## 2 Materials and Methods
### Sensory Profiling
#### 2.3.2 Sensory Quality  
Additionally, the overall sensory quality (OSQ) of studied CPCO samples was evaluated at the sum of all indicated attributes, their compatibility, and harmonization. To determine the OSQ of each CPCO, the 5-point quality scale was developed (Table 2), starting from \"very bad sensory quality--1\" to \"excellent sensory quality--5\" based on the available methods: DGF-C II 1, 09:2009 [40] and AOCS Cg 2-83 [41].  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Sensory Attributes** & **Definition** & **Reference Product** & **Score** \\ \hline Overall flavor intensity (OFI) & The overall strength of all flavor and taste attributes & Freshly refined rapesed oil—1, & 1; 8 \\ Bitter taste & The basic taste elicited by quinine and caffeine & Caffe in water (0.2\%) or extra virgin olive oil (high quality) & 7 \\ Cabbage-like flavor & Flavor associated with asparagus, cabbage or fresh green vegetables & Fresh cold-pressed amelina oil & 4–5 \\ Nutty-like flavor & The flavor associated with fresh nuts & Fresh cold-pressed peanut oil & 10 \\ Mustard-like flavor & The flavor associated with mustard, onion, spicy & Fresh cold-pressed amelina oil & 5–6 \\ Fruity-like flavor & The flavor associated with ripe fruit & Extra virgin olive oil & 10 \\ Woody-like flavor & The flavor associated with fresh, dry, cut wood & Stored cold-pressed amelina or rapeseed oil for 18 months & 8.5 \\ Astringency & The shrinking or drying effect on the tongue surface elicited by tannins & Slices of a green banana & 10 \\  & & Refined amelina oil—0, & \\ Persistence & How long do flavor sensations & Cold-pressed linseed oil or cold-pressed black cumin oil & 0; 10 \\  & remain aftertaste & stored for 5 months—10 & \\ \hline \hline \end{tabular}
\end{table}
Table 1: Sensory descriptive vocabulary for quantitative descriptive analysis of cold-pressed camelina oils.  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Score** & **Quality Level** & **Characteristic** \\ \hline
5 & Very good & Extra good taste characteristic for cold-pressed amelina oil with positive attributes such as \\  & & mustard-like, cabbage-like at medium/ high intensity, slightly fruity-like and nutty-like flavor. \\
4 & Good & Good taste, positive flavor such as mustard-like, cabbage-like at medium intensity. Slightly bitter and \\  & & woody-like at low-intensity acceptance. \\
3 & Fair & Negative taste attributes such as bitter and woody-like flavor and mouth feeling attributes such as \\  & & astringency and persistence at low intensity were identified. \\
2 & Bad & Negative taste attributes such as bitter and woody-like flavor and mouth feeling attributes such as \\  & & astringency and persistence at moderate intensity were identified. \\
1 & Very bad & Negative taste attributes such as bitter and woody-like flavor and mouth feeling attributes such as \\  & & astringency and persistence at high/very high intensity were identified. \\ \hline \hline \end{tabular}
\end{table}
Table 2: Overall sensory quality. General characteristic of cold-pressed amelina oils.  
In the available standards (AOCS and DGD) and the literature, there is no information about typical and atypical characteristics of cold-pressed oil from _Camelina sativa_ seeds.  
Industrial laboratories often use the quality scale to assess the products' OSQ. According to this methodology, fresh oil products should have at least good quality to be sure that oils at the end of shelf life will still have acceptable quality for consumers. Sensory quality is unacceptable, and the product cannot be released on the market after a score below 4.0 for the fresh oil.