Influence of Storage on Physicochemical and Volatile Features of Enriched and Aromatized Wax Organogels

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dc.authoridguneser, onur/0000-0002-3927-4469
dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorOgutcu, Mustafa
dc.contributor.authorYılmaz, Emin
dc.contributor.authorGuneser, Onur
dc.date.accessioned2025-01-27T21:04:17Z
dc.date.available2025-01-27T21:04:17Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn 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.
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 are grateful for that support.
dc.identifier.doi10.1007/s11746-015-2719-z
dc.identifier.endpage1443
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue10
dc.identifier.scopus2-s2.0-84942903186
dc.identifier.scopusqualityQ2
dc.identifier.startpage1429
dc.identifier.urihttps://doi.org/10.1007/s11746-015-2719-z
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27604
dc.identifier.volume92
dc.identifier.wosWOS:000362038900006
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.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectOrganogelation
dc.subjectBeeswax
dc.subjectAroma
dc.subjectStorage
dc.subjectAntioxidant
dc.subjectSensory
dc.titleInfluence of Storage on Physicochemical and Volatile Features of Enriched and Aromatized Wax Organogels
dc.typeArticle

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