Velasquez, Mary Michelle M.

October 25, 2016

FS 131: Journal Critique on Cold pressed poppy seed oils: sensory properties, aromatic profiles and
consumer preferences by D.D. Emir, O. Guneser and E. Yilmaz
The study was conducted to determine the effects of roasting and enzyme treatment on the sensory
properties of cold-pressed oils from three varieties of poppy seed. The statement of the problem was clearly
presented in the introduction of the study. The review of literature made by the researchers was comprehensive,
relevant to the statement of the problem and up-to-date. Implications on the sensory qualities of extraction
methods such as cold pressing, significance of the use of descriptive sensory analysis and previous researches
related to the current study were sufficiently discussed in the introduction. Moreover, the objectives stated at the
end of the introduction were well-articulated. The comprehensive background information presented prior to the
objectives helps the readers to fully and clearly understand the purpose of the study.
The methods of the study used Flavor Profile Analysis using a 5-point scale with a flavor panel
evaluation to establish the effects of roasting and enzyme treatment on the flavor characterization of the different
varieties of poppy oil seed samples. Nine panelists were trained for 3 separate sessions on different days (total of
15 hours). Sensory descriptive terms were developed by the panelists using fresh and stored poppy seed oil
samples obtained from the market. Using the descriptive terms and reference standards, the panelists were
calibrated for the descriptive evaluation of roasted and enzyme-treated cold pressed oils of different poppy seed
varieties. The relationships among the sensory descriptive terms measured by the panelists were analyzed using
Nonmetric Multidimensional Scale (MDS).
The methodology of the study included a detailed discussion about the collection and preparation and of
the poppy oil seed samples. In addition, the detail regarding the sample presentation and scaling used for study
were provided in a brief and concise manner. The use of Flavor Profile Analysis is appropriate for the objectives
of the study since the study is focused on the identification of the sensory attributes associated with each
treatment and poppy seed variety and on the differences between the treatments and varieties.
Results of the study showed that the three poppy seed varieties showed significant difference in terms of
the earthy descriptive term, while the two treatments (roasted and enzyme-treated) showed significant
difference in terms of roasted, hazelnut, hay and sweet aromatic terms. The study identified seed
roasting as the better processing operation in terms of the improved sensory quality of the poppy seed oils. The
results of the sensory analysis were organized effectively using a table that presents the relationships between the
specific sensory attribute, treatment and variety. Although the relationships are complex, the manner in which it
was presented in the paper was clear and easily understood. Sufficient discussion and interpretation of the results
of the sensory evaluation were provided and were supported by theoretical principles. Moreover, the conclusions
were in accordance with the objectives, methods and results of the study.
Reference:
Emir, D.D., Guneser, O. and Yilmaz, E. (2014). Cold Pressed Poppy seed Oils: Sensory Properties, Aromatic
Profiles and Consumer Preferences. Grasas Aceites 65 (3): e029. doi:http://dx.doi.org/10.3989/gya.109213.