Evaluation of the sensory properties, volatile aroma compounds and functional food potentials of cold-press produced mahaleb (<i>Prunus mahaleb</i> L.) seed oil

The aims of this study were to cold-press mahaleb seed, and then fully characterize the oil extent its food functional applications. novelty relies upon first data provided by thermal analysis, sensory volatile aroma compounds composition. seeds pressed with a screw-type single-head press maximum exit temperature 40 °C. Most common physico-chemical properties, composition analyses, profile, descriptive analysis consumer tests completed. main properties appropriate (fatty acids, phytosterols tocopherols) concurred available literature. Thermal provided, peak crystallization melting temperatures −44.45 °C −8.41 °C, respectively. There 38 quantified mostly almond, green, vanillin, woody, fermented definitions. panel described 5 (almond, dough, cooling) terms. Consumers liked appearance most (4.49) general acceptance score 3.70 on 5-point hedonic scale. Overall, seed is conjugated linolenic, oleic linoleic fatty β-sitosterol γ-tocopherol rich, very aromatic, consumer-liked sample. Further studies various applications are foreseen.