Composition and sensory descriptors of pequi oil (Caryocar brasiliense Camb.)

Abstract Pequi ( Caryocar brasiliense Camb.) is a native species of the Brazilian Cerrado whose oil exhibits recognized bioactive potential and relevance for traditional communities engaged in its artisanal extraction. Despite reported health benefits, the oil’s specially food application is limited due to low sensory acceptance, attributed to the presence of volatile compounds with unfavorable organoleptic properties. This study aimed to characterize the chemical profile of pequi oil, focusing on its fatty acid composition, volatile constituents, and carotenoid content. Oleic and palmitic acids were the predominant fatty acids. A total of 50 volatile compounds were identified, primarily esters, with hexanoic acid as the most abundant. Additionally, 34 carotenoid peaks were detected, with lutein and β-carotene as the major compounds. Most volatile constituents identified have been previously associated with negative sensory attributes in literature. These findings provide a chemical basis for the oil’s sensory limitations and support future strategies to enhance its functional applications.