Fecha de publicación: 14/03/2024 Fuente: Grasas y Aceites In this study, tiger nut oils produced by cold pressing were characterized by means of physicochemical, compositional, and sensory analyses. The major fatty acids were oleic (70.4%), palmitic (13.3%), and linoleic (11.9%) acids. The main sterols were β-sitosterol and stigmasterol (58.3 and 20.5 mg/100 g), and the main tocopherol was α-tocopherol (234.78 μg/g). Syringic acid, apigenin and vanillin were the major phenolic compounds quantified. The cold-pressed oils crystallized at -9.12 °C and melted at -1.87 °C. A sensory panel described the oil with 5 sensory descriptive (almond, nutty, roasted, straw, sweety, soil) terms. A consumer test indicated that appearance, smell/aroma, and taste/flavor scores were above 4.0 on a 5-point hedonic scale. In conclusion, tiger nut oils with retained nutrients and specific aroma could be produced by the cold-pressing technique. Further studies for food and functional food applications of this gourmet oil are anticipated.