Preparation and Evaluation of Virgin Olive Oil Oleogels Including Thyme and Cumin Spices with Sunflower Wax

• Published in: Gels 2021-07, Vol.7 (3), p.95
• Main Authors: Yilmaz, Emin, Demirci, Şahin
• Format: Article
• Language: English
• Subjects: Beeswax; Color; Consumers; Consumption; cumin; Fatty acids; oleogel; Olive oil; Olives; Prevention; Regulation; Rheological properties; sensory; Spices; sunflower wax; Sunflowers; Thyme; Ultrasonic imaging; virgin olive oil; Volatile compounds; Waxes
• ISSN: 2310-2861; 2310-2861
• DOI: 10.3390/gels7030095

This study aimed to prepare and evaluate virgin olive oil (VOO) oleogels enriched with thyme and cumin spices with sunflower wax (SW) organogelator. Common physico-chemical, structural, thermal, and rheological analyses were completed. Furthermore, aromatic volatiles composition, sensory descriptive analysis, and consumer tests were provided. Results indicated that spice addition does not interfere with gel formation, stability, and gelation time. The oleogels’ color values were affected by the color of the VOO and the spices. The free fatty acidity and peroxide values were within the acceptable limits for virgin olive oils. There were β’ crystal polymorphs, and melting peak temperatures were around 62 °C. Rheological analyses proved that the oleogels were fairly stable under moderate frequencies, maintained their gelled state until around 52 °C, and recovered their shear induced structural loss after force cessation. There were 22 aromatic volatiles quantified in the samples, which originated from the VOO and spices used as ingredients. A trained panel defined the samples using 13 sensory descriptors. Consumer tests proved that the new oleogels were liked by consumers. Overall, this study provided information and the possibility of spice-enriched and spreadable VOO oleogels to enhance per capita consumption of olive oils with new consumption habits.