Utilización de glutamato sódico en el envasado de aceitunas verdes aderezadas. Efecto sobre las características químicas y el sabor

Navarro, Luis Rejano; Gómez, Antonio Higinio Sánchez

doi:10.3989/gya.1996.v47.i4.867

Cited by 6 publications

(7 citation statements)

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“…In this study, ethyl acetate (27), ethyl propanoate (28), propyl acetate (29), ethyl hexanoate (33) and ethyl octanoate (40) were the primary esters in period A brines. Ethyl acetate (27), ethyl hexanoate (33), ethyl lactate (38), methyl octanoate (39) and ethyl octanoate (40) dominated the ester pro le of period B brines.…”

Section: Analysis Of Volatile Organic Compounds In Brinesmentioning

confidence: 99%

Volatilome changes in brines along the spontaneous fermentation of Spanish-style cv. Chalkidiki green olives under high and low NaCl conditions

Alvanoudi

Ordoudi

Nakas³

et al. 2023

Preprint

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Table olives are essential components of the Mediterranean diet and their consumption is constantly spreading worldwide. However, as there are special concerns regarding their contribution to salt intake, there is a trend to reformulate traditional products via safe interventions. The present work systematically examines the profile of volatile organic compounds (VOCs) in brines during spontaneous fermentation of Spanish-style cv. Chalkidiki green table olives under high (8% w/v) and 50% lower NaCl content using selected combinations of chloride salts (NaCl, KCl, CaCl2) in pilot-scale for two consecutive periods. VOCs were determined by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. Changes in population of the dominant microbial groups, pH and titratable acidity values were also investigated using appropriate methods. A total of 56 VOCs were identified, including acids, alcohols, carbonyls, esters, and phenols. A volatilomic approach through multivariate data analysis allowed to explore the links between volatile metabolites, microbial groups and fermentation stages under different NaCl conditions. The evolution of propanoic acid and 2-butanol was intriguing for monitoring a fermentation dominated by lactic acid bacteria under low NaCl conditions, while 3-methyl-1-butanol was indicative of yeast prevalence, arising from seasonal variation and/or high NaCl processing. Furthermore, a sharply increased content of acetic acid at a late stage of fermentation was typical in low NaCl brines. The comprehensive results aided to systematically evaluate the volatile variation in high/low NaCl content brines throughout spontaneous fermentation of Spanish-style cv. Chalkidiki olives and could be beneficial for marker-assisted monitoring of the fermentation processes in the future.

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Section: Analysis Of Volatile Organic Compounds In Brinesmentioning

confidence: 99%

Volatilome changes in brines along the spontaneous fermentation of Spanish-style cv. Chalkidiki green olives under high and low NaCl conditions

Alvanoudi

Ordoudi

Nakas³

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

“…Complex biochemical reactions also occur in bruised fruit, mainly as a result of the action of the enzyme polyphenoloxidase (PPO), which leads to the darkening of the damaged tissue by oxidation of phenolic compounds 13,14 . To stop bruising in mechanically harvested fruits, immersion in NaOH diluted and cooled solutions were proposed 4,5 …”

Section: Introductionmentioning

confidence: 99%

“…The high production costs derived from manual harvesting of table olives encouraged, beginning years ago, the search for more profitable growing techniques, such as mechanization, along with post-harvest management. [3][4][5] More recently, towards the end of the 2010s, the first super-high-density orchards (SHD) were being established for table olive production. 6 By now, these orchards are being designed for traditional table olive cultivars, using plant densities of usually around 1500-2000 trees per hectare, irrigated conditions and dimensions that allow mechanical harvesting with over-the-row harvesters.…”

Section: Introductionmentioning

confidence: 99%

“…13,14 To stop bruising in mechanically harvested fruits, immersion in NaOH diluted and cooled solutions were proposed. 4,5 In addition, the current increase in temperature as a consequence of global warming affects the phenological stages and can accelerate the ripening of fruit, causing harvesting to start in periods that are less favorable to quality production. 15,16 In many traditionally olive producing countries, the advance of the ripening period implies an earlier harvesting for table olive, which now occurs at the middle or end of summer, when the temperatures are still high and may reach over 40 °C, as is the case in Southern Spain.…”

Section: Introductionmentioning

confidence: 99%

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Mechanical harvesting at dawn in a super‐high‐density table olive orchard: effect on the quality of fruits

et al. 2023

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BACKGROUND Mechanical harvesting with over‐the‐row harvesters in super‐high‐density (SHD) table olive orchards increases the effectiveness of fruit removal, although bruising can limit the fruit quality. Additionally, an early harvest in periods less favourable to quality production is increasingly frequent as a result of global warming. The present study explores the impact on olive quality of harvesting at dawn when the environmental temperature is low. The study was carried out for 2 years on two cultivars with different tolerance to bruising (‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’), grown in SHD conditions and harvested at two timepoints: dawn and morning. RESULTS Fruit morphology was not modified by the moment of harvest in either of the cultivars. Fruit harvested at dawn produced less CO2 and ethylene and was less damaged externally and internally compared to fruit harvested in the morning. However, environmental conditions throughout development influenced the response because the highest values of bruising (incidence, area and volume of damaged area), total internal damage and the number of tissue ruptures increased in the year with the hottest summer, and the differences between harvest treatments were less evident. CONCLUSION Mechanical harvesting at dawn contributes to reducing the damage in olive fruit. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

et al. 2017

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Utilización de glutamato sódico en el envasado de aceitunas verdes aderezadas. Efecto sobre las características químicas y el sabor

Cited by 6 publications

References 0 publications

Volatilome changes in brines along the spontaneous fermentation of Spanish-style cv. Chalkidiki green olives under high and low NaCl conditions

Volatilome changes in brines along the spontaneous fermentation of Spanish-style cv. Chalkidiki green olives under high and low NaCl conditions

Mechanical harvesting at dawn in a super‐high‐density table olive orchard: effect on the quality of fruits

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

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