DIGISEN

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...

🧵 What type of olive oil do you use for frying?

1️⃣ Extra virgin, refined, or pomace olive oil? 🍳
In our latest study at @ictancsic.bsky.social , we wanted to find out whether the type of olive oil really matters when frying food.
We used a very common example: commercial chicken nuggets

Investigadores de los grupos @digisen-ictan.bsky.social y #REOTEXTAL del @ictancsic.bsky.social descifran cómo el tipo de aceite de oliva influye en la fritura de alimentos.

Sus estudios en nuggets de pollo supondrían ahorro para tanto industria como consumidores.

www.ictan.csic.es/18087/invest...

Three fried nuggets on a green background

We have just published a new paper: "Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets" You can check it out here www.mdpi.com/2304-8158/14...

Da gusto explicar ciencia a niños y no tan niños y que se queden con ganas de más 😊😊

Foto de nuestro taller en la noche de los investigadores

Pues aquí estamos ya en la noche de los investigadores @ictancsic.bsky.social @csic.es

En el programa #DirectoalGrano de @rtvecom.bsky.social, @juliavarelatv.bsky.social entrevista a componentes del grupo @digisen-ictan.bsky.social del @ictancsic.bsky.social para preguntarles por el contenido en sal de los alimentos, y hasta le dan a probar unas hamburguesas diseñadas por ellos mismos

Desde DirectoAlGrano de @rtvecom.bsky.social vinieron al @ictancsic.bsky.social para que les contáramos sobre la sal en los productos cárnicos. Aquí os dejamos el corte #ciencia #sal

The ‘Profound’ Experience of Seeing a New Color The ecstasy of “olo”

¿Have you heard of a new colour? www.theatlantic.com/science/arch...

Buscamos catadores para futuros análisis sensoriales en el @ictancsic.bsky.social (Madrid). Apúntate aquí: saco.csic.es/apps/forms/s...

La investigadora del @ictancsic.bsky.social Ascensión Marcos, líder del grupo de #INMUNONUTRICION, ha sido galardonada con uno de los Premios Admirables 2025 en la categoría de Investigación por su labor pionera en la inmunonutrición en España.

Más info aquí: www.ictan.csic.es/17008/invest...

The Nutritionist Marion Nestle Meets Her Moment, At 88 After five decades in the field of nutrition, Dr. Marion Nestle thought she had seen it all. Then came “Make America Healthy Again.”

Here's is the main reason people buy into so many bad diet & nutrition ideas: "The best advice is boring."

I've been writing about diet for decades, and I think @marionnestle.bsky.social has been more consistently right than pretty much anyone.

www.nytimes.com/2025/04/07/w...

JM Casanova presenting a ppt slide

JM Casanova presenting a ppt slide

II Foro @ictancsic.bsky.social JM Casanova presenting some of our preliminary results. GSR and basic flavours #science #tasteperception

AI for research: the ultimate guide to choosing the right tool Curious about using artificial intelligence to boost your research? Here are the programs you shouldn’t miss.

How researchers use AI? Nice piece on nature: www.nature.com/articles/d41...

Picture of 5 people (three females, two males) that are part of the research group DIGISEN from ICTAN-CSIC

Hi Bluesky! 👋
We’re DIGISEN, a research group working at the crossroads of food science, sensory science, and digital tech. 🍽️🧠💻
Follow us for updates on our research, insights, and a peek into the future of food + tech! 🍽️💡
#FoodScience #SensoryScience #DigitalTech #Research #BlueskyScience

🍽️Spain Gastronomy Conference con la presencia del grupo @digisen-ictan.bsky.social
🟠@gdpando.bsky.social 'Developement and sensory characterization of gluten-free pasta from purple corn'
🟠José María Casanova 'Exploring sensory perception: a biometric and virtual approach to gustatory stimulation'