Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives

Martín‐Vertedor, Daniel; Schaide, Thaís; Boselli, Emanuele; Martínez, Margarita Pérez; Arias‐Calderón, Rocío

doi:10.3390/foods10030666

Cited by 8 publications

(6 citation statements)

References 21 publications

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“…During the elaboration, optimal processing conditions preventing microbial spoilage must be applied. Numerous works have been published on olives processed according to the "Spanish style" [7][8][9][10]. When fermented olives are not produced according to the best practices, an outbreak of putrefaction called 'Zapateria' can occur.…”

Section: Introductionmentioning

confidence: 99%

Determination of the Masking Effect of the ‘Zapateria’ Defect in Flavoured Stuffed Olives Using E-Nose

et al. 2022

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Spanish-style table olives are one of the most common processed foods in the Mediterranean countries. Lack of control during fermentation can lead to one of the main defects of the olive, called ‘Zapateria’, caused by the combination of volatile fatty acids reminiscent of rotten leather. In this study, table olives altered with ‘Zapateria’ defect were stuffed with a hydrocolloid flavoured with the aroma ‘Mojo picón’ to improve consumer acceptance. Sensory analysis, determination of volatile compounds and electronic nose (E-nose) were used to evaluate the quality of the olives. The control samples had a high concentration of the defect ‘Zapateria’ and were classified in the second commercial category, while higher ‘Mojo picón’ flavour concentrations resulted in these olives being classified as ‘extra category’ (a masking effect). The main volatile compounds in olives with ‘Zapateria’ defect were cyclohexanecarboxylic acid and pentanoic acid. E-nose allowed discrimination between stuffed olives without added flavouring and olives with ‘Mojo picón’ flavouring at different concentrations. Finally, PLS regression allowed a predictive linear model to be established between E-nose and sensory analysis values. The RP2 values were 0.74 for perceived defect and 0.86 for perceived aroma. The E-nose was successfully applied for the first time to classify Spanish-style table olives with ‘Zapateria’ defect intensity and with the addition of the ‘Mojo picón’ aroma masking the defect.

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Section: Introductionmentioning

confidence: 99%

Determination of the Masking Effect of the ‘Zapateria’ Defect in Flavoured Stuffed Olives Using E-Nose

et al. 2022

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“…Nevertheless, the IOC protocol is not mandatory but only a recommendation. Certain olfactory defects such as zapateria, musty, butyric, rancid, or vinegary sensations should be classified by the sensory panel [ 4 , 5 ]. Zapateria defect is the predominant sensation perceived by the tasters when present in table olives.…”

Section: Introductionmentioning

confidence: 99%

Application of Digital Olfaction for Table Olive Industry

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Fernández

Martín-Tornero

et al. 2022

Sensors

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The International Olive Council (IOC) established that olives must be free of odors, off-flavors, and absent of abnormal ongoing alterations or fermentations. The use of electronic devices could help when classifying defects in a fast, non-destructive, cheap, and environmentally friendly way. For all of that, table olives were evaluated according to IOC regulation in order to classify the defect predominant perceiving (DPP) of the table olives and their intensity. Abnormal fermentation defects of Spanish-style table olives were assessed previously by an IOC-validated tasting panel. ‘Zapateria’, ‘Putrid’, and ‘Butyric’ were the defects found at different concentrations. Different volatile compounds were identified by gas chromatography in altered table olives. The same samples were measured with an electronic nose device (E-nose). E-nose data combined with chemometrics algorithms, such as PCA and PLS-DA, were able to successfully discriminate between healthy and non-healthy table olives, being this last one also separated between the first and second categories. Volatile compounds obtained with gas chromatography could be related to the E-nose measuring and sensory analysis, being capable of matching the different defects with their correspondents’ volatile compounds.

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“…However, the protocol established by the IOC is only a recommendation and is not yet in force. The sensory panel should classify table olives according to olfactory defects, including putrid, zapateria, butyric, musty, rancid, or vinegary sensations [ 4 , 5 ]. These defects perceived by tasters are normally present in table olives, in particular the zapateria defect.…”

Section: Introductionmentioning

confidence: 99%

E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives

et al. 2021

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Current legislation in Spain indicates that table olives must be free of off-odors and off-flavors and without symptoms of ongoing alteration or abnormal fermentations. In this regard, the International Olive Council (IOC) has developed a protocol for the sensory classification of table olives according to the intensity of the predominantly perceived defect (PPD). An electronic nose (e-nose) was used to assess the abnormal fermentation defects of Spanish-style table olives that were previously classified by a tasting panel according to the IOC protocol, namely zapateria, butyric, putrid, and musty or humidity. When olives with different defects were mixed, the putrid defect had the greatest sensory impact on the others, while the butyric defect had the least sensory dominance. A total of 49 volatile compounds were identified by gas chromatography, and each defect was characterized by a specific profile. The e-nose data were analyzed using principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA). The different defects were clearly separated from each other and from the control treatment, independently of PPD intensity. Moreover, the e-nose differentiated control olives from table olives with combined sensory defects despite the dilution effect resulting from the combination. These results demonstrate that e-nose can be used as an olfactory sensor for the organoleptic classification of table olives and can successfully support the tasting panel.

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Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives

Cited by 8 publications

References 21 publications

Determination of the Masking Effect of the ‘Zapateria’ Defect in Flavoured Stuffed Olives Using E-Nose

Determination of the Masking Effect of the ‘Zapateria’ Defect in Flavoured Stuffed Olives Using E-Nose

Application of Digital Olfaction for Table Olive Industry

E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives

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