| Title: | Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors |
| Author(s): | Cascos G; Barea-Ramos JD; Montero-Fernandez I; Ruiz-Canales A; Lozano J; Martin-Vertedor D; |
| Address: | "Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Suarez s/n, 06007 Badajoz, Spain. Department of Chemical Engineering and Physical Chemistry, Area of Chemical Engineering, Faculty of Sciences, University of Extremadura, Avda. de Elvas, s/n, 06006 Badajoz, Spain. Engineering Department, Miguel Hernandez University of Elche, Politechnic High School of Orihuela, 03312 Elche, Spain. Industrial Engineering School, University of Extremadura, 06006 Badajoz, Spain" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Californian-style black olives can undergo different chemical changes during the sterilization process that can affect their sensory and phenol characteristics. Thus, these olives were stuffed with flavoured hydrocolloids and submitted to different thermal sterilization treatments to assess sensory categories. The triangular test indicated that the panellists were able to discriminate between samples from different categories according to their aromas with more than 85% success. The results indicated that the negative aroma detected by tasters was related to burn defects. The highest level of defects was found in standard olives, while the lowest was identified in the extra category. Furthermore, olives submitted to the lowest thermal sterilization treatment (extra) presented significantly higher phenol profile content, such as for hydroxytyrosol, tyrosol, oleuropein and procyanidin B1. The electronic nose (E-nose) discriminated between samples from different categories according to the specific aroma (PC1 = 82.1% and PC2 = 15.1%). The PLS-DA classified the samples with 90.9% accuracy. Furthermore, the volatile organic compounds responsible for this discrimination were creosol, copaene, benzaldehyde and diallyl disulphide. Finally, the models established by the PLS analysis indicated that the E-nose could predict olives according to their aroma and total phenol profile (RCV2 values were 0.89 and 0.92, respectively). Thus, this device could be used at the industrial level to discriminate between olives with different sensory aromas to determine those with the highest quality" |
| Keywords: | E-nose burn defect phenols sensory analysis sterilization treatment stuffed olives; |
| Notes: | "PubMed-not-MEDLINECascos, Gema Barea-Ramos, Juan Diego Montero-Fernandez, Ismael Ruiz-Canales, Antonio Lozano, Jesus Martin-Vertedor, Daniel eng GR211121/Government of Extremadura/ Switzerland 2023/04/14 Foods. 2023 Mar 24; 12(7):1377. doi: 10.3390/foods12071377" |
