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Sensory profile of green Spanish-style table olives according to cultivar and origin

AuthorsLópez-López, Antonio ; Sánchez Gómez, Antonio Higinio ; Montaño, Alfredo ; Cortés Delgado, Amparo ; Garrido Fernández, A.
KeywordsGreen table olives
Sensory descriptors
Sensory profile
Panel performance
Product characterisation
Issue DateJun-2018
CitationFood Research International 108: 347-356 (2018)
AbstractThis work studies the influence of cultivar and farming area on the sensory profile of green Spanish-style table olives, using Quantitative Descriptive Analysis. The lexicon developed was subsequently applied to samples of Gordal (G), Manzanilla (M), and Hojiblanca (H) from different origins: Arahal (A), Utrera (U), Alameda (Al), Estepa (E), Casariche (C), Alcalá de Guadaira (AG), Posadas (P), and Almendralejo (Am). The analysis of the data by ANOVA, considering the effect of the sample as fixed and those of the panelists and the sessions as random, showed good repeatability (no significant effect of the session). Bitter, salty, astringent, acid, alcohol and lupin descriptors had significant discriminating power. The samples were characterised by the following sensory attributes: HC, pungent and winery/wine; MP, salty and lupin; GA, acid and lactic acid; HAl, astringent and acetic/vinegar; and MAm, bitter and musty. The multivariate analysis combined with bootstrapping techniques offered a multidimensional view of repeatability, relationships among descriptors, and characterisation and segregation of products. The results then pointed to sensible differences among the sensory profiles of the samples due to cultivar and origin.
Description33 Páginas; 7 Figuras; 3 Tablas
Publisher version (URL)http://dx.doi.org/10.1016/j.foodres.2018.03.025
Appears in Collections:(IG) Artículos
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