Grasas y Aceites, Vol 65, No 3 (2014)

Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences


https://doi.org/10.3989/gya.109213

D. D. Emir
Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, Turkey

O. Güneșer
Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, Turkey

E. Yılmaz
Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, Turkey

Abstract


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.

Keywords


Cold Press; Consumer Acceptance; Flavor Profile Analysis; Poppy seed Oil; Roasting; Volatiles

Full Text:


HTML PDF XML

References


AOCS. 1984. Method Cg 2-83. Official Methods and Recommended Practices of the American Oil Chemists Society. Champaign, Illinois, US.

Aparicio R, Morales MT, Alonso V. 1997. Autentication of European virgin olive oils by their chemical compounds, sensory attributes, and consumers' attitudes. J. Agric. Food Chem., 45, 1076–1083. http://dx.doi.org/10.1021/jf960659h

Avs¸ar YK, Karagul-Yuceer Y, Drake MA, Singh TK, Yoon Y, Cadwallader KR. 2004. Characterization of nutty flavor in cheddar cheese. J. Dairy Sci. 87, 1999–2010. http://dx.doi.org/10.3168/jds.S0022-0302(04)70017-X

Boskou D. 1996. Olive Oil Chemistry and Technology. Champaign, Illinois, US.

Bozan B, Temelli F. 2003. Extraction of poppy seed oil using supercritical CO2. J. Food Sci. 68, 422–426. http://dx.doi.org/10.1111/j.1365-2621.2003.tb05688.x

Brühl L, Matthäus B. 2008. Sensory assessment of virgin rapeseed oils. Eur. J. Lipid Sci. Technol., 110, 608–610. http://dx.doi.org/10.1002/ejlt.200700293

Erinç H, Tekin A, Özcan MM. 2009. Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (Papaver somniferum L.) seeds. Grasas Aceites 60, 375–381. http://dx.doi.org/10.3989/gya.129508

Krist S, Stuebiger G, Bail S, Unterweger H. 2006. Detection of adulteration of poppy seed oil with sunflower oil based on volatiles and triacylglycerol composition. J. Agric. Food Chem. 54, 6385–6389. http://dx.doi.org/10.1021/jf060500x PMid:16910734

Krist S, Stuebiger G, Unterweger H, Bandion F, Buchbauer G. 2005. Analysis of volatile compounds and triglycerides of seed oils extracted from different poppy varieties (Papaversomniferum L.). J. Agric. Food Chem. 53, 8310–8316. http://dx.doi.org/10.1021/jf0580869 PMid:16218681

Li C, Zhao X, Chen N, Chen Y. 1990. Chemical composition of the volatile oil of papaver somniferum. Lanzhou Daxue Xuebao, Ziran Kexueban 26, 145–146.

Lyon DH, Watson MP. 1994. Sensory profilling: a method for describing the sensory charecteristics of virgin olive oil. Grasas Aceites 45, 0–25.

Martinez ML, Marcela L, Mattea MA, Maestri DM. 2008. Pressing and supercritical carbon dioxide extraction of walnut oil. J. Food Eng. 88, 399–404. http://dx.doi.org/10.1016/j.jfoodeng.2008.02.026

NIST. 2008. NIST/EPA/NIH Mass Spectral Library. National Institute of Standards and Technology Standard Reference Data Program, Gaithersburg, MD 20899.

Meilgaard M, Civille GV, Carr BT. 1991. Sensory Evaluation Techniques. CRC Press, Boca Raton, USA.

MINITAB. 2010. Minitab 16.1.1 Statistical Software. Minitab, Inc, StateCollege, Pennsylvania, USA.

Ögutcü M, Mendes¸ M, Yılmaz E. 2008. Sensorial and physicochemical characterization of virgin olive oils produced in çanakkale. J. Am. Oil Chem. Soc. 85, 441–456. http://dx.doi.org/10.1007/s11746-008-1220-3

Ögütcü M, Yılmaz E. 2009. Path analysis for the behavior of traditional olive oil consumer in Çanakkale. Food Sci. Technol. Res. 15, 19–26. http://dx.doi.org/10.3136/fstr.15.19

Özcan MM, Atalay Ç. 2006. Determination of seed and oil properties of some poppy (Papaver somniferum L.) varieties. Grasas Aceites 57, 169–174.

Pawliszyn J. 2012. Theory of solid phase microextraction. In Pawliszyn J., (Ed.) Handbook of Solid Phase Microextraction (pp.13–57). Waltham, MA, USA. http://dx.doi.org/10.1016/B978-0-12-416017-0.00002-4

Sheskin DJ. 2004. Handbook of Parametric and Nonparametric Statistical Procedures. 3rd ed., New York, USA.

Sing J, Bargale PC. 2000. Development of a small capacity double stage compression screw press for oil expression. J. Food Eng. 43, 75–82. http://dx.doi.org/10.1016/S0260-8774(99)00134-X

SPSS. 1994. SPSS Professional Statistics 10.1. SPSS Inc, Chicago, IL, USA.

Wei F, Yang M, Zhou Q, Zheng C, Peng JH, Liu CS, Huang FH, Chen H. 2012. Varietal and processing effects on the volatile profile of rapeseed oils. LWT-Food Sci. Technol. 48, 323–329.

WILEY. 2005. Wiley Registry of Mass Spectral Data. 7th edition (Fred. W. McLafferty) ISBN: 978-0471473251, CD-ROM.




Copyright (c) 2014 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es