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
Villarino, B.J.; Dy, L.M.; Lizada, M.C.C.
LWT Food Science and Technology 40(2): 193-199
2007
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.