Influence of Storage on Physicochemical and Volatile Features of Enriched and Aromatized Wax Organogels
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Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, virgin olive oil (VOO) organogels were produced with beeswax (BW) and sunflower wax (SW) and enriched with beta-carotene, vitamin D-3 and E as well as aromatized with strawberry, banana, and butter aromas. The physicochemical, thermal, structural, and sensorial properties of the fresh organogel samples were determined. The peroxide values, antioxidant activities, firmness, and volatile compositions of the fresh samples and those stored for 3 months were also determined. The organogels were not only stable, uniform, and homogenous during the storage period but also the added components did not affect the organogel properties. The panel defined three appearance, four texture, three mouthfeel, four aroma, and four flavor terms to describe the organogels sensorially. Moreover, the added aroma (banana, strawberry, and diacetyl-butter) components of the fresh and stored organogels were quantified by GC/MS-SPME. In conclusion, these results demonstrated that beeswax and sunflower wax are very suitable to preserve the aromatic characteristics of these types of spreadable products.
Açıklama
Anahtar Kelimeler
Organogelation, Beeswax, Aroma, Storage, Antioxidant, Sensory
Kaynak
Journal of The American Oil Chemists Society
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
92
Sayı
10
