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Descriptive sensory evaluation of virgin coconut oil and refined, bleached and deodorized coconut oil


Descriptive sensory evaluation of virgin coconut oil and refined, bleached and deodorized coconut oil



LWT Food Science and Technology 40(2): 193-199



DOI: 10.1016/j.lwt.2005.11.007

Descriptive sensory analysis was conducted to describe and differentiate Philippine virgin coconut oil (VCO) and refined, bleached and deodorized (RBD) coconut oil samples. A total of 14 terms were generated by 11 trained panelists to describe the coconut oil samples. Samples were significantly different (P<0.05) in all attributes except for turbidity, saltiness and margarine flavor. The RBD was distinctly yellow, slightly salty, had no perceptible aromas and flavors.

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