Evaluation of pungency of different brands of mustard oil
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Evaluation of pungency of different brands of Mustard oil Objective: The objective of the study was - to evaluate pungency of mustard oil quantitatively and - to compare and find relationship between qualitative and quantitative analysis of pungency of mustard oil samples of different brands. Methodology: Four brands of mustard oil was selected for pungency evaluation both quantitatively and qualitatively. For qualitative evaluation of pungency, four brands of mustard oil samples were presented to 22 participants both in head office and factory without the brand names written on the samples. The participants were asked to rate the samples in terms of pungency in a 5 point scale where, 1 = lowest pungency 2 = lower than expectation 3 = Standard pungency / Just right 4 = slightly more than just right 5 = Too strong The same samples were tested in the BEOL lab quantitatively. For quantitative analysis of pungency, allyl isothiocyanate, responsible for pungent odor of the mustard oil, was measured following standard procedure. Result and discussion: Quantitative and Qualitative evaluation of the pungency produced the following result: Brand Qualitative test score Allyl isothiocyanate content (%) Suresh 3.70 0.27 Rupchanda 2.78 0.18 Radhuni 1.83 0.14 Pran 1.35 0.12 Laboratory test revealed that Suresh has the highest Allyl content compared to all other brands. Suresh also scored the highest in the qualitative test. Rupchanda scored second highest in both tests, while Radhuni and Pran became 3 rd and 4 th respectively. Test reveals that higher the allyl content of the mustard oil, higher is its pungency. In subjective evaluation, 77% of the participants could clearly identify the difference in intensity of pungency in different brands.
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Evaluation of pungency of different brands of mustard oil
Transcript of Evaluation of pungency of different brands of mustard oil
Evaluation of pungency of different brands of Mustard oil Objective: The objective of the study was
− to evaluate pungency of mustard oil quantitatively and − to compare and find relationship between qualitative and quantitative analysis of
pungency of mustard oil samples of different brands. Methodology: Four brands of mustard oil was selected for pungency evaluation both quantitatively and qualitatively. For qualitative evaluation of pungency, four brands of mustard oil samples were presented to 22 participants both in head office and factory without the brand names written on the samples. The participants were asked to rate the samples in terms of pungency in a 5 point scale where, 1 = lowest pungency 2 = lower than expectation 3 = Standard pungency / Just right 4 = slightly more than just right 5 = Too strong The same samples were tested in the BEOL lab quantitatively. For quantitative analysis of pungency, allyl isothiocyanate, responsible for pungent odor of the mustard oil, was measured following standard procedure. Result and discussion: Quantitative and Qualitative evaluation of the pungency produced the following result: Brand Qualitative test score Allyl isothiocyanate content (%) Suresh 3.70 0.27 Rupchanda 2.78 0.18 Radhuni 1.83 0.14 Pran 1.35 0.12
Laboratory test revealed that Suresh has the highest Allyl content compared to all other brands. Suresh also scored the highest in the qualitative test. Rupchanda scored second highest in both tests, while Radhuni and Pran became 3rd and 4th respectively. Test reveals that higher the allyl content of the mustard oil, higher is its pungency. In subjective evaluation, 77% of the participants could clearly identify the difference in intensity of pungency in different brands.
Correlation between quantitative and qualitative produced a R2 value of 0.95. This suggests that pungency of mustard oil is directly proportional to its allyl content and can be controlled at manufacturing stage by controlling ratio of cold pressed oil and expeller oil in the final oil mixture.
