Virgin rapeseed oil is appreciated for its unique fresh and mild taste that resembles asparagus, cabbage or fresh green vegetables. These flavour properties are directly correlated with the value of the oil for the consumer and determine the success or failure of this product on the market. The sensory assessment of virgin rapeseed oils is presented, the advantages and challenges of a panel group are discussed, and the preparation of test samples with known off‐flavours is explained. Another way to improve the acceptability of virgin rapeseed oil on the market and to strengthen the confidence of the consumer in this product is to award good products with the German Society for Fat Science (DGF) medal.
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Brühl et al. (2008) studied this question.
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