Sensory characteristics of fat-and-oil products obtained from different grape cultivars

Fat-and oil products were obtained from different grape cultivars with the use of the extra virgin technology. The object of analysis was a number of grape cultivars, sources of raw materials for fat-and-oil products from grape seeds. It was found promising to study the seeds of the following grape varieties (harvested in 2019, 2020, and 2021): Lydia, Isabella, Moldova, Baco, Odesa Black, Cabernet, and of the following blends: No. 1 – Muscat Blanc + Noah (50:50), No. 2 – Riesling + Chardonnay (50:50), and No. 3 – Chardonnay + Sukholimansky (50:50). These cultivars are the ones most commonly used in the winemaking and canning industries. From the above samples, such fat-and-oil products were obtained as oil and oilcake, which underwent sensory investigation. The sensory evaluation results for the oils from various grape cultivars were as follows. For those harvested in 2019, the highest sensory score was that of Odesa Black (5.0) and Cabernet (5.0), the lowest – of blends No. 2 and No. 3 (4.9). For those harvested in 2020, the highest sensory score was that of Moldova and Odesa Black (5.0), the lowest – of Lydia (all parameters 4.9, clarity 4.8). For those harvested in 2021, the highest sensory score was that of Odesa Black (5.0), the lowest – of blend No. 1 (all parameters 4.7). The sensory evaluation results for the oilcake from grape seeds were as follows. For the seeds of grapes harvested in 2019, the highest sensory score was that of Odesa Black (5.0), the lowest – of blend No. 3 (4.7). For those harvested in 2020, the highest sensory score was that of Moldova and Odesa Black (5.0), the lowest – of Lydia (all parameters 4.9, clarity 4.8). For those harvested in 2021, Odesa Black was graded the highest (5.0), and blend No. 1 the lowest (all parameters 4.7). It is worth pointing out that the results for all fat-and-oil products (oilcake and oil) from seeds of different grape cultivars harvested in 2019–2021 were almost equally excellent by a complex of sensory parameters. However, those for Odesa Black and Cabernet were the highest.