Volatile aromatic compounds and consumer preferences of butter and honey-aromas added tiger nut oil oleogels prepared with beeswax oleogelator

butter and honey aromas with beeswax as organogelator. Instrumental color, free fatty acidity (FFA), and volatile aromatic compounds were measured and compared to the unflavoured control sample. In addition, one hundred voluntary consumers evaluated the oleogels for appearance/color, aroma, taste, spreadability and general acceptance. Colors of the oleogels were very similar (creamy-yellow tones) to each other, and this color is suitable for many prepared foods. The FFA of oleogels slightly exceeded the codex limit value. There was no statistical difference among the color and spreadability properties of the oleogel samples, but flavoured oleogels had higher scores than unflavoured oleogels in terms of consumer aroma and general acceptability perceptions. While the butter and honey aromas in flavoured oleogels was quantified with the volatile compounds analysis, all oleogels had common terpenic, pine and herbal defined aromatic compounds. Overall, it was suggested that tiger nut oil oleogels can be produced succesfully with different aromas. Further studies with food applications of the prepared oleogels are considered.&nbsp;<br>