Yilmaz Emin, Demirci Şahin
Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey.
Gels. 2021 Jul 15;7(3):95. doi: 10.3390/gels7030095.
This study aimed to prepare and evaluate virgin olive oil (VOO) oleogels enriched with thyme and cumin spices with sunflower wax (SW) organogelator. Common physico-chemical, structural, thermal, and rheological analyses were completed. Furthermore, aromatic volatiles composition, sensory descriptive analysis, and consumer tests were provided. Results indicated that spice addition does not interfere with gel formation, stability, and gelation time. The oleogels' color values were affected by the color of the VOO and the spices. The free fatty acidity and peroxide values were within the acceptable limits for virgin olive oils. There were β' crystal polymorphs, and melting peak temperatures were around 62 °C. Rheological analyses proved that the oleogels were fairly stable under moderate frequencies, maintained their gelled state until around 52 °C, and recovered their shear induced structural loss after force cessation. There were 22 aromatic volatiles quantified in the samples, which originated from the VOO and spices used as ingredients. A trained panel defined the samples using 13 sensory descriptors. Consumer tests proved that the new oleogels were liked by consumers. Overall, this study provided information and the possibility of spice-enriched and spreadable VOO oleogels to enhance per capita consumption of olive oils with new consumption habits.
本研究旨在制备并评估富含百里香和孜然香料、以向日葵蜡（SW）为有机凝胶剂的初榨橄榄油（VOO）油凝胶。完成了常见的物理化学、结构、热学和流变学分析。此外，还进行了芳香挥发物成分分析、感官描述分析和消费者测试。结果表明，添加香料不会干扰凝胶的形成、稳定性和胶凝时间。油凝胶的颜色值受VOO和香料颜色的影响。游离脂肪酸含量和过氧化值在初榨橄榄油的可接受范围内。存在β'晶型多晶型物，熔点峰值温度约为62℃。流变学分析证明，油凝胶在中等频率下相当稳定，在约52℃之前保持其凝胶状态，并且在力停止作用后能恢复其剪切诱导的结构损失。样品中定量分析出22种芳香挥发物，它们源自用作成分的VOO和香料。一个经过培训的小组使用13个感官描述词对样品进行了定义。消费者测试证明新的油凝胶受到消费者喜爱。总体而言，本研究提供了信息，并为富含香料且可涂抹的VOO油凝胶提供了可能性，以通过新的消费习惯提高橄榄油的人均消费量。
