| The quality of canola oil extracted by supercritical carbon dioxide (SCCO 2) was evaluated by chemical analyses, a trained sensory panel, a large-scale consumer survey, and focus panels. SCCO2-extracted canola oil may be less stable than refined or crude canola oil due to its higher free fatty acid content and polyunsaturated fatty acid level. However, it requires less refining to remove undesirable compounds such as chlorophyll pigments. Quantification of total phytosterol and tocopherol levels suggest a healthier oil than refined oil. The descriptive sensory profile of SCCO 2-extracted canola oil was distinctly different from those of crude and refined oils and was defined by strong flavour attributes and bright, intense colour. Although consumers initially responded negatively to the intense yellow-orange colour, most panellists liked the flavour and were more willing to accept and purchase the SCCO2-extracted canola oil if they were given nutritional and/or processing background information about the oil. |
