Production, composition and sensory characterization of new flavoured oils: focus on sustainability

This research explores the integration of agri-food by-products into flavoured vegetable oils to develop innovative, sustainable, and nutritionally enhanced products. Specifically, tomato pomace, rich in lycopene, was dried using a non-thermal drying prototype to reduce moisture content, improve stability, and preserve bioactive compounds. After 110 days of storage, dried samples showed lower carotenoid degradation compared to conventional thermal drying, which can cause up to 80% immediate carotenoid loss. Subsequently, olive oil was flavored through co-malaxation with dried tomato powders and co-milling with other by-products (orange peel, black pepper, and hemp seeds). The analysis confirmed that the non-thermal drying method preserved tocopherols, carotenoids, and bioactive compounds, contributing to a distinctive sensory profile with notes of tomato, orange, and balsamic aromas. Additionally, it masked defects like the fusty/muddy off-flavor detected in control samples. Flavored cold-pressed hemp seed oils were also developed, offering new sensory experiences while reducing food waste. Consumer tests confirmed a preference for hemp seed oil flavored with Cannabis sativa L. essential oil (obtained from distilled exhausted inflorescences) over control samples, positioning the product as a pioneer in promoting familiarity with hemp-based foods. A biometric approach to consumer testing revealed variations in sensory and emotional engagement while tasting flavored oils containing by-products (e.g., orange pomace, hemp essential oil). This method provided insights into both conscious and unconscious emotional responses, complementing traditional sensory analysis. In summary, this PhD research highlights the potential of incorporating food by-products into high-value flavoured oils, supporting circular economy practices while meeting consumer demand for high-quality, sensory-rich, and sustainable food products.