Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.authoridguneser, onur/0000-0002-3927-4469
dc.contributor.authorEmir, D. D.
dc.contributor.authorGuneser, O.
dc.contributor.authorYilmaz, E.
dc.date.accessioned2025-01-27T21:04:18Z
dc.date.available2025-01-27T21:04:18Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe sensory descriptions, aromatic profiles and consumer preferences of poppy seed oils produced from three poppy varieties (ofis3, ofis4, and ofis8) by cold pressing were studied. Roasting and enzyme treatments were applied to the seeds prior to cold pressing. In addition, 75 different volatiles were quantified by GC-MS analysis. A flavor profile analysis was made with 9 panelists and 12 terms were identified for the description of the oil. The results shown that, only earthy term scores were different among the seed varieties, while treatments have caused differences in roasted, hazelnut, hay and sweet aromatic terms. Roasting and enzyme treatments decreased hay and increased sweet aromatic values. The enzyme treatment of the poppy seeds enhanced fermented and waxy scores in the cold press oils. 1-hexanol, 2-heptanone, 2-pentanone, 2-pentyl furan, 3-ethyl2-methyl 1,3-hexadiene, 2-(dimethylamino)-3-phenylbenzo[b]thiophene, 3-octen-2-one, 4-hydroxyphenylacetic acid, alpha-pinene, limonene, dimethyl sulfone, mercaptoacetic acid, hexanal and nonanal were quantified as the major volatiles in all treatment groups. Consumer test results indicated that roasted samples are more liked, and the yellow (ofis4) roasted sample was identified as the most preferred (53.55%) oil by consumers. This study provides the first sensory descriptive definitions and consumer preferences for poppy seed oils.
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey) [111O618]
dc.description.sponsorshipThis study is funded by the TUBITAK (The Scientific and Technological Research Council of Turkey) Project No: 111O618. The authors are grateful for the fund. The authors also would like to thank the panel members for their participation and input during panel training.
dc.identifier.doi10.3989/gya.109213
dc.identifier.issn0017-3495
dc.identifier.issn1988-4214
dc.identifier.issue3
dc.identifier.scopus2-s2.0-84904820208
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.3989/gya.109213
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27605
dc.identifier.volume65
dc.identifier.wosWOS:000343279300001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherConsejo Superior Investigaciones Cientificas-Csic
dc.relation.ispartofGrasas Y Aceites
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectCold Press
dc.subjectConsumer Acceptance
dc.subjectFlavor Profile Analysis
dc.subjectPoppy seed Oil
dc.subjectRoasting
dc.subjectVolatiles
dc.titleCold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences
dc.typeArticle

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