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Influence of Storage on Physicochemical and Volatile Features of Enriched and Aromatized Wax Organogels
Author(s) -
Öğütcü Mustafa,
Yılmaz Emin,
Güneşer Onur
Publication year - 2015
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-015-2719-z
Subject(s) - beeswax , wax , aroma , food science , chemistry , flavor , sunflower oil , organic chemistry
In this study, virgin olive oil (VOO) organogels were produced with beeswax (BW) and sunflower wax (SW) and enriched with β‐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.