Descriptive sensory evaluation of virgin coconut oil and refined, bleached and deodorized coconut oil

Descriptive sensory analysis was conducted to describe and differentiate Philippine virgin coconut oil (VCO) and refined, bleached and deodorized (RBD) coconut oil samples. A total of 14 terms were generated by 11 trained panelists to describe the coconut oil samples. Samples were significantly different (P<0.05P<0.05) in all attributes except for turbidity, saltiness and margarine flavor. The RBD was distinctly yellow, slightly salty, had no perceptible aromas and flavors. All VCO samples were nearly colorless, had slightly detectable acid aroma, sweet and salty tastes, and perceptible nutty aroma and flavor. Cooked coconut with sweet taste terms (cocojam and latik) were generally associated with VCO samples which were heated while rancid attributes describe the nonheated sample. Cocojam and latik   attributes highly correlated (R2=0.93R2=0.93) using principal component analysis, thus maybe considered redundant terms. Acid and rancid aromas were likewise highly correlated (R2=0.90R2=0.90) as the acidic notes perceived may contribute to the overall rancid characteristics of the coconut oil samples.