运用评分法、简单描述法及3点法对9份油样(其中压榨毛油5份,超临界CO2萃取毛油、浸出毛油、冷榨油、压榨一级油各1份)进行气味的感官鉴评。评分法的结果为江西压榨毛油的分值为最高,其他压榨毛油和超临界萃取毛油次之,再者是冷榨油,最低的是一级压榨油和浸出毛油。江西压榨毛油、浸出毛油分别超出了评分均值控制图的控制上、下限;在茶油气味的描述中,除给定的9个描述语外,鉴评者还给出了23个描述语,其中具茶油香味、青草味、辛辣味、青泥味和酸味出现的频率较高。江西压榨毛油最具茶油香味,其次是湖南双峰压榨毛油和江西超临界萃取毛油;三点法试验中,除浙江建德压榨毛油与湖南怀化压榨毛油间的差别不显著(P〉0.05),江西压榨毛油与江西超临界CO2萃取法毛油、湖南双峰压榨毛油及湖南株洲压榨毛油、江西压榨毛油及江西冷榨法毛油、湖南怀化压榨毛油及江西压榨毛油、湖南怀化压榨毛油及江西压榨毛油之间均有显著差异(P〈0.05)。茶油香气感官评分方法及标准的建立对于茶油气味的感官评价及探讨与成分间的关系具有指导意义。
The odor of vegetable oil is the one of important indices of oil quality. In this paper, nine camellia oils (Camellia oleifera Abel), i.e. expressed oil from Zhuzhou, Huaihua, Shuangfeng of Hunan Province, Zhejiang Province and Jiangxi Province (EZZ, EHH, ESF, EZJ, EJX), supercritical CO2 extracted oil (SCE) and cold pressed oil from Jiangxi Province (CP), solvent extracted oil from Hunan Province (SE), and Grade first expressed oil (GFE) purchased from local supermarket, were used for evaluation with scoring, description and triangle test methods. The resuhs were showed that : ( 1 ) the scores by scoring method ranked as the following sequence: Jiangxi expressed oil 〉 other expressed oils and supercritical CO2 extracted oil 〉 cold pressed oil 〉 Grade first expressed oil and solvent extracted oil. Mean scores of Jiangxi expressed and solvent extracted oils were beyond the upper and lower limits according to the chart of mean score control; (2) there were twenty-three describing terms by the panelists besides the given nine terms for the odor of camellia oil. Among these, ‘camellia oil odor' ,‘green ' ,‘pungent ' ,‘ mud ' and ‘aeid'were used in the highest frequenee. Jiangxi expressed oil was abundant in camellia oil odor and Shuangfeng expressed oil and supercritical CO2 extracted oil were as the second in this odor; (3)Zhejiang expressed oil and Huaihua expressed oil showed no significant difference in triangle test( P 〉0.05). In contrast, other couples of oils had significant difference in this test (p 〈0.05 ). The foundation of olfactory evaluation for camellia oil implies the use for further research in odor analysis.