###### Abstract
The authors concluded that the pre-treatments applied before cold pressing had a significant effect on the sensory properties of the poppy seed oils. Among the treatments, seed roasting was identified as the best processing operation in terms of improved sensory quality of the poppy seed oils [13]. From three Slovakian (one white- and two blue-seed) poppy varieties, 23 odour-active compounds have been found, of which hexanal, hexanol, 2-pentylfuram, hexanoic acid and pentanol represented the main compounds [14]. In a recent study, from the 44 detected volatile compounds, the most abundant ones were caproic acid (1.4-148 \(\mu\)g g\({}^{-1}\)), hexanal (0.9-15.2 \(\mu\)g g\({}^{-1}\)), 1-hexanol (0.3-20.1 \(\mu\)g g\({}^{-1}\)), limonene (1.3-9.4 \(\mu\)g g\({}^{-1}\)), and 2-pentylfuram (1.0-7.8 \(\mu\)g g\({}^{-1}\)) [15]. To modify the properties of products for the best consumer satisfaction, sensory analyses can be combined with aromatic analysis and/or consumer tests. Quantitative descriptive analysis and flavour profiling are the most widely used tests for the sensory characterization of oils and to assess consumer needs [16; 17]. To achieve a better understanding of the sensory quality of poppy seed oil samples, [PERSON] and co-workers [12] evaluated them by a sensory panel and by SPME-GC-MS (solid-phase microextraction-gas chromatography-mass spectrometry). The samples included grey, white and blue poppy seeds. Oils were pressed at room temperature (20 \({}^{\circ}\)C), except in the case of blue seeds where they were pressed at 20 \({}^{\circ}\)C in one case and 60 \({}^{\circ}\)C in another treatment. The evaluation of the odor and flavor character was made by a sensory panel, which consisted of 10 experts. They have collected those attributes, which were the most typical to the odor and flavor of the different oil types. Grey poppy seed oil was characterized by fatty, nutty and sweet odor, while in flavor, it showed nutty, sweet and peanut aftertaste notes. White poppy seed oil had a walnut, hazelnut, peanut and green odor accompanied by walnut and green flavor. Blue poppy seed oil pressed at 20 \({}^{\circ}\)C was nutty, had a pea peel odor, and a fatty, peanut and full-bodied flavor. When the pressing was made at 60 \({}^{\circ}\)C, fatty, green and roasted odors were identified. The flavor of the sample was fatty, roasted, nutty and green. In this study, the attributes were collected, but their intensities were not measured and compared by sensory profile analysis. Thirteen poppy seeds and their oils were analyzed in another study, five of them were winter varieties, and eight ones summer varieties [15]. Altogether, 22 attributes were used for the description of seeds and oils. Four of these attributes were only applied to seed samples (homogeneity of size, coarse, crunchy, and firm), three to oils (transparency, viscous, and oily) and the rest of the descriptors for both categories (poppy-typical, nutty, fatty/oily, rancid, green, hay like, mushroom like, musty, earthy, sweet, flowery, bitter, astringent, color, and homogeneity of appearance). Intensities were measured on a 5-point scale, where 0 was undetectable and 5 intense. For some visual attributes, RAL color reference cards were provided. Sessions were performed in sensory booths, two tablespoons of seeds or 15 mL of oil was served in glasses. The green aroma was associated with three methoxyprazines that were exclusively found in summer poppies, and the sensory panel classified samples in particular by their fatty/oily, rancid, sweet, and green characteristics. Nowadays, health promotion and disease prevention play a key role in human nutrition; therefore, the demand for poppy varieties with a favorable oil content and fatty acid composition also seems to be growing. In the experiment presented here, we studied the organoleptic properties of poppy oils and flours to detect consumers' preferences for these valuable nutraceuticalals.