Red Pepper and Turmeric-Flavored Virgin Olive Oil Oleogels Prepared with Whale Spermaceti Wax

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.authoridDemirci, Şahin/0000-0001-7083-1481
dc.contributor.authorYılmaz, Emin
dc.contributor.authorDemirci, Şahin
dc.contributor.authorUslu, Eda Keskin
dc.date.accessioned2025-01-27T21:01:26Z
dc.date.available2025-01-27T21:01:26Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aimed to prepare and evaluate ground red pepper and turmeric added virgin olive oil (VOO) oleogels with whale spermaceti wax (WSW) as organogelator. The concentration of WSW was 8 wt%, and each spice was added at 1 overall wt%. Prepared oleogels were analyzed for main physicochemical, structural, thermal, rheological properties. Further, aromatics volatile compositions, sensory descriptive analysis and consumer tests were completed. Results indicated that the new oleogels were quite spreadable preparates with acceptable quality indices. The oleogels included beta type polymorphs, and showed up to 38 degrees C of peak melting temperatures. Rheological measurements proved true gel structure stable within applicable frequencies and above 38 degrees C surrounding temperatures. The oleogels were thermoreversible, and their gel state was recoverable after high shear. Around 25 different aromatic volatile compounds were identified in the two oleogels, most shown to be originating from the VOO, and the spices added. The panel defined and scored the samples with 12 sensory descriptive (hardness, spreadability, liquefaction, sandiness, olive fruit, grassy, waxy, rancid, bitter, hay, cooling and mouth coating) terms. Sensory scores were mostly similar to each other and also within the ranges given in the literature for similar spreadable fat products. Consumer test identified the samples with liked scores (above 4 in 5-max point scale) for appearance, aroma, flavour and overall acceptability. In conclusion, ground spices enriched VOO oleogels with WSW were developed successively to offer consumers spreadable olive oil products to extent consumption patterns with special flavors and health benefits of the spices.
dc.identifier.doi10.5650/jos.ess21167
dc.identifier.endpage199
dc.identifier.issn1345-8957
dc.identifier.issn1347-3352
dc.identifier.issue2
dc.identifier.pmid35110463
dc.identifier.scopus2-s2.0-85124060784
dc.identifier.scopusqualityQ3
dc.identifier.startpage187
dc.identifier.urihttps://doi.org/10.5650/jos.ess21167
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27032
dc.identifier.volume71
dc.identifier.wosWOS:000752416500002
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherJapan Oil Chemists Soc
dc.relation.ispartofJournal of Oleo Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectvirgin olive oil
dc.subjectspices
dc.subjectwhale spermaceti wax
dc.subjectoleogel
dc.subjectvolatile
dc.subjectsensory
dc.titleRed Pepper and Turmeric-Flavored Virgin Olive Oil Oleogels Prepared with Whale Spermaceti Wax
dc.typeArticle

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