7th International Eurasian Conference on Biological and Chemical Sciences, Ankara, Türkiye, 2 - 04 Ekim 2024, cilt.1, sa.1, ss.357-364
butter and honey aromas with beeswax as organogelator. Instrumental color, free fatty acidity (FFA), and
volatile aromatic compounds were measured and compared to the unflavoured control sample. In addition, one
hundred voluntary consumers evaluated the oleogels for appearance/color, aroma, taste, spreadability and
general acceptance. Colors of the oleogels were very similar (creamy-yellow tones) to each other, and this
color is suitable for many prepared foods. The FFA of oleogels slightly exceeded the codex limit value. There
was no statistical difference among the color and spreadability properties of the oleogel samples, but flavoured
oleogels had higher scores than unflavoured oleogels in terms of consumer aroma and general acceptability
perceptions. While the butter and honey aromas in flavoured oleogels was quantified with the volatile
compounds analysis, all oleogels had common terpenic, pine and herbal defined aromatic compounds. Overall,
it was suggested that tiger nut oil oleogels can be produced succesfully with different aromas. Further studies
with food applications of the prepared oleogels are considered.