1️⃣0️⃣ 💬 What about you, which oil do you usually fry with?
Tell me below 👇 You might be surprised at the science hiding in your frying pan 😄

9️⃣ 🧪 The research was carried out at ICTAN-CSIC (Spain) @ictancsic.bsky.social and opens the door to studying other fried foods and new oil formulations.
👉 Read the full paper here: www.mdpi.com/2304-8158/14...

8️⃣ 🍴 This shows that the food matrix and coating have more impact than the oil type.
So if you’re frying with olive pomace oil, rest assured: you’ll still get crispy, tasty results.

7️⃣ 💡 Practical takeaway:
While EVOO preserves more aromatic compounds, olive-pomace oil performed equally well in terms of nutrition, texture, and taste. And it’s more affordable!

6️⃣ 😋 What about consumers?
Using a Rate-All-That-Apply (RATA) sensory test, participants found differences in toasted appearance, fried odour and burnt flavour. But no differences were found in tterms of liking of the nugget.

5️⃣ 👃 Aroma and flavor, however, did differ slightly.
EVOO generated more terpenes (fresh, fruity notes), while pomace oil produced more pyrazines, linked to roasted or slightly burnt aromas.

4️⃣ 🎨 Color showed little variation too.
But what really caught our attention was texture and crispiness. We used mechanical and acoustic sensors to record the sound when breaking the nugget.
🔊 The verdict: all oils produced similar crispness. So the oil type doesn’t affect the “crunch factor.”

3️⃣ 🥗 Nutritionally, results were clear: total fat and fatty acid profile barely changed among oils.
While EVOO provided more bioactive compounds, the differences were not nutritionally relevant.

2️⃣ 🔬 We fried nuggets at 180 °C using three types of olive oil: extra virgin (EVOO), refined, and pomace.
Then we analyzed everything from nutrition to sensory quality: fat content, colour, texture, the sound of crispsness (yes, you can measure that!), and liking.
📄 www.mdpi.com/2304-8158/14...