Table 3.
Influence of thermal treatment and storage on taste and aroma of UVB-exposeda and non-exposed wheat germ oil.
| Exposure | Treatment | Tasteb | Pointsc | Aromab | Pointsc | Rank |
|---|---|---|---|---|---|---|
| – | – | Not quite neutral | 4 | Specific, neutral | 5 | 1 |
| UVB | – | Slightly rancid | 3 | Specific, neutral | 5 | 2 |
| – | 100°C, 10 min | Slightly old | 3 | Specific, neutral | 5 | 3 |
| UVB | 100°C, 10 min | Slightly old | 3 | Specific, neutral | 5 | 4 |
| – | 180°C, 10 min | Rancid | 2 | Slightly dull, hay/seed | 3 | 7 |
| UVB | 180°C, 10 min | Rancid, scratchy | 1 | Slightly dull, hay/seed | 3 | 8 |
| – | 4 weeks storage (RT) | Slightly green | 3 | Specific, neutral | 4 | 5 |
| UVB | 4 weeks storage (RT) | Slightly green | 3 | Specific, neutral | 5 | 6 |
aUVB exposure conditions: exposure time, 10 min; oil layer thickness, 1.6 mm; UVB lamp distance, 13 cm.
bThe oil samples were tempered to 40°C.
cCorrespondent: 1, poor; 2, insufficient; 3, satisfactory; 4, good; 5, excellent.
RT, room temperature.