Sensory Assessment by Consumers of Traditional and Potentially Probiotic Green Spanish-Style Table Olives

Frontiers in Nutrition
Antonio López-LópezAntonio Garrido-Fernández

Abstract

This work presents the sensory characterization by consumers of traditionally and potentially probiotic green Spanish-style table olives. To this aim, green Manzanilla olives from the same lot were debittered, washed, and brined in the same way; then, one sub-lot was allowed fermenting spontaneously while another one was inoculated with a putative probiotic bacterium (Lactobacillus pentosus TOMC-LAB2). After fermentation, the olives from both sub-lots were packed with fresh brine to reach 5.5 g/100 mL NaCl and 0.6 g lactic acid/100 mL in the equilibrium. The stabilized olives were then subjected to sensory evaluation by 200 consumers, and the results were analyzed by ANOVA and multivariate statistical techniques. In a first approach, consumers perceived the spontaneously fermented olives as similar to the potentially probiotic product. However, a biplot based on Canonical Variate Analysis (CVA) showed differences between them in the Salty and Overall score. When data from the consumer test were assessed by PLS analysis, regardless of the fermentation system, Overall score, and Buying predisposition were significantly driven by Appearance, Odor, Salty (negatively), Hardness, and Crispness.

References

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Citations

Feb 16, 2020·Foods·Giorgia PerpetuiniAldo Corsetti
Jul 28, 2020·Foods·M Francisca Portilha-CunhaF Xavier Malcata
Dec 24, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Oluwatofunmi E OdutayoIsrael S Afolabi

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Methods Mentioned

BETA
PCR
PCA

Software Mentioned

XLSTAT
Biplot GUI
R
BioNumerics
PLS

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