Techniques for flavor and odor evaluation of vegetable oils are needed as much as in previous years, particularly as new extraction and processing changes evolve. A new ASTM Standard Practice for Sensory Evaluation of Edible Vegetable Oils (EI627) was recently approved. Using this new standard, sensory profiles of four different freshly processed vegetable oils (canola, cottonseed, peanut and soybean) were determined using a descriptive panel. Each oil had a color which was significantly different from the other oils (PI 0.05). All oils had a bland odor and flavor, although some had hydrogenated and slightly nutty flavor and odor characteristics. Cottonseed oil had the highest ( P I 0.05) hydrogenated odor and flavor and waxy flavor ratings, while canola oil had the highest (P SO. 05) fishy odor and flavor ratings. Peanut oil was rated highest (PIO.O5} for buttery odor and lowest for beany and cardboard odor. Viscosities are similar, but mouthcoating was slightly different (P S O . 05) among samples with cottonseed oil having the highest score. 'To whom correspondence should be sent: Phone: (404)412-4736, FAX: (404)229-3216.