Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives

Sánchez‐Rodríguez, Lucía; Cano‐Lamadrid, Marina; Sendra, Esther; Hernández, Francisca

doi:10.3390/foods8100470

Cited by 17 publications

(13 citation statements)

References 22 publications

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“…As previously described by Lipan et al (2019) [19] and Carbonell-Barrachina et al (2015) [31], the purchase choice of international consumers was based on sweetness, almond ID, pistachio ID, and crispiness. These findings together with those that consumers were willing to pay more for hydroSOStainable almonds [19], pistachios [20], and table olives [62], and the functional properties of the bioactive compounds described here encourage the almond farming sector to bet on deficit irrigation strategy to reduce irrigation water and simultaneously increase the functional and sensorial quality of almonds.…”

Section: Descriptive Sensory Analysismentioning

confidence: 52%

Long-Term Correlation between Water Deficit and Quality Markers in HydroSOStainable Almonds

Lipán

Cano‐Lamadrid

Hernández³

et al. 2020

Agronomy

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Global warming enhances the rainfall and temperature irregularity, producing a collapse in water resources and generating an urgent need for hydro-sustainable thinking in agriculture. The aim of this study was to evaluate the correlation between the water stress of almond trees and quality parameters of fruits, after 3 years of experiments, with the objective of establishing quality markers necessary in the certification process of hydroSOStainable almonds. The results showed positive correlations among the stress integral (SI) and dry weight, color coordinates (L*, a* and b*), minerals (K, Fe, and Zn), organic acids (citric acid), sugars (sucrose, fructose, and total sugars), antioxidant activity, and fatty acids [linoleic acid, polyunsaturated (PUFA)/monounsaturated (MUFA) ratio, PUFA and SFA, among others]. As well as negative correlations of SI with water activity, weight (almond, kernel, and shell), kernel size, minerals (Ca and Mg), fatty acids (oleic acid, oleic/linoleic ratio, MUFA, and PUFA/SFA ratio), and sensory attributes (size, bitterness, astringency, benzaldehyde, and woody). Finally, this research helped to prove key quality parameters that can be used as makers of hydroSOStainable almonds. In addition, it was demonstrated that controlling water stress in almond trees by using deficit irrigation strategies can lead to appropriate yields, improve the product quality, and consequently, lead to a final added value.

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Section: Descriptive Sensory Analysismentioning

confidence: 52%

Long-Term Correlation between Water Deficit and Quality Markers in HydroSOStainable Almonds

Lipán

Cano‐Lamadrid

Hernández³

et al. 2020

Agronomy

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“…A relevant effect on the sensory profile was found for the previously cited variables. Sánchez-Rodríguez et al [76] recently studied the effect of cultivation under regular deficit irrigation (RDI) on sensory quality of fermented Manzanilla table olives. RDI was applied as moderate to severe grade and compared to fully irrigated control trees.…”

Section: Treated Green Olives or "Spanish Style"mentioning

confidence: 99%

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Conte

Fadda

Del

et al. 2020

Foods

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Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.

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“…It was conducted by a group of 30 consumer panellists (15 men and 15 women at the age of 20-65). Coded samples were provided to the panellists for the evaluation at 20 • C in uniform 50-mL plastic containers [18].…”

Section: Sensory Attributesmentioning

confidence: 99%

The Effect of the Addition of Fruit Powders on the Quality of Snacks with Jerusalem Artichoke during Storage

Kita

Nowak

Michalska-Ciechanowska

2020

Applied Sciences

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The aim of the study was to evaluate the physical, chemical and sensory properties of novel snacks gained from pellets composed of Jerusalem artichoke flour with the addition of cranberry, chokeberry and blackcurrant juice powders (after extrusion) fried or microwaved during 5-week storage. In ready-to-eat snacks stored in climatic chamber, the moisture content, texture, colour, total polyphenols content and antioxidant capacity, while in fat fraction of fried snacks—peroxide and acid values were examined. Overall sensory attributes were monitored as well. It was indicated that an addition of fruit powders increased the content of total polyphenols (on average by 40%) and improved the antioxidant capacity of snacks obtained. The products with fruit powders exhibited more attractive colour, while their texture was harder (when cranberry and chokeberry powders were added) in comparison with the control sample. Snacks with fruit powders addition showed better storage stability, what was especially important in the case of fried snacks where oxidative deterioration is most significant. The best effect was observed when chokeberry or black currant powders were used as additives. Replacing frying by microwaving as expansion method allowed to obtain snacks with acceptable sensory attributes and good quality during storage.

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Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives

Cited by 17 publications

References 22 publications

Long-Term Correlation between Water Deficit and Quality Markers in HydroSOStainable Almonds

Long-Term Correlation between Water Deficit and Quality Markers in HydroSOStainable Almonds

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

The Effect of the Addition of Fruit Powders on the Quality of Snacks with Jerusalem Artichoke during Storage

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