Sensory characteristics of cold pressed sunflower oil with the addition of aromatic herbs

Temelkovska, Katerina and Pavlovska, Gorica and Pavlova, Valentina and Stamatovska, Viktorija (2023) Sensory characteristics of cold pressed sunflower oil with the addition of aromatic herbs. Journal of Agriculture and and Plant Sciences, 21 (2). pp. 79-88.

Text SENSORY CHARACTERISTICS OF COLD PRESSED SUNFLOWER OIL.pdf Download (1MB)

Abstract

Cold pressed sunflower oil is an unrefined oil with great biological value and good sensory properties. Due to its chemical composition, this oil easily oxidizes, creating harmful products for human health. Various artificial and natural stabilizers are added to prevent oxidation. Essential oils or aromatic herbs are used as natural stabilizers, which also change the sensory properties of the oils.
The oil analysed in this paper is cold pressed sunflower oil to which fresh aromatic herbs have been added, such as rosemary, garlic, parsley and mint. One aromatic herb is added to each bottle of oil, and one bottle of oil is without additives (control). The oils are stored for 6 weeks in the dark, and then the sensory characteristics of these oils are assessed through validated questionnaires and sensory tests. The following characteristics of the oils were determined through a series of hedonistic and visual tests: aroma, colour, clarity, taste, crunchiness, and chewiness. The aromatic herbs that are added do not affect the crispness and chewiness, but they do affect the smell, taste, colour, and clarity. The oil without additive and the oil with the addition of rosemary have the most acceptable smell and taste and the highest grades for colour and clarity. Apart from these two oils (without additive and with the addition of rosemary), there is also the oil with the addition of garlic.
Key words: cold pressed sunflower oil, rosemary, garlic, parsley, mint

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies
Divisions:	Faculty of Technology and Technical Sciences
Depositing User:	Prof. d-r. Viktorija Stamatovska
Date Deposited:	05 Feb 2025 08:52
Last Modified:	05 Feb 2025 08:52
URI:	https://eprints.uklo.edu.mk/id/eprint/10604

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