For pressed seed oils, as well as in virgin olive oils, the sensory properties have a great importance in define oil perceived quality, being the pressed oils are subjected only to filtration. This way, flavour and sensory notes of pressed oil reflects the kind of plant seed used, the quality-freshness of seeds and the post-harvesting history, the pressing technology and conditions used during oil extraction. This work was designed to evaluate the effect of pressing temperature on extraction yield, fatty acid composition, sensory properties and flavor of pressed hemp (Cannabis sativa L.) oils. Volatile compounds, studied by SPME-GC/MS, showed clear differences in oils obtained at 50°C and 70°C as well as the seed pre-heating step have an effect of volatile and sensory profile. The relationship among sensory notes and volatile molecules find in the headspace profiles are discussed with emphasis of some ‘cooked’ and ‘roasted’ notes.
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|Titolo:||11th AIIA 2017 Conference Biosystems Engineering Addressing the Human Challenges of the 21st century Proceedings|
|Data di pubblicazione:||2017|
|Appare nelle tipologie:||4.1 Contributo in Atti di convegno|