Sensory assessment of stored trench fries and crisps fried in sunflower and high oleic sunflower oils

Abstract

After the elaboration of specific lists of descriptors for crisps and frozen pre-cooked french fries, the sensory profiles allowed to describe these products fried in sunflower, high oleic sunflower and palm/palm based blend oils. The sensory data were analysed by principal component analysis and factorial correspondence analysis. In the chosen conditions of the trials, the organoleptic quality of four french fries batches is different but stable within the storage period. For the crisps a more or less significant evolution is observed depending on the frying oil type; this modification is mostly described by the fruity and rancid attributes.