Valorization of hemp seed oils with a sensory perspective

Hemp cultivation, in Italy, increased by +26% between 2015 and 2018, in relation to the recent EU that allows its cultivation when the content of THC is lower than 0.2% (w/w). Actually, hemp seeds are by-products of the production of hemp fibres, but they can have a wide application, particularly in a circular economy framework. The extraction and commercialization of hemp seed oil is: sustainable, because exploits a resource and reduces waste; of nutritional interest, for the high content of essential fatty acids; popular and can raise consumers’ curiosity, especially if extracted by cold-pressure, without organic solvents, thus preserving the native sensory characteristics. The aim was to analyze commercial hemp seed oils, to define their composition and evaluate their sensory attributes, with the aim of identifying the quality key elements for a subsequent definition of the best production guidelines. In fact, currently, the quality of the hemp seeds oils on the market is very uneven. Several analyses (e.g. peroxide value, free acidity, cannabinoids and volatile compounds), applying both traditional and more advanced methods, were conducted on 13 hemp seed oils from the market for which a definition of a sensory profile, by QDA® method, was also defined. Ten assessors were selected and trained, their performance was evaluated by doing replicates and by analyzing data with ANOVA test (p<0.05). Then, the trained panel selected other four different samples and, on those, a focus group with the involvement of 10 consumers has been performed, thus collecting their behavior and perceptions. One of the results was the definition of a sensory profile sheet for the hemp seeds oil quality control. Results can be extremely useful in the companies’ perspective and can represent a starting point for evaluating and promoting the quality of the hemp seed oils, taking into consideration consumers’ expectations and requests.