Sensorial Evaluation and Aroma of Vegetable Oils

Echeverría, Gemma; Leclerc, Chloé; Giné-Bordonaba, Jordi; Romero, Agustí

doi:10.1002/9781119575313.ch12

Cited by 2 publications

(3 citation statements)

References 139 publications

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“…1‐Hexanol and hexanal are the main products of linoleic acid breakdown through the lipoxygenase pathway. The absence in the volatile fraction of furan derivatives and medium chain alkadienals, undesirable compounds produced upon autoxidation of unsaturated fatty acids (Echeverria et al ., 2021), suggests a good quality of the product and denotes suitable packaging and storage conditions. The high content of polyphenols contributes to protecting the micronized DSPC from auto‐oxidation processes preventing the development of off‐odour, thus ensuring a good aroma quality for a longer time.…”

Section: Resultsmentioning

confidence: 99%

Unveiling the potential of micronized dehulled sunflower press‐cake: a breakthrough in sustainable plant‐based protein‐rich sport beverages

Girotto,

Merlino,

Giovanelli

et al. 2024

Int J of Food Sci Tech

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SummaryIn the sports protein beverage market, the demand for plant‐based substitutes is rising. Sunflower press‐cake, a protein‐rich by‐product, offers a compelling alternative to traditional options like soy, pea, or rice proteins. With its natural allergen‐free composition, sunflower proteins are suitable for individuals with soy or nut allergies, broadening the market of allergen‐free protein products. This study focuses on the characterisation of micronized dehulled sunflower press‐cake (DSPC) and preliminary explores its valorization in a protein‐rich beverage. Micronization treatment was applied to the DSPC, since the reduction in particle size positively influences sensory attributes. The comprehensive analysis of micronized industrial DSPC revealed a high protein content (44.35 g/100 gDB), elevated polyphenol levels (33.75 mgGAE/gDB) and positive outcomes in water and oil holding capacities. However, proteins showed low in vitro digestibility (42.82%) and poor solubility (~10%). Additionally, the high phytate content (5.00 g/100 g) prompted consideration for nutritional implications, whether positive or negative. From the analysis of the volatile profile, the diverse array of compounds revealed the absence of off‐odours typically formed during autoxidation. In view of the potential application within a functional beverage formulation intended for athletes, four aqueous dispersions, featuring two different percentages of micronized DSPC (25% and 16% w/v) and pH levels (6.5 and 3.5), were prepared and tested for rheological properties.

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Section: Resultsmentioning

confidence: 99%

Unveiling the potential of micronized dehulled sunflower press‐cake: a breakthrough in sustainable plant‐based protein‐rich sport beverages

Girotto,

Merlino,

Giovanelli

et al. 2024

Int J of Food Sci Tech

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“…Many authors consider that the close connection between volatiles and sensory experiences, either favorable or adverse, serves as a useful tool for both describing and quantifying the taste of oils. [94]…”

Section: Olive Oil Standardsmentioning

confidence: 99%

“…It is regarded to be one of the most critical features for classification and determination of OO. Many authors consider that the close connection between volatiles and sensory experiences, either favorable or adverse, serves as a useful tool for both describing and quantifying the taste of oils [94] …”

Section: Quality Control Of Olive Oilmentioning

confidence: 99%

A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf‐life, and Quality Control

Gagour,

Hallouch,

Asbbane

et al. 2024

Chemistry & Biodiversity

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Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health‐promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health‐promoting properties and increasing demand on its global consumption. OO storage is a critical post‐processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.

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Sensorial Evaluation and Aroma of Vegetable Oils

Cited by 2 publications

References 139 publications

Unveiling the potential of micronized dehulled sunflower press‐cake: a breakthrough in sustainable plant‐based protein‐rich sport beverages

Unveiling the potential of micronized dehulled sunflower press‐cake: a breakthrough in sustainable plant‐based protein‐rich sport beverages

A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf‐life, and Quality Control

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