Grasas y Aceites, Vol 58, No 3 (2007)

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


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

M.ª Montserrat González
Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA)., Spain

Teresa Navarro
Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA)., Spain

Gemma Gómez
Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA)., Spain

Rosa Ana Pérez
Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA)., Spain

Cristina de Lorenzo
Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA)., Spain

Abstract


A sensory assessment of different samples of table olives from Campo Real (Madrid) was made by a professional panel. A study of the physico-chemical and rheological properties of the olives was also done. The objective of the study was to correlate sensory and instrumental data (color, pH, firmness…) in order to identify the instrumental parameters that better explain the sensation when eating table olives. A significant inverse correlation is observed between the polyphenol content and the color of olives and brine. The sugar content is directly proportional to the color intensity quantified by the panel. A high correlation between net absorbance and sensory evaluation is observed, showing the efficiency of the scales used in the study. Moreover, the different sensory parameters where correlated among them to evaluate their contribution to the global evaluation of the product.

Keywords


Instrumental analysis; Sensory assessment; Table olive

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