Cold-pressed tiger nut (Cyperus esculentus L.) oils: chemical and aromatic profiles, sensory properties, and consumer preferences

E. Keskin Uslu; E. Yılmaz

doi:10.3989/gya.0982221

Authors

E. Keskin Uslu Çanakkale Onsekiz Mart University, Ezine Vocational College, Department of Food Processing https://orcid.org/0000-0002-8266-7137
E. Yılmaz Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering https://orcid.org/0000-0003-1527-5042

DOI:

https://doi.org/10.3989/gya.0982221

Keywords:

Aroma, Cold-pressed oil, Composition, Consumer, Sensory profiles, Tiger nuts

Abstract

In 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 β-sitosterol and stigmasterol (58.3 and 20.5 mg/100 g), and the main tocopherol was α-tocopherol (234.78 μg/g). Syringic acid, apigenin and vanillin were the major phenolic compounds quantified. The cold-pressed oils crystallized at -9.12 °C and melted at -1.87 °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.

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