Sensory analysis and quality index of different compounds obtained between avocado oil and olive oil

Abstract

Recently avocado oil has emerged as an alternative to olive oil because of its physicochemical and nutritional characteristics. However, the research is still in the initial stages of testing, where countless evaluations are carried out in order to prove the viability of the oil. One of the main evaluation techniques is through sensory analysis that is of great importance for evaluating market acceptability and product quality, being an essential part of the quality control plan of any production chain that aims at a product that wins the preference the consumer.