Direct incorporation of rosemary leaves into chia oil (CO) was performed by ultrasound-assisted extraction (UAE) and conventional maceration extraction (CME). CO was microencapsulated and used in burgers, as follows: control (20% pork back fat (PBF)); HCO (10% PBF + 7.5% water +2.5% unencapsulated CO); HM1 (10% PBF + 10% CO microparticles); HM2 (10% PBF + 10% CO microparticles enriched by UAE) and HM3 (10% PBF + 10% CO microparticles enriched by CME). The volatile compounds and the sensory properties (Check-All-That-Apply and overall acceptability) of burgers were evaluated at days 1 and 120 of frozen storage. The control, HCO, and HM1 groups were characterized for volatile compounds produced by lipid and protein oxidation, and sensory descriptors related to lipid oxidation. HM2 and HM3 groups presented an increase in terpenic volatiles and were characterized by the descriptors herbal and pleasant aroma and ideal texture. In addition, liking scores were positively correlated to the descriptors that characterized the HM2 and HM3 groups.

通过超声辅助提取（UAE）和常规浸软提取（CME）将迷迭香叶直接掺入奇亚油（CO）中。将CO微囊化并用于汉堡，如下所述：对照（20％猪背脂肪（PBF））；HCO（10％PBF + 7.5％水+ 2.5％未包封的CO）; HM1（10％PBF + 10％CO微粒）; HM2（10％PBF + 10％的阿联酋富集的CO微粒）和HM3（10％PBF + 10％的CME富集的CO微粒）。在冷冻储存的第1天和第120天评估汉堡的挥发性化合物和感官特性（“所有应用”和“整体可接受性”）。对照组，HCO和HM1组的特征是通过脂质和蛋白质氧化产生的挥发性化合物，以及与脂质氧化有关的感觉指标。HM2和HM3组的萜类挥发性物质增加，其特征是具有草本和宜人的香气以及理想的质地。此外，喜好分数与描述HM2和HM3组的描述子呈正相关。