Keskin Uslu, EdaYılmaz, Emin2025-01-272025-01-2720240017-34951988-4214https://doi.org/10.3989/gya.0982221https://hdl.handle.net/20.500.12428/20888In this study, tiger nut oils produced by cold pressing were characterized by means of physicochemical, compositional, and sensory analyses. The major fatty acids were oleic (70.4%), palmitic (13.3%), and linoleic (11.9%) acids. The main sterols were 0-sitosterol and stigmasterol (58.3 and 20.5 mg/100 g), and the main tocopherol was alpha-tocopherol (234.78 mu g/g). Syringic acid, apigenin and vanillin were the major phenolic compounds quantified. The cold -pressed oils crystallized at -9.12 degrees C and melted at -1.87 degrees C. A sensory panel described the oil with 5 sensory descriptive (almond, nutty, roasted, straw, sweety, soil) terms. A consumer test indicated that appearance, smell/aroma, and taste/flavor scores were above 4.0 on a 5 -point hedonic scale. In conclusion, tiger nut oils with retained nutrients and specific aroma could be produced by the cold -pressing technique. Further studies for food and functional food applications of this gourmet oil are anticipated.eninfo:eu-repo/semantics/openAccessAromaCold-pressed oilCompositionConsumerSensory profilesTiger nutsArticle75110.3989/gya.0982221N/AWOS:0012043950000032-s2.0-85190746917Q3