|
Abstract:
|
The accelerated test of Schaal was applied to chilean commercial grapeseed oil, in order to know the deterioration of its quality.
The aged samples were analized for sensory evaluation in scale 1 to 10, considering together the atributes of colour, odor and flavor of each sample (10 as bland and 1 as strong).
The results obtained show that the quality deterioration kinetics was zero order with K = 0,121 (quality . day-1).
Se estudió el deterioro de la calidad de aceite de pepita de uva comercial chileno a través de la prueba de Schaal.
Las muestras envejecidas se analizaron por evaluación sensorial, en una escala de puntaje de 1 a 10 (10 exelente y 1 malo), para evaluar conjuntamente los atributos de color, olor y sabor en cada muestra.
La cinética de la calidad resultó ser de orden cero con K=0,121 (calidad día 1). |