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Sensory Evaluation and Consumer Acceptance of Mayonnaises with Addition of Walnut, Linseed and Corn Oils

This work evaluates the sensory properties and consumer liking of mayonnaises with different types of olis. Thirteen types of mayonnaises were produced according to a full factorial desing. All mayonnaises contained 75 % of oil, but them differing in type of oil (sunflower, walnut, linseed and corn) as well as in its proportions. A panel of 11 assessors evaluated the main sensory characteristic of the mayonnaises using Quantitative Descriptive Analysis. Mayonnaises with addition of 50 % of linseed and corn oil respectively were perceived to be less intense in acid odour than standard (mayonnaise with only sunflower oil). Compared with mayonnaises with higher proportions of walnut, linseed and corn oil, mayonnaises with only 10 % of these oils as well as standard mayonnaise recived lower scores for colour. Mayonnaise with addition of 50 % of linseed oil and lemon juice had the strongest after taste. For shine, odour intensity, odd odour, saltiness as well as for texture attributes (sappiness, fattiness and thickness) no statistically significant differences were detected. A consumer acceptance test was conducted on 155 consumers using a 9-point verbal hedonic scale. The selected 4 samples (standard and mayonnaises with 10 % of walnut, linseed and corn oils, respectively) were tasted and scored for overall acceptability. The results indicates that all mayonnaises scored as unacceptable, although mayonnaise with addition of 10 % of corn oil have better scores than standard mayonnaise and once with addition of 10 % of walnut oil (p<0.001), and than mayonnaise with 10 % of linseed oil (p<0.05). Current data indicate that addition of corn, linseed snd walnut oil in moderate amounts to mayonnaises allows the production of mayonnaise with these specific oils unless maintaining sensory quality for consumers at acceptable levels.

mayonnaise; walnut; linseed and corn oil; sensory properties; consumers acceptance testing

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