Abstract
The sensory profile of fresh rice bran oil flavour was determined in comparison with those of soybean oil, canola oil, corn oil, and palm olein oil. Eight trained panellists evaluated the overall flavour intensity of four types of oil (rice bran oil, canola oil, corn oil, and palm oil) by time-intensity (TI) assessments, using soybean oil as a maximum reference sample. The obtained TI curves and TI parameters demonstrated the dynamic characteristics of flavour intensity of each sample during eating. The flavour intensity of rice bran oil was moderate; however, it decreased rapidly and consequently did not last long. The flavour attributes were also assessed qualitatively by nine trained panellists. They were asked to describe the flavour of each sample by selecting perceived flavour terms out of 35 candidate terms. The data were assessed using a correspondence analysis, and the flavour map of the oil sample was obtained. The characteristics of rice bran oil included a sweet flavour and rounded aroma.
