## 3 Results and Discussion
### Sensory Parameters as Discriminators of Cold-Pressed Camelina Oils
Interestingly, inappropriate storage conditions, the presence of impurities in raw material, or improper technology parameters can cause negative off-flavor attributes in cold-pressed oils [21]. However, two amelina oils available for retail in Slovenia had the most intense leafy and hay odor and aroma [22]. On the other hand, deodorization temperature affected the sensory properties of _Camelina sativa_ oil. The oils deodorized at temperatures between 195-210 \({}^{\circ}\)C revealed satisfactory organoleptic results, while higher deodorization temperature caused the formation and appearance of off-flavor and odor [18]. It is well known that sensory quality plays a vital role in consumers' preferences, and it is beneficial for producers and traders to commercialize amelina oils. However, the sensory profiles of the investigated CPCO samples were probably influenced by various _Camelina sativa_ seed cultivars used for cold-pressing oils, differences in technological processing, and the presence of the desirable and undesirable components in oils. Relationships between Physicochemical Parameters and Sensory Quality of Cold-Pressed Camelina Oils Using Hierarchical Cluster Analysis  
HCA was conducted to group the investigated CPCO samples available in the Polish market based on similarities in their fatty acid profiles, oxidative status and stability, contaminant contents, and sensory quality. Figure 2a depicts the dendrogram of the  
Figure 1: Principal component analysis of the sensory descriptors for the studied cold-pressed amelina oils. commercial oils, while the dendrogram shown in Figure 2b proves the correlations between the analyzed variables. In this analysis, two distinct clusters of CPCO samples formed, having different characteristics (Figure 2a). This dendrogram depicted a clear separation of CPCO2, CPCO5, CPCO6, and CPCO7 with the lowest ratio of n-6:n-3 and P content, the shortest IP, and a similar SAFA amount from the CPCO1, CPCO3, CPCO4, and CPCO8 with low concentrations of PUFA and secondary oxidation products (AnV), the longest IP, and the highest P content and OSQ scores (Tables 3-5). However, CPCO5 and CPCO6, with high content of primary oxidation products (PV) and \(\Sigma\)4 PAHs, as well as CPCO2 and CPCO7 having the lowest MUFA amount, oxidative stability, and \(\Sigma\)4 PAHs but the highest PUFA content, created two inter-clusters (Figure 2a). Moreover, the second cluster, including CPCO1 and CPCO8, was quite separated because these samples had the lowest levels of SAFA and PUFA, the highest MUFA content, as well as the same WVMC, P, and \(\Sigma\)4 PAHs values. It can be noted that the physicochemical properties and sensory evaluation of the studied CPCO samples are different from one another. In addition, similarities and discrepancies among physicochemical parameters, OSQ, and OFI of the commercial CPCO samples were determined using HCA and presented in Figure 2b. It is noteworthy that the concentration of unsaturated fatty acids in the studied oils (MUFA and PUFA) formed the first cluster. However, the second group was composed of two subgroups consisting of (I) parameters of oxidative status (PV, AnV, FFA), the ratio of n-6:n-3, undesired ingredients (\(\Sigma\)4 PAHs and WVMC), and (II) SAFA and P contents, oxidative stability analyzed by IP and sensory quality (OSQ and OFI). The obtained results confirm that SAFA and phospholipids as antioxidants can increase the oxidative stability of CPCO samples delaying the production of low-molecular-weight off-flavor compounds and oxidized components, improving their sensory quality. In contrast, unsaturated fatty acids susceptible to forming oxidation products (PV, AnV, FFA) and WVMC affected the oil quality by reducing its shelf-life and making it less acceptable to consumers or industrial use. Moreover, PAHs as organic hydrophobic contaminants are related to the safety of edible cold-pressed oils.