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Foods

Title:		"Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives"
Author(s):		Sanchez-Rodriguez L; Cano-Lamadrid M; Carbonell-Barrachina AA; Sendra E; Hernandez F;
Address:		"Departamento Tecnologia Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernandez de Elche, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain. lucia.sanchez@goumh.umh.es. Departamento Tecnologia Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernandez de Elche, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain. marina.cano.umh@gmail.com. Departamento Tecnologia Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernandez de Elche, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain. angel.carbonell@umh.es. Departamento Tecnologia Agroalimentaria, Grupo Industrializacion de Productos de Origen Animal, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernandez de Elche, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain. Esther.sendra@umh.es. Departamento de Produccion Vegetal y Microbiologia, Grupo Produccion Vegetal, Escuela Politecnica Superior de Orihuela, Universidad Miguel Hernandez de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain. francisca.hernandez@umh.es"
Journal Title:		Foods
Year:		2019
Volume:		20191010
Issue:		10
Page Number:		-
DOI:		10.3390/foods8100470
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"HydroSOStainable table olives (cultivar Manzanilla) are produced from olive trees grown under regulated deficit irrigation (RDI) strategies. Olives produced by RDI are known to have a higher content of some bioactive compounds (e.g. polyphenols), but no information about consumer acceptance (or liking) have been reported so far. In this study, the volatile composition, the sensory profile and the consumer opinion and willingness to pay (at three locations) for HydroSOStainable table olives produced from three RDI treatments and a control were studied. Volatile composition was affected by RDI, by increasing alcohols, ketones and phenolic compounds in some treatments, while others led to a decrease in esters and the content of organic acids. Descriptive sensory analysis (10 panelists) showed an increase of green-olive flavor with a decrease of bitterness in the HydroSOStainable samples. Consumers (study done with 100 consumers in 2-rural and 1-urban locations; n(total) = 300), after being informed about the HydroSOStainable concept, preferred HydroSOStainable table olives to the conventional samples and were willing to pay a higher price for them (52% 1.35-1.75 euro and 32% 1.75-2.50 euro as compared to the regular price of 1.25 euro for a 200 g bag). Finally, green-olive flavor, hardness, crunchiness, bitterness, sweetness and saltiness were defined as the attributes driving consumer acceptance of HydroSOStainable table olives"
Keywords:		bitterness consumer willingness to pay descriptive sensory analysis green-olive flavor pit hardening regulated deficit irrigation 'Manzanilla' cultivar;
Notes:		"PubMed-not-MEDLINESanchez-Rodriguez, Lucia Cano-Lamadrid, Marina Carbonell-Barrachina, Angel A Sendra, Esther Hernandez, Francisca eng Switzerland 2019/10/30 Foods. 2019 Oct 10; 8(10):470. doi: 10.3390/foods8100470"