“…Important factors to be considered in the sensory assessment of oil quality, including sensory tests, taste panel facilities, and selection and training of panelists, have been described in several excellent articles (Mounts and Warner 1980;Warner 1985). A number of researchers (Dobbs et al 1978;Vaisey-Genser and Ylimaki 1985;Hawrysh et al 1988Hawrysh et al , 1989a have used trained panelists to assess the oxidative stability of canola oils via measurements of odor and flavor intensity and/or the strength of individual odor/flavor notes. Combined with chemical and/or instrumental data, sensory analysis is the final judgment of oil quality (Jackson 1981).…”