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

Authors

  • M.ª Montserrat González Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA).
  • Teresa Navarro Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA).
  • Gemma Gómez Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA).
  • Rosa Ana Pérez Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA).
  • Cristina de Lorenzo Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA).

DOI:

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

Keywords:

Instrumental analysis, Sensory assessment, Table olive

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.

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References

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Published

2007-09-30

How to Cite

1.
González MM, Navarro T, Gómez G, Pérez RA, de Lorenzo C. Sensory assessment of table olives: II. Practical application and correlation with instrumental analysis. Grasas aceites [Internet]. 2007Sep.30 [cited 2024May22];58(3):231-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/177

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Section

Research

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