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. 2023 Feb 3;12(3):661.
doi: 10.3390/foods12030661.

Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil

Matilde Tura  1 , Mara Mandrioli  1 , Enrico Valli  1   2 , Caterina Dinnella  3 , Tullia Gallina Toschi  1   2
Affiliations

Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil

Matilde Tura et al. Foods. .

Abstract

Cold-pressed hemp seed oil (CP-HSO) has become available on the market and is gaining popularity mainly for its appeal and nutritional profile. The sensory quality largely depends on seed quality and processing as well as oil storage conditions. Given the "native" nature of the product, obtained by cold-pressing, the development of a standardized methodology to evaluate and describe the sensory quality of HSOs is of the utmost importance. To this aim, 16 commercial HSOs were evaluated, covering the main differences in brands and sales channels. A trained panel developed a vocabulary to describe the HSO profile consisting of 44 attributes, and a practical sensory wheel was proposed to classify attributes in different clusters and according to sensory modality. A sensory profile sheet was developed including two color descriptors (yellow, green), seven main positive (sunflower/pumpkin seeds, nutty, toasted nutty, hay, sweet, bitter, and pungent), several secondary positive (herbs, coffee, tobacco, etc.), four main defects (rancid, paint, burnt, and fish), and other secondary negative descriptors (boiled vegetables, cucumber, etc.). Subsequently, specific training of the panelists was carried out, and a satisfactory performance level was reached. This study represents the first attempt to standardize the sensory quality and terminology of HSO.

Keywords: aroma and flavor; color; descriptive analysis; quality control; sensory evaluation sheet.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Sensory profile sheet specifically developed for cold-pressed hemp seed oils. The intensity of each attribute is evaluated with the use of a 100 mm unstructured scale with two anchor points: 0 (not perceivable) and 100 (extremely high).
Figure 2
Figure 2
Sensory wheel for cold-pressed hemp seed oils.
Figure 3
Figure 3
Three-way ANOVA on cold-pressed hemp seed oil (CP-HSO) intensity data: F-values of sample effect. Significance: *** indicates p < 0.001. § indicates that the F value was ×10−1.
Figure 4
Figure 4
Spider graphs representing the sensory profiles of the 16 CP-HSOs (named from S1 to S16) analyzed.
Figure 5
Figure 5
Principal component analysis plot of the intensities of sensory descriptors and samples of CP-HSO.
See this image and copyright information in PMC

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