Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences
The sensory descriptions, aromatic profiles and consumer preferences of poppy seed oils produced from three poppy varieties (ofis3, ofis4, and ofis8) by cold pressing were studied. Roasting and enzyme treatments were applied to the seeds prior to cold pressing. In addition, 75 different volatiles we...
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Consejo Superior de Investigaciones Científicas
2014-09-01
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doaj-5c76b2000c304123945909dc03a3893d2021-05-05T07:28:19ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142014-09-01653e029e02910.3989/gya.1092131462Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferencesD. D. Emir0O. Güneșer1E. Yılmaz2Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food EngineeringÇanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food EngineeringÇanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food EngineeringThe sensory descriptions, aromatic profiles and consumer preferences of poppy seed oils produced from three poppy varieties (ofis3, ofis4, and ofis8) by cold pressing were studied. Roasting and enzyme treatments were applied to the seeds prior to cold pressing. In addition, 75 different volatiles were quantified by GC-MS analysis. A flavor profile analysis was made with 9 panelists and 12 terms were identified for the description of the oil. The results shown that, only earthy term scores were different among the seed varieties, while treatments have caused differences in roasted, hazelnut, hay and sweet aromatic terms. Roasting and enzyme treatments decreased hay and increased sweet aromatic values. The enzyme treatment of the poppy seeds enhanced fermented and waxy scores in the cold press oils. 1-hexanol, 2-heptanone, 2-pentanone, 2-pentyl furan, 3-ethyl- 2-methyl 1,3-hexadiene, 2-(dimethylamino)-3-phenylbenzo[b]thiophene, 3-octen-2-one, 4-hydroxyphenylacetic acid, alpha-pinene, limonene, dimethyl sulfone, mercaptoacetic acid, hexanal and nonanal were quantified as the major volatiles in all treatment groups. Consumer test results indicated that roasted samples are more liked, and the yellow (ofis4) roasted sample was identified as the most preferred (53.55%) oil by consumers. This study provides the first sensory descriptive definitions and consumer preferences for poppy seed oils.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1494cold pressconsumer acceptanceflavor profile analysispoppy seed oilroastingvolatiles |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
D. D. Emir O. Güneșer E. Yılmaz |
spellingShingle |
D. D. Emir O. Güneșer E. Yılmaz Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences Grasas y Aceites cold press consumer acceptance flavor profile analysis poppy seed oil roasting volatiles |
author_facet |
D. D. Emir O. Güneșer E. Yılmaz |
author_sort |
D. D. Emir |
title |
Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences |
title_short |
Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences |
title_full |
Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences |
title_fullStr |
Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences |
title_full_unstemmed |
Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences |
title_sort |
cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences |
publisher |
Consejo Superior de Investigaciones Científicas |
series |
Grasas y Aceites |
issn |
0017-3495 1988-4214 |
publishDate |
2014-09-01 |
description |
The sensory descriptions, aromatic profiles and consumer preferences of poppy seed oils produced from three poppy varieties (ofis3, ofis4, and ofis8) by cold pressing were studied. Roasting and enzyme treatments were applied to the seeds prior to cold pressing. In addition, 75 different volatiles were quantified by GC-MS analysis. A flavor profile analysis was made with 9 panelists and 12 terms were identified for the description of the oil. The results shown that, only earthy term scores were different among the seed varieties, while treatments have caused differences in roasted, hazelnut, hay and sweet aromatic terms. Roasting and enzyme treatments decreased hay and increased sweet aromatic values. The enzyme treatment of the poppy seeds enhanced fermented and waxy scores in the cold press oils. 1-hexanol, 2-heptanone, 2-pentanone, 2-pentyl furan, 3-ethyl- 2-methyl 1,3-hexadiene, 2-(dimethylamino)-3-phenylbenzo[b]thiophene, 3-octen-2-one, 4-hydroxyphenylacetic acid, alpha-pinene, limonene, dimethyl sulfone, mercaptoacetic acid, hexanal and nonanal were quantified as the major volatiles in all treatment groups. Consumer test results indicated that roasted samples are more liked, and the yellow (ofis4) roasted sample was identified as the most preferred (53.55%) oil by consumers. This study provides the first sensory descriptive definitions and consumer preferences for poppy seed oils. |
topic |
cold press consumer acceptance flavor profile analysis poppy seed oil roasting volatiles |
url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1494 |
work_keys_str_mv |
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