Physicochemical, Rheological, and Sensory Properties of Low-Fat Mayonnaises Formulated With Flaxseed Oil-Based Sunflower and Whale Wax Oleogels

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dc.authorid0000-0003-1527-5042
dc.contributor.authorYilmaz, Emin
dc.contributor.authorUslu, Eda Keskin
dc.date.accessioned2026-02-03T12:03:19Z
dc.date.available2026-02-03T12:03:19Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aimed to prepare and characterize low-fat mayonnaises containing 50% of total weight as fat by incorporating oleogels based on sunflower wax-flaxseed oil (SWO-M) and whale wax-flaxseed oil (WWO-M). These oleogel-based samples were compared with a control mayonnaise (CNT-M) and a commercial low-fat mayonnaise (COM-M). All samples showed acceptable physicochemical properties, including pH, color, free fatty acidity, and peroxide value. Rheological analysis revealed a decreasing order of stiffness: COM-M > CNT-M > SWO-M > WWO-M. The samples demonstrated good thermal stability, attributed to the presence of egg yolk and the stabilizing effects of the oleogels. The number of aromatic volatile compounds detected was eight in COM-M, 23 in CNT-M, 36 in SWO-M, and 35 in WWO-M. A trained sensory panel evaluated 17 sensory attributes. The SWO-M and WWO-M samples showed higher intensities of spicy, eggy, vinegar, and cooling notes, while sweet, sour, and mouth-coating attributes were lower compared to COM-M. Consumer evaluations indicated that appearance, flavor, aroma, consistency, spreadability, and overall acceptability of the oleogel-containing samples were rated lower than COM-M. However, all scores remained above the neutral point (3.0 on a 5.0-point scale). In conclusion, low-fat mayonnaise samples incorporating oleogels were successfully formulated. Future research is recommended to explore alternative oleogels and base oils to further enhance the quality of low-fat mayonnaise products.
dc.description.sponsorshipTurkiye Bilimsel ve Teknolojik Arastirma Kurumu [217O094]
dc.description.sponsorshipThis work was supported by Turkiye Bilimsel ve Teknolojik Arastirma Kurumu, 217O094
dc.identifier.doi10.1002/aocs.70013
dc.identifier.endpage1575
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue10
dc.identifier.scopus2-s2.0-105012869460
dc.identifier.scopusqualityQ2
dc.identifier.startpage1563
dc.identifier.urihttps://doi.org/10.1002/aocs.70013
dc.identifier.urihttps://hdl.handle.net/20.500.12428/35022
dc.identifier.volume102
dc.identifier.wosWOS:001547248000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of the American Oil Chemists Society
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260130
dc.subjectconsumer
dc.subjectlow-fat mayonnaise
dc.subjectoleogel
dc.subjectsensory
dc.subjectstability
dc.subjectvolatile aromatics
dc.titlePhysicochemical, Rheological, and Sensory Properties of Low-Fat Mayonnaises Formulated With Flaxseed Oil-Based Sunflower and Whale Wax Oleogels
dc.typeArticle

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