The present study aimed to verify the catalyst influence (sodium methoxide and lipase of Rhizopus oryzae immobilized on SiO2-PVA) on the sensorial properties of the products obtained from the interesterification of milk fat with canola oil. Sensorial evaluation is made by using electronic nose and texture analyzer. Interesterification reactions were performed with the binary blend (65% of milk fat and 35% of canola oil) using 0.75% sodium methoxide (60° C for 60 min) and immobilized lipase at fixed proportion of 500 units of activity per gram (45° C for 6 h ). The results showed that the e-nose sensor discriminated satisfactorily the flavors of raw materials and products and it could distinguish them according to the used catalyst. In relation to the texture both routes generated products with satisfactory plasticity and spreadability according to Haighton´s criterium.