## 3 Results and Discussion
### Sensory Parameters as Discriminators of Cold-Pressed Camelina Oils
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \multirow{2}{*}{**Sensory Attribute**} & \multicolumn{8}{c}{**Mean Value \({}^{*}\) \(\pm\) SD**} \\ \cline{2-9}  & **CPCO1** & **CPCO2** & **CPCO3** & **CPCO4** & **CPCOS** & **CPCO6** & **CPCO7** & **CPCO8** \\ \hline OSQ & \(4.5\pm 0.1\,^{\circ\text{ }d}\) & \(3.4\pm 0.2\,^{\circ\text{ }b}\) & \(4.3\pm 0.2\,^{\circ\text{ }d}\) & \(4.5\pm 0.2\,^{\circ\text{ }d}\) & \(4.5\pm 0.2\,^{\circ\text{ }d}\) & \(2.7\pm 0.0\,^{\circ\text{ }a}\) & \(4.6\pm 0.1\,^{\circ\text{ }d}\) & \(4.6\pm 0.1\,^{\circ\text{ }d}\) \\ OFI & \(7.1\pm 0.3\,^{\circ\text{ }b}\) & \(4.5\pm 0.2\,^{\circ\text{ }a}\) & \(7.0\pm 0.2\,^{\circ\text{ }b}\) & \(7.3\pm 0.2\,^{\circ\text{ }d}\) & \(6.8\pm 0.3\,^{\circ\text{ }b}\) & \(4.5\pm 0.2\,^{\circ\text{ }a}\) & \(7.6\pm 0.1\,^{\circ\text{ }d}\) & \(8.0\pm 0.2\,^{\circ\text{ }a}\) \\ Taste and Flavor & & & & & & & & \\ Bitter & \(0.0\pm 0.0\,^{\circ\text{ }a}\) & \(1.3\pm 0.1\,^{\circ\text{ }b}\) & \(0.0\pm 0.0\,^{\circ\text{ }a}\) & \(0.0\pm 0.0\,^{\circ\text{ }a}\) & \(0.3\pm 0.1\,^{\circ\text{ }c}\) & \(0.0\pm 0.0\,^{\circ\text{ }a}\) & \(0.0\pm 0.0\,^{\circ\text{ }a}\) \\ Cabbage-like & \(4.3\pm 0.1\,^{\circ\text{ }d}\) & \(3.3\pm 0.1\,^{\circ\text{ }b}\) & \(4.8\pm 0.1\,^{\circ\text{ }a}\) & \(3.6\pm 0.1\,^{\circ\text{ }a}\) & \(3.1\pm 0.2\,^{\circ\text{ }b}\) & \(0.8\pm 0.0\,^{\circ\text{ }a}\) & \(5.1\pm 0.1\,^{\circ\text{ }d}\) & \(4.2\pm 0.2\,^{\circ\text{ }d}\) \\ Nutty-like & \(2.4\pm 0.1\,^{\circ\text{ }c}\) & \(0.8\pm 0.1\,^{\circ\text{ }a}\) & \(2.9\pm 0.1\,^{\circ\text{ }d}\) & \(3.4\pm 0.1\,^{\circ\text{ }a}\) & \(3.6\pm 0.1\,^{\circ\text{ }i}\) & \(1.2\pm 0.0\,^{\circ\text{ }b}\) & \(3.5\pm 0.1\,^{\circ\text{ }d}\) & \(4.2\pm 0.2\,^{\circ\text{ }a}\) \\ Mustard-like & \(4.6\pm 0.1\,^{\circ\text{ }d}\) & \(3.1\pm 0.1\,^{\circ\text{ }b}\) & \(5.3\pm 0.2\,^{\circ\text{ }d}\) & \(3.5\pm 0.2\,^{\circ\text{ }d}\) & \(5.7\pm 0.1\,^{\circ\text{ }a}\) & \(1.2\pm 0.0\,^{\circ\text{ }a}\) & \(5.1\pm 0.1\,^{\circ\text{ }d}\) & \(5.8\pm 0.1\,^{\circ\text{ }d}\) \\ Furity-like & \(3.7\pm 0.1\,^{\circ\text{ }d}\) & \(1.5\pm 0.1\,^{\circ\text{ }b}\) & \(3.7\pm 0.1\,^{\circ\text{ }d}\) & \(3.8\pm 0.2\,^{\circ\text{ }d}\) & \(3.0\pm 0.1\,^{\circ\text{ }c}\) & \(0.5\pm 0.0\,^{\circ\text{ }a}\) & \(3.9\pm 0.1\,^{\circ\text{ }a}\) & \(4.3\pm 0.1\,^{\circ\text{ }d}\) \\ Woody-like & & & & & & & & \\ Mouth feeling & & & & & & & & \\ Arstringency & \(0.0\pm 0.0\,^{\circ\text{ }a}\) & \(2.1\pm 0.1\,^{\circ\text{ }b}\) & \(0.0\pm 0.0\,^{\circ\text{ }a}\) & \(0.0\pm 0.0\,^{\circ\text{ }a}\) & \(5.2\pm 0.3\,^{\circ\text{ }c}\) & \(0.0\pm 0.0\,^{\circ\text{ }a}\) & \(0.0\pm 0.0\,^{\circ\text{ }a}\) \\ Persistence & \(0.0\pm 0.0\,^{\circ\text{ }a}\) & \(3.0\pm 0.1\,^{\circ\text{ }b}\) & \(0.0\pm 0.0\,^{\circ\text{ }a}\) & \(0.0\pm 0.0\,^{\circ\text{ }a}\) & \(6.4\pm 0.2\,^{\circ\text{ }a}\) & \(0.0\pm 0.0\,^{\circ\text{ }a}\) & \(0.0\pm 0.0\,^{\text{ }a}\) & \(0.0\pm 0.0\,^{\text{ }a}\) \\ \hline \end{tabular}  
* \(n=30\) (10 assessors \(\times\) 3 repetitions); SD—standard deviation; different letters (\({}^{n-8}\)) within the same row indicate significant differences between attributes of the studied cold-pressed amelina oils (one-way ANOVA and Duncan test, \(p<0.05\)). Abbreviations: OSQ—overall sensory quality; OFI—overall flavor intensity; CPCO—cold-pressed amelina oil.  
\end{table} 
Table 5: Score means of overall sensory quality, overall flavor intensity, and sensory attributes of cold-pressed amelina oils obtained by quantitative descriptive analysis. contrast, two oils with poor sensory quality scores (OSQ < 3.5) were situated at the right in the diagram and had positive values for PC1. Consequently, high positive correlations were found between the OSQ and OFI (r = 0.9423) and all positive sensory descriptors (r = 0.8276-0.9664), while negative correlations were calculated between the OSQ and negative attributes (r = \(-\)0.9545--0.9745). Moreover, CPCO2 and CPCO5 with persistence in mouth feeling were located under the A1 axis.