The aim of the present work was to evaluate the acceptance of mayonnaise samples produced in the laboratory containing different oils and aromatized with herbs. The ranking test was used for preference evaluation of the laboratory samples and the difference from the control test was applied with the purpose of finding out if there were significant differences between the samples. The acceptance level of samples by the acceptance test using a hedonic scale of 9 points was also observed, where 28 panelists evaluated the samples by considering their general acceptation, taste and consistency. According to results of the ranking test, a significant difference (p > 0.05) was observed regarding the sample's preference containing sesame and olive oil and the difference from the control test can conclude that the mayonnaise samples with sesame, coconut and olive oils are different in the significance level of 5% with regards to soybean oil mayonnaise. In the attribute test, there was no significant difference of preference between the aromatized samples.
mayonnaise; vegetable oils; aromatic herbs; sensory evaluation
