{"title":"储存和腐臭食用油的感官评价。","authors":"H T Nguyen, J Pokorný","doi":"10.1002/(sici)1521-3803(199812)42:06<409::aid-food409>3.3.co;2-e","DOIUrl":null,"url":null,"abstract":"<p><p>The sensory evaluation of stored and rancid edible oils is substantially influenced by tasting of the previous sample. Oil forms a film on walls of the oral cavity, modifying the access of active substances to taste receptors, and inhibiting the evaporation of volatiles to olfactory receptors. Intensities of different off-flavours decrease, while the flavour acceptancy increases. About 5-10 min after the first sensory test, the response of sensory receptors returns to the original sensitivity.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"42 6","pages":"409-11"},"PeriodicalIF":0.0000,"publicationDate":"1998-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Sensory evaluation of stored and rancid edible oils.\",\"authors\":\"H T Nguyen, J Pokorný\",\"doi\":\"10.1002/(sici)1521-3803(199812)42:06<409::aid-food409>3.3.co;2-e\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The sensory evaluation of stored and rancid edible oils is substantially influenced by tasting of the previous sample. Oil forms a film on walls of the oral cavity, modifying the access of active substances to taste receptors, and inhibiting the evaporation of volatiles to olfactory receptors. Intensities of different off-flavours decrease, while the flavour acceptancy increases. About 5-10 min after the first sensory test, the response of sensory receptors returns to the original sensitivity.</p>\",\"PeriodicalId\":11281,\"journal\":{\"name\":\"Die Nahrung\",\"volume\":\"42 6\",\"pages\":\"409-11\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1998-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Die Nahrung\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1002/(sici)1521-3803(199812)42:06<409::aid-food409>3.3.co;2-e\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Die Nahrung","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/(sici)1521-3803(199812)42:06<409::aid-food409>3.3.co;2-e","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Sensory evaluation of stored and rancid edible oils.
The sensory evaluation of stored and rancid edible oils is substantially influenced by tasting of the previous sample. Oil forms a film on walls of the oral cavity, modifying the access of active substances to taste receptors, and inhibiting the evaporation of volatiles to olfactory receptors. Intensities of different off-flavours decrease, while the flavour acceptancy increases. About 5-10 min after the first sensory test, the response of sensory receptors returns to the original sensitivity.
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