Colour and sensory properties of the mixed edible vegetable oils

The quality of mixed vegetable oils (combinations of the corresponding percentual mixtures of the refined edible sunflower oil and of the extra virgin olive oil) was evaluated from a sensorial point of view. The evaluations were performed by the board of ten experienced evaluators, using the so-called "ranging test" (ISO 8757: 1998 E). The results of the sensory evaluation (appearance – colour, odour and taste) were statistically elaborated using Friedman's test. Having in mind the objectification of colour assessments, colour characteristics were determined instrumentally (lightness, nuance, saturation), and the results were expressed in the forms of CIE, CIELab, ANLAB and Hünter systems.