Storage time affected rancid off-flavor (13.85 ± 1.18, 15.19 ± 1.18 and 18.50 ± 1.18 for 0, 3 and 6 months, respectively, P b 0.05) and odor (10.21 ± 1.04, 13.09 ± 1.04 and 13.51 ± 1.04 for 0, 3 and 6 months, respectively, P b 0.05), whereas no effect of preservatives and the interaction was detected on both sensory defects.