"Sensory evaluation of oils is considered a critical test of quality. The quality of edible oils is evaluated by sensory analysis and also by rheology methods. Sensory evaluation of edible oils is governed by three factors, namely, medium in which the oil is dispersed, temperature of oil during testing and panel training for unambiguous understanding of descriptors. Good sensory terminologies to evaluate the quality of edible oils must be chosen. Recommendation for the good procedures were summarised for using both methods."@en . . . "Senzorick\u00E9 hodnocen\u00ED olej\u016F je pova\u017Eov\u00E1no za kritick\u00FD test kvality. Kvalita olej\u016F je posuzov\u00E1na pomoc\u00ED senzorick\u00E9 anal\u00FDzy a reologick\u00FDmi metodami. Senzorick\u00E9 hodnocen\u00ED je d\u00E1no t\u0159emi faktory, zvl\u00E1\u0161t\u011B teplotou, mediem a tr\u00E9ninkem panelu, kter\u00FD mus\u00ED rozum\u011Bt deskriptor\u016Fm. Pro hodnocen\u00ED mus\u00ED b\u00FDt vybr\u00E1na spr\u00E1vn\u00E1 terminologie. Byla shrnuta doporu\u010Den\u00ED pro spr\u00E1vn\u00FD postup pro oba postupy."@cs . . "4"^^ . . "22330" . "RIV/60461373:22330/09:00022404" . "Bratislava" . "Methodology of a psychorhelogy examination of edible oils"@en . . . "edible fats; rheology; sensory analysis"@en . "2009-05-20+02:00"^^ . "Pokorn\u00FD, Jan" . "Metodika psychoreologick\u00E9ho zkoum\u00E1n\u00ED jedl\u00FDch tuk\u016F" . "Z(MSM6046137305)" . . . "2"^^ . . . "\u0160tern, Petr" . "Sborn\u00EDk 47. mezin\u00E1rodn\u00ED konference technologie a anal\u00FDzy tuk\u016F" . "Metodika psychoreologick\u00E9ho zkoum\u00E1n\u00ED jedl\u00FDch tuk\u016F"@cs . "Metodika psychoreologick\u00E9ho zkoum\u00E1n\u00ED jedl\u00FDch tuk\u016F" . . "Slovensk\u00E1 technick\u00E1 univerzita v Bratislave" . "325888" . . . . "3"^^ . "Panovsk\u00E1, Zdenka" . "978-80-227-3097-6" . . "Metodika psychoreologick\u00E9ho zkoum\u00E1n\u00ED jedl\u00FDch tuk\u016F"@cs . . "[F2A17569550A]" . "Tatransk\u00E1 Lomnica, SR" . . "RIV/60461373:22330/09:00022404!RIV10-MSM-22330___" . "Senzorick\u00E9 hodnocen\u00ED olej\u016F je pova\u017Eov\u00E1no za kritick\u00FD test kvality. Kvalita olej\u016F je posuzov\u00E1na pomoc\u00ED senzorick\u00E9 anal\u00FDzy a reologick\u00FDmi metodami. Senzorick\u00E9 hodnocen\u00ED je d\u00E1no t\u0159emi faktory, zvl\u00E1\u0161t\u011B teplotou, mediem a tr\u00E9ninkem panelu, kter\u00FD mus\u00ED rozum\u011Bt deskriptor\u016Fm. Pro hodnocen\u00ED mus\u00ED b\u00FDt vybr\u00E1na spr\u00E1vn\u00E1 terminologie. Byla shrnuta doporu\u010Den\u00ED pro spr\u00E1vn\u00FD postup pro oba postupy." . "Methodology of a psychorhelogy examination of edible oils"@en .