Sensory assessment of table olives: II. Practical application and correlation with instrumental analysis

Fernández-González, María; Navarro, T.; Gomez, G.; Pérez, Rosa Ana; Lorenzo, Cristina de

doi:10.3989/gya.2007.v58.i3.177

Cited by 3 publications

(2 citation statements)

References 6 publications

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“…Other than volatile compounds, phenolics, which generally give rise to the astringency and bitter taste of many food products, have been studied extensively in table olives. Phenolic content, as affected by cultivar and processing method, can consequently impact the color and taste of table olives (Romero and others 2004; Gonzalez and others 2007).…”

Section: Introductionmentioning

confidence: 99%

Sensory Properties and Consumer Acceptance of Imported and Domestic Sliced Black Ripe Olives

Lee¹,

Kitsawad²,

Sigal³

et al. 2012

Journal of Food Science

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Table olives are healthy and nutritious products with high contents of monounsaturated fatty acids, phenolics, vitamins, minerals, and fiber. Understanding sensory cues affecting consumer preferences would enable the increase of olive consumption. The objectives of this study were to characterize the sensory properties of commercial sliced black ripe olives from different regions, including California, Egypt, Morocco, Portugal, and Spain, and to examine the preferences of California consumers for sliced black ripe olives. Sensory profiles and preferences for 20 sliced olive samples were determined using descriptive analysis with a trained panel and a consumer test with 104 users and likers of table olives. Aroma and flavor characteristics separated the olives according to country of origin, and were the main determinants of consumer preferences for sliced olives, even though the biggest differences among the samples were in appearance and texture. Total of 2 consumer segments were identified with 51 and 53 consumers, respectively, that both liked Californian products, but differed in the olives they disliked. Negative drivers of liking for both segments included alcohol, oak barrel, and artificial fruity/floral characteristics; however, consumers from Cluster 1 were further negatively influenced by rancid, gassy, and bitter characteristics. This study stresses the need for sound and appealing flavor quality for table olives to gain wider acceptance among U.S. consumers.

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Section: Introductionmentioning

confidence: 99%

Sensory Properties and Consumer Acceptance of Imported and Domestic Sliced Black Ripe Olives

Lee¹,

Kitsawad²,

Sigal³

et al. 2012

Journal of Food Science

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show abstract

“…González et al [68] tried to find a correlation between sensory and objective results with the aim to find the best match between parameters. The QDA considered the descriptors acidity, bitterness, color, firmness, saltiness and intensity and persistency of nasal aroma.…”

Section: Treated Green Olives or "Spanish Style"mentioning

confidence: 99%

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Conte

Fadda

Del

et al. 2020

Foods

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Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.

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Fermentation of Green Olives Using Starter Culture and Quantitative Descriptive Analysis

Rosa¹,

Rigo²,

Backes³

et al. 2020

Rev Tecnol

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Este trabalho tem como objetivo avaliar as características sensoriais, utilizando a análise descritiva quantitativa (QDA), de diferentes formulações de azeitonas verdes fermentadas por 120 dias com Lactobacillus plantarum ATCC 8014 ou culturas espontâneas (microbiota indígena). A fermentação foi realizada com solução salina em diferentes concentrações de sal (4 a 12%) e sacarose (0,1 a 0,7%). Foram avaliadas as análises químicas da solução de salmoura (pH, ácido lático e cloretos) e microbiológicas das azeitonas fermentadas. Os atributos organolépticos das azeitonas fermentadas foram avaliados por painel sensorial treinado em relação aos atributos visual, olfativo, cinestésico e paladar. Os resultados mostraram que a equipe treinada conseguia se lembrar e descrever atributos consensuais. Este estudo revelou que a fermentação de azeitonas com cultura espontânea com sacarose a 0,7% e NaCl a 12% apresentou os escores mais altos em termos de aroma, odor, crocância e menores escores no sabor amargo.

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Sensory assessment of table olives: II. Practical application and correlation with instrumental analysis

Cited by 3 publications

References 6 publications

Sensory Properties and Consumer Acceptance of Imported and Domestic Sliced Black Ripe Olives

Sensory Properties and Consumer Acceptance of Imported and Domestic Sliced Black Ripe Olives

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Fermentation of Green Olives Using Starter Culture and Quantitative Descriptive Analysis

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