Physical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels

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dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYılmaz, Emin
dc.contributor.authorOgutcu, Mustafa
dc.contributor.authorYuceer, Yonca Karagul
dc.date.accessioned2025-01-27T20:29:17Z
dc.date.available2025-01-27T20:29:17Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe purpose of this study was to determine the physicochemical, thermal and sensorial features of vitamin enriched and aromatized hazelnut oil-beeswax and sunflower wax organogels. Another objective was to monitor the influence of storage on textural and oxidative stability and volatile composition of the organogels. The results show that organogels with beeswax had lower levels of solid fat content, melting point and firmness than sunflower wax counterparts. The microphotographs revealed that beeswax organogels had spherical crystals while sunflower wax organogels continued need-like crystals, but both organogels continued crystallized a' polymorph. All organogels maintained their oxidative stability during storage. Quantitative descriptive analysis results were consistent with these findings that the organogel structure and properties were similar to breakfast margarine. The main volatile components of the organogels with added strawberry aroma were ethyl acetate, ethyl butanoate, ethyl-2-methyl butanoate, D-limonene, ethyl caproate; banana-aroma were isoamyl acetate, isoamyl valerianate, ethyl acetate; and butter-aroma were 2,3-butanedione, 3-hydroxy-2-butanone. These volatile components were not only detected in the fresh samples but also at the end of the storage period. Sensory definition terms were matched with the sensory descriptors of the detected volatiles. In conclusion, the new organogels were shown to be suitable for food product applications.
dc.description.sponsorshipScientific and Technical Council (TUBITAK) of Turkey [COST 112O038, COST FA 1001]
dc.description.sponsorshipThis research is funded by the Scientific and Technical Council (TUBITAK) of Turkey as the COST 112O038 project within COST FA 1001 Action. The authors gracefully thank for the support.
dc.identifier.doi10.1111/1750-3841.12992
dc.identifier.endpageS2044
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue9
dc.identifier.pmid26259923
dc.identifier.scopus2-s2.0-84941744708
dc.identifier.scopusqualityQ1
dc.identifier.startpageS2035
dc.identifier.urihttps://doi.org/10.1111/1750-3841.12992
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22894
dc.identifier.volume80
dc.identifier.wosWOS:000364634300019
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley-Blackwell
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectaroma
dc.subjectbeeswax
dc.subjecthazelnut oil
dc.subjectorganogel
dc.subjectsensory analysis
dc.subjectsunflower wax
dc.titlePhysical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels
dc.typeArticle

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