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KMID : 1007519920010020146
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Food Science and Biotechnology
1992 Volume.1 No. 2 p.146 ~ p.150
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Sensory Properties of Vegetable Oils and Oil Blends in French Fried Potatoes
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Yoon, Hee Nam
Kim, Suk Ju/Chung, Ha Yull
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Abstract
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Sensory properties of binary and tertiary oil blends with five different kinds of vegetable oils ere investigated in 9-point scale with respect to odor intensity (OI), flavor characteristic (FC) and degree of preference (PR) when embedded in French fried potatoes. A new parameter, flavor index value (FIV), was derived by FIV=-7.914+0.395 OI+0.519 FC+0.428 PR through the multivariate analyses using sensory responses of oil blends. The FIV scores appeared to be very poweful to define the difference of flavor qualities among the oil samples. Comparing flavor qualities of oil samples with FIV´s some of oil blends were superior to any other single vegetable oils which could be assigned into a couple of groups.
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