Sacha Inchi (Plukenetia volubilis L.): From Aroma Compounds to Sensory Properties and Cosmetic Formulation Challenges

Abstract

Sacha Inchi (Plukenetia volubilis L.) oil is a rich source of essential fatty acids and natural antioxidants, making it a promising candidate for cosmetic formulations. However, its distinctive aroma poses a significant barrier to consumer acceptance. As the first sensory attribute perceived by users, aroma plays a pivotal role in shaping perceptions of product quality and purchase intentions. This review provides a comprehensive analysis of the volatile compounds contributing to the aroma profile of P. volubilis oil, including data from both oil and seed matrices and the influence of thermal and germination treatments. This narrative review, indexed in Scopus, PubMed, and Google Scholar, covers P. volubilis oil and discusses its aroma, volatile components, potential use in cosmetics, and formulation methods. Technological strategies such as deodorization, encapsulation, microbial fermentation, enzymatic modification, and green extraction methods are examined for their potential to improve aroma without compromising bioactivity. The integration of sensory science, volatile metabolomics, affective psychology, and consumer-driven formulation is proposed as a multidisciplinary approach to developing natural oil-based cosmetics that are both biologically effective and emotionally resonant with global consumers.