Sensory evaluation of crude toasted canola and sesame seed oil

Journal of Food Lipids

Volumn 4, Issue 2, 1997, Pages 137-143

  Park, Donkeun ^a   Maga, Joseph A ^a   Johnson, Duane L ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031534583     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.1997.tb00088.x     Document Type: Article

References (8)

1. ENSMINGER, A. H., ENSMINGER, M. E., KONLANDE J. E. and ROBSON, J. R. K. 1994. Food & Nutrition Encyclopedia 2nd Ed., CRC Press, Florida.
2. Food and Agriculture Organization of the United Nations. 1992. Year book: Production. FAO Statistics Series No. 112. Food and Agriculture Organization of The United Nations, Rome.
3. Food and Agriculture Organization of the United Nations. 1993. Year book: Production. FAO Statistics Series No. 773. Food and Agriculture Organization of The United Nations, Rome.
4. JOHNSON, D. 1994. Unpublished data. Dept. of Soil and Crop Sci., Colorado State University, Fort Collins, Colorado.
5. KIKUGAWA, K., ARAI, M. and KURECHI, T. 1983. Participation of sesamol in stability of sesame oil. JAOCS. 60, 1528-1533.
6. KRAMER, A., KAHAN, G., COOPER, D. and PAPAVASILIOU, A. 1974. A nonparametric ranking method for the statistical evaluation of sensory data. Chem. Senses Flavor. 1, 121-133.
7. LEE, Y. G., LIM, S. U. and KIM, J. O. 1993. Influence of roasting conditions on the flavor quality of sesame seed oil. Korean Agric. Chem. Soc. 36(6), 407-415.
8. MANLEY, C. H., VALLON, P. P. and ERICKSON, R. E. 1974. Some aroma components of roasted sesame seed. J. Food Sci. 39, 73-76.