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

Autores/as

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

Palabras clave:

Aceite prensado en frío, Aroma, Chufas, Composición, Consumidor, Perfiles sensoriales

Resumen

En este estudio, los aceites de chufa producidos mediante prensado en frío se caracterizaron mediante análisis fisicoquímicos, composicional y sensorial. Los principales ácidos grasos fueron el oleico (70,4%), palmítico (13,3%) y linoleico (11,9%). Los principales esteroles fueron β-sitosterol y estigmasterol (58,3 y 20,5 mg/100 g), y el principal tocoferol fue α-tocoferol (234,78 μg/g). El ácido siríngico, la apigenina y la vainillina fueron los principales compuestos fenólicos cuantificados. Los aceites prensados en frío cristalizaron a -9,12 °C y se fundieron a -1,87 °C. El panel describió el aceite con cinco términos descriptivos sensoriales (almendra, nuez, tostado, paja, dulzor, tierra). Las pruebas de consumo indicaron que la apariencia, el olor/aroma y el sabor/sabor obtuvieron puntuaciones superiores a 4,0 puntos en una escala hedónica de 5 puntos. En conclusión, mediante la técnica de prensado en frío se podrían producir aceites de chufa con nutrientes y un aroma específico. Se anticipan más estudios sobre aplicaciones alimentarias y funcionales de este aceite gourmet.

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