Sensory assessment of table olives: II. Practical application and correlation with instrumental analysis
DOI:
https://doi.org/10.3989/gya.2007.v58.i3.177Keywords:
Instrumental analysis, Sensory assessment, Table oliveAbstract
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.
Downloads
References
Amiot MJ, Fleuriet A, Macheix JJ. 1986. Importance and evolution of phenolic compounds in olive during growth and maduration. J. Agric. Food Chem. 34, 823-826. doi:10.1021/jf00071a014
Bourne MC. 1978. Texture profile analysis. Food Technology. 32, 62-66
De Lorenzo C, Vergara G, Iglesias G, Valiente C, González M, Lázaro E. 2000. La aceituna de Campo Real, Ed. Consejería de Medio Ambiente, Madrid.
Durán MC, García P, Brenes M, Garrido, A. 1994. Lactobacillus plantarum in aerobic, directly brined olives. Journal Food Sci. 59 (6), 1197-1201 doi:10.1111/j.1365-2621.1994.tb14675.x
Garrido Fernández A, Fernández Díez MJ, Adams, MR (1997). Table olives. Production and processing. Chapman and Hall (Ed.) London
González M, Navarro T, Gómez G, Pérez RA, de Lorenzo, C. 2007. Análisis Sensorial de Aceituna de Mesa: (I) Configuración de un grupo de cata y obtención de escalas normalizadas.
IOOC. 1990. Technical Handbook: Table olive processing. IOOC, Madrid.
Marsilio V. 2002. Análisis sensorial de las aceitunas de mesa. Olivae 90, 32-41
Montaño Asquerino A, Sánchez Gómez AH, Rejano Navarro L. 1988. Método para la determinación del color en salmueras de aceitunas verdes de mesa. Alimentaria Junio, 79-83
Poste LM, Butler G, Mackie D, Agar VE, Thompson BK, Clipef RL, McKay RM. 1993. Correlations of sensory and instrumental meat tenderness as affected by sampling techniques. Food Quality Pref. 4, 203-214
Sánchez Gómez AH, Rejano Navarro L, Montaño Asquerino A. 1985. Determinaciones del color en las aceitunas verdes aderezadas de la variedad Manzanilla. Grasas y Aceites 36, 258-261
Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphoyungstic acid reagents. Am J. Enol. Vitic. 16, 144-458.
Somogyi M. 1952. Notes on sugar determination. Journal Biol Chem. 195, 19-23.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2007 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
