摘要：The results were based on mustards produced in the Vinegar and Mustard Factory in Parczew during the years 1995-1998; major components were Nakielska (Sinapis alba) and Małopolska (Brassica juncea). Four items were the experimental factors (stołowa – dainty mustard, sarepska – popular mustard, kremska – popular mustard, papric – popular mustard). There 1-5 g of mustard from 3 repetitions of every combination were taken for laboratory analyses. The following were determined: dry matter content – by gravimetric method, total acidity – by means of titration, chloride content – by means of Mohr, organoleptic valuation (taste, flavour, consistency, colour and appearance) by 9°scale. They were statistically elaborated using variance analysis. Significance of variability sources was calculated using Fischer-Snedecor’s “F” test. Tukey’s test was helpful to estimate the difference significance. They were features of four mustards quality appeared to be with PN-A-86964 [2002]. Contents of NaCl turned out in years of research changeable in mustards, that show in the recipe of the product a high liability of the com-ponent. In the following way it is possible to range the analysed kinds in respect of the stability: stolowa dainity > popular papric > popular sarepska > popular kremska. The biggest changes in dry mass contents, and smallest stability of acidity characterized mus-tards papric and sarepska. The contents of dry mass turned out among comparable fea-tures stable – chemical in mustards, least – concentrate NaCl. Taste turned out to be stable from the organoleptical features of mustards, however, least colour and appearance. Most stable, in respect of the researched features – chemical and organoleptical – turned out dainty and the least sarepska mustard.
