Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation

Cano‐Lamadrid, Marina; Hernández, Francisca; Corell, M.; Burló, Francisco; Legua, Pilar; Moriana, A.; Carbonell-Barrachina, Ángel A.

doi:10.1002/jsfa.7744

Cited by 44 publications

(67 citation statements)

References 34 publications

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“…From the statistical point of view, bagging induced a significant overall tendency for peel and arils to turn more yellow (Tables and ), which supports the idea that bagging affected fruit growth and ripening. However, it is important to consider that chromatic changes observed in peel and arils were of limited real significance because changes of less than two units do not cause perceptible visual differences …”

Section: Discussionmentioning

confidence: 99%

Effect of preharvest fruit bagging on fruit quality characteristics and incidence of fruit physiopathies in fully irrigated and water stressed pomegranate trees

et al. 2018

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Section: Discussionmentioning

confidence: 99%

Effect of preharvest fruit bagging on fruit quality characteristics and incidence of fruit physiopathies in fully irrigated and water stressed pomegranate trees

et al. 2018

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“…Furthermore, a repeated K-fold-CV procedure was also applied for comparison purposes with the LOO-CV technique results, to ensure that there were no overfitting issues, since satisfactory results were obtained in both cross-validation techniques. It should be remarked that although the number of different independent samples studied is similar to those usually used in the literature regarding table olive analysis (Casale et al 2010;Cano-Lamadrid et al 2017;Cortés-Delgado et al 2016;Galán-Soldevilla et al 2013;Lanza and Amoruso 2016;Marx et al 2017a, b;Panagou et al 2008;Ramírez et al 2016;Sousa et al 2011), it does not allow the establishment of a representative external dataset, which justifies use of this cross-validation variant.…”

Section: Discussionmentioning

confidence: 99%

Assessment of Table Olives’ Organoleptic Defect Intensities Based on the Potentiometric Fingerprint Recorded by an Electronic Tongue

Marx

Rodrigues

Dias

et al. 2017

Food Bioprocess Technol

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Table olives are prone to the appearance of sensory defects that decrease their quality and in some cases result in olives unsuitable for consumption. The evaluation of the type and intensity of the sensory negative attributes of table olives is recommended by the International Olive Council, although not being legally required for commercialization. However, the accomplishment of this task requires the training and implementation of sensory panels according to strict directives, turning out in a time-consuming and expensive procedure that involves a degree of subjectivity. In this work, an electronic tongue is proposed as a taste sensor device for evaluating the intensity of sensory defects of table olives. The potentiometric signal profiles gathered allowed establishing multiple linear regression models, based on the most informative subsets of signals (from 24 to 29 recorded during the analysis of olive aqueous pastes and brine solutions) selected using a simulated annealing meta-heuristic algorithm. The models enabled the prediction of the median intensities (R 2 ≥ 0.942 and RMSE ≤ 0.356, for leave-one-out or repeated K-fold cross-validation procedures) of butyric, musty, putrid, winey-vinegary, and zapateria negative sensations being, in general, the predicted intensities within the range of intensities perceived by the sensory panel. Indeed, based on the predicted mean intensities of the sensory defects, the electroche micalchemometric approach developed could correctly classify 86.4% of the table olive samples according to their trade category based on a sensory panel evaluation and following the International Olive Council regulations (i.e., extra, 1st choice, 2nd choice, and olives that may not be sold as table olives). So, the satisfactory overall predictions achieved demonstrate that the electronic tongue could be a complementary tool for assessing table olive defects, reducing the effort of trained panelists and minimizing the risk of subjective evaluations.

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“…Nowadays, regulated deficit irrigation (RDI) is a watering technique that is widely studied due to an increasing water scarcity. Many studies have concluded that different RDI treatments can affect some table olives characteristics, such as phenolic composition, antioxidant activity, fatty acids composition, volatile compounds, phytoprostanes, etc …”

Section: Introductionmentioning

confidence: 99%

Effect of Spanish‐style processing on the quality attributes of HydroSOStainable green olives

et al. 2018

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Background Three treatments of regulated deficit irrigation (RDI) were assayed on olive trees for table olive production. RDI provides hydroSOStainable crops. The effect of RDI treatments on the quality of raw and table olives was determined based on their: weight, pit weight, fruit/pit ratio, size, texture, colour, mineral content, antioxidant activity, total phenol content and organic acid and sugar profile. Results HydroSOStainable olives showed the most attractive shape and colour: highest fruit weight, roundest fruit, hardest texture and a lightest and greenest colour than control olives. Minerals, antioxidants, phenols and organic acids and sugars of hydroSOStainable olives were similar to control olives. After processing to table olives, calcium, potassium, antioxidants and phenols contents decreased, whereas sugars and organic acids profiles changed in both types of olives. Conclusions HydroSOStainable table olives offer environmental and quality advantages over control olives given the reduced use of fresh water and favourable morphological traits, which are more attractive for consumers. © 2018 Society of Chemical Industry

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Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation

Cited by 44 publications

References 34 publications

Effect of preharvest fruit bagging on fruit quality characteristics and incidence of fruit physiopathies in fully irrigated and water stressed pomegranate trees

Effect of preharvest fruit bagging on fruit quality characteristics and incidence of fruit physiopathies in fully irrigated and water stressed pomegranate trees

Assessment of Table Olives’ Organoleptic Defect Intensities Based on the Potentiometric Fingerprint Recorded by an Electronic Tongue

Effect of Spanish‐style processing on the quality attributes of HydroSOStainable green olives

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