The composition of volatile compounds in seven spices was analysed by means of headspace solid-phase microextraction (HS-SPME) from aqueous solutions of the spices, in order to devise an effective method for the analysis of volatile compounds from aqueous preparations seasoned with spices. A PDMS-DVB fibre was used for the analysis of the main volatile compounds of a saline solution of the spice. The main volatile components identified in the spices tested were: linalool in oregano; t-anethole in fennel; methyleugenol and eucalyptol in laurel; geraniol in coriander; terpinen-4-ol in marjoram; eucalyptol in thyme; and cuminaldehyde in cumin. Volatile profiles depended on the botanical species of the spice. Thus, thymol was the main volatile compound of a commercial thyme (Thymus sp.), whereas in the Thymus mastichina, which is usually used in the preparation of 'Campo Real' table olives, the main volatile component was eucalyptol. The effects of these spices in the characteristic aroma of 'Campo Real' table olive preparations have been evaluated and the results suggest that HS-SPME is a useful tool for the analysis of the spices aroma compounds in aqueous preparations.
The effect of different types of thermal treatment, designed to increase the product's shelf-life, on the volatile composition of "Campo Real" unfermented table olives, has been studied by headspace solid-phase microextraction (HS-SPME) and GC-MS analysis. Different SPME fibres were evaluated to determine their selectivity for a mixture of the main components of the different spices used in "Campo Real" olive dressing. Of the different fibres investigated, the polydimethylsiloxane/divinylbenzene (PDMS/DVB) fibre was selected for analysis of the olive brines, which contained nine main aroma components. The types of thermal treatment were sterilisation (121 degrees C, 15 min) and four pasteurisation conditions (60 degrees C or 80 degrees C each for 5 or 9 min). Pasteurisation did not lead to significant changes in the amounts of these nine volatile compounds; the 2-butanol signal was reduced by treatment at 80 degrees C. On the other hand, sterilisation of the brine resulted in an decrease in the signals from these compounds and the appearance of a new, high signal for benzaldehyde; the origin of this has not yet been determined. Results suggest that the selected pasteurisation conditions do not significantly modify the typical, and valued, aroma characteristics of "Campo Real".
RESUMENAnálisis sensorial de aceituna de mesa: II. Aplicabilidad práctica y correlación con el análisis instrumental.Se ha realizado la caracterización sensorial de muestras de aceituna de mesa de Campo Real por un panel de cata profesional. Asimismo se llevó a cabo un estudio de los parámetros físico-químicos y reológicos de las mismas. El objetivo fue correlacionar los parámetros sensoriales con los instrumentales (color, dureza, pH, azúcares, etc) para identificar así los parámetros instrumentales que se aproximen a las sensaciones experimentadas al consumir aceituna de mesa. Así, se observa una correlación inversamente significativa entre el contenido de polifenoles y el color del fruto y de la salmuera. El contenido en azúcares es directamente proporcional a la intensidad de color cuantificada por el panel de cata. Se observa una elevada correlación entre el parámetro instrumental de color (absorbancia neta) y la evaluación sensorial, lo que prueba la eficacia de las escalas elaboradas. Por otra parte, se correlacionaron los distintos parámetros sensoriales entre sí para evaluar así su aportación a la apreciación global del producto. PALABRAS-CLAVE: Aceituna de mesa -Análisis instrumental -Análisis sensorial.SUMMARY Sensory assessment of table olives: II. Practical application and correlation with instrumental analysis.
RESUMENAnálisis sensorial de aceituna de mesa: I. Configuración de un grupo de cata y obtención de escalas normalizadas.Se ha desarrollado una metodología novedosa en el análisis sensorial de aceituna de mesa. Se detalla la elaboración de escalas para la determinación del color de la salmuera y el fruto -distribuidas en viales que permiten su presencia in situ en todas las sesiones de cata-y escalas para la cuantificación de los descriptores dureza, acidez, salado y amargo (intervalos con alimentos patrón representativos del grado de intensidad del atributo medido). El proceso ha sido llevado a cabo por un panel de cata que, conjuntamente y tras meses de entrenamiento, actúa como un instrumento analítico de medida. Además de los parámetros citados, se han establecido criterios para la determinación de la intensidad y persistencia aromática -nasal y retronasal-con identificación individual de aromas. Así, se ha desarrollado una hoja de cata dividida en cuatro apartados: evaluación visual, olfativa, gustativa y global. PALABRAS-CLAVE: Aceituna de mesa -DescriptorEntrenamiento panel -Escala sensorial. SUMMARY Sensory assessment of table olive: I. Set up of a panel test and use of standarised scales.A new methodology has been developed for the sensory assessment of table olives. The scales used to determine the color of the brine and the fruit are studied (they are prepared in vials, allowing their presence in situ in every panel session). Moreover, scales to quantify the parameters of firmness, acidity, saltiness and bitterness are described. In this case, the scales are prepared using different food representatives of the intensity grade of each attribute. The study has been developed by a panel test that, after months of training, acts as an analytical instrumet. In addition to the parameters specified above, criteria to determine the aromatic intensity and persistance (nasal and retronasal) of table olives were established, as well as the identification of individual aroma. Taking these points into account, a panel sheet divided into four sections has been developed: visual, scent , taste and general evaluation.
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