Influence of Storage on Physicochemical and Volatile Features of Enriched and Aromatized Wax Organogels

ÖĞÜTCÜ M., YILMAZ E., Guneser O.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, cilt.92, sa.10, ss.1429-1443, 2015 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 92 Sayı: 10
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1007/s11746-015-2719-z
  • Dergi Adı: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1429-1443
  • Anahtar Kelimeler: Organogelation, Beeswax, Aroma, Storage, Antioxidant, Sensory, VIRGIN OLIVE OIL, ANTIOXIDANT ACTIVITY, FATTY ALCOHOLS, SUNFLOWER WAX, EDIBLE OILS, BEESWAX, OXIDATION, FLAVOR
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

In this study, virgin olive oil (VOO) organogels were produced with beeswax (BW) and sunflower wax (SW) and enriched with beta-carotene, vitamin D-3 and E as well as aromatized with strawberry, banana, and butter aromas. The physicochemical, thermal, structural, and sensorial properties of the fresh organogel samples were determined. The peroxide values, antioxidant activities, firmness, and volatile compositions of the fresh samples and those stored for 3 months were also determined. The organogels were not only stable, uniform, and homogenous during the storage period but also the added components did not affect the organogel properties. The panel defined three appearance, four texture, three mouthfeel, four aroma, and four flavor terms to describe the organogels sensorially. Moreover, the added aroma (banana, strawberry, and diacetyl-butter) components of the fresh and stored organogels were quantified by GC/MS-SPME. In conclusion, these results demonstrated that beeswax and sunflower wax are very suitable to preserve the aromatic characteristics of these types of spreadable products.