## 1 Introduction
Among PAHs, benzo(a)pyrene (B(a)P) is classified as carcinogenic to humans and often has been used as a marker. The maximum concentration of B(a)P in vegetable oils based on the European Commission Regulation No 835/2011 [16] is 2 ug/kg. However, B(a)P is not a sufficient indicator of the PAHs content; thus, four PAHs (\(\underline{\gamma}\)4 PAHs) such as B(a)P, benzo(a)anthracene (B(a)A), benzo(b)fluoranthene (B(b)F), and chrysene (Chr) have been defined for better indicate oil contamination with PAHs. The maximum acceptance value for \(\underline{\gamma}\)4 PAHs in vegetable oils is 10 ug/kg [16]. It is known that the high amounts of unsaturated fatty acids in amelina oils during free-radical chain reactions in the presence of oxygen can form oxidation products, which are responsible for oxidative rancidity, discoloration, and poor nutritional and sensory characteristics. The breeding region and storage conditions (time, type of packaging, temperature, exposure to daylight) significantly affected the oxidative stability and quality parameters of various amelina oils [1; 8; 9; 10; 17]. Moreover, free fatty acid (FFA) content indicating the degree of hydrolytic changes evaluated based on the acid value (AV) and amounts of moisture and phospholipids, are critical parameters of interest because they determine the shelf-life quality and hence the economic value of amelina oils. An evaluation of the chemical compositions of oils cold-pressed from _Camelina sativa_ seeds can deliver valuable information about their quality. However, the use of chemical composition only is not adequate to predict the sensory profile and complex oil quality. The combination of the chemical and sensory data is of critical importance for estimating the interaction between various compounds. On the other hand, the flavor and taste of cold-pressed oils depend on the growing seed regions, environmental conditions, variety and ripeness degree of seeds, storage time and conditions, processing conditions, and oxidation degradation of oils [18; 19; 20; 21; 22]. In general, considerable amounts of volatile compounds, mainly unsaturated aldehydes, can originate from autooxidation reactions of unsaturated fatty acids in cold-pressed oils [23]. Therefore, the high concentration of ALA in oils cold-pressed from _Camelina sativa_ seeds induces high susceptibility to undesirable autooxidation processes resulting in unpleasant odor constituents. In contrast, this oil had an attractive yellow color and mustard-like taste [3]. Moreover, the deodorization process at a temperature above 225 \({}^{\circ}\)C affected the odor and flavor deterioration of camelina oils due to the formation of aldehydes, ketones, and alcohols contributing to the sensory quality [18]. Negative odor attributes, such as metallic (1-3 scores), mineral (1-3 scores), or plastic (2-3 scores), appeared. However, the positive attributes of crude camelina oil, such as green/grassy (0-1 scores) for odor and green leaves (0-2 scores) for flavor, were also evaluated [18]. Additionally, the most intense leafy (2.5 scores), herbal (2.4 scores), and hay (1.8 scores) odor and aroma was detected for the camelina seed oil available at retail in Slovenia [22]. On the other hand, quality scores for the appearance (8.7-9.2) and aroma (7.2-8.7) of camelina oil-based spread did not change significantly during storage for 16 weeks at 4 and 8 \({}^{\circ}\)C, whereas flavor (6.8-8.3) and overall quality (7.3-8.7) scores were insignificant lower for the camelina spread from 6-14 weeks [24]. However, to our knowledge, information on the sensory characteristics of oils cold-pressed from _Camelina sativa_ seeds is scarce. Neither the American Oil Chemists' Society (AOCS) standard nor the German Society for Fat Science (DGF) standard does not describe the sensory attributes of these oils. Nevertheless, sensory analysis remains an essential tool for assessing oil quality.