Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives

Food Chemistry
A de CastroA Montaño

Abstract

The effects of the main steps of Spanish-style processing (alkaline treatment and fermentation) on the volatile composition of cv. Manzanilla green olives were studied. Both spontaneous and controlled fermentations were considered. In the latter case, a Lactobacillus pentosus strain from green olive fermentation brine was used as starter culture. The volatile profile was determined by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Most of the volatile compounds detected in fresh olives decreased or were undetected after alkaline treatment, while several compounds (mostly acetic acid, 2-methylbutanoic acid, and ethanol) were formed as a result of this treatment. Over 50 new volatile components, mostly esters and phenols, appeared as a result of fermentation. The most outstanding finding was a considerable increase in 4-ethyl phenol (almost 100-fold increase) in inoculated olives compared to the uninoculated product. However, a sensory panel did not find significant differences in odor perception.

Citations

Apr 11, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jookyeong LeeEui-Cheol Shin
Nov 6, 2018·Metabolites·Antonio de CastroAlfredo Montaño
Feb 16, 2020·Foods·Giorgia PerpetuiniAldo Corsetti
Sep 27, 2019·Food Research International·Antonio López-LópezAlfredo Montaño
Jun 3, 2021·Foods·Theano MikrouAthanasios Mallouchos
Nov 23, 2021·Frontiers in Microbiology·Chafiaa SabEduardo Medina

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