Abstract
Alorena olives are unique to and typical of the Guadalhorce region (Malaga, Spain). They possess some specific characteristics which make them an excellent product that is differentiated from the other olive varieties. The sensory profile technique was used to study the sensory attributes which best characterize the three processing styles of Alorena table-olives. The characteristic descriptors are identified according to the round-table method and multivariate analysis. Sensory profile data obtained were analyzed using a mix of Nested Design ANOVA and Factorial ANOVA and by a canonical analysis. The effect of the factor processing style was significant only for three descriptors: fruit odor, bitter taste and firmness (p < 0.05) whereas the effect of the samples nested in each processing style was significant for all the attributes (p < 0.001). Duncan’s post hoc test and the canonical analysis showed that all samples were different within each processing style.
Highlights
Aloreña table-olives are seasoned cracked olives of the Aloreña variety that conserve their stone intact and are attached to the stalk
The aim of this study was to establish the sensory profiles of the three processing styles of Aloreña table-olives in order to obtain a certified product (PDO Aloreña olives from Malaga)
A series of samples of Aloreña olives that display the most important specific characteristics was tasted in order to obtain the characteristic sensory profiles
Summary
Aloreña table-olives are seasoned cracked olives of the Aloreña variety that conserve their stone intact and are attached to the stalk Their external color is usually green, greenish-yellow or light brown, depending on their degree of fermentation. They have a crunchy texture and a bitter taste, making them especially distinctive from the seasoned olives prepared from other varieties. Aloreña olives are unique to and typical of the Guadalhorce region (Málaga, Spain) This area includes a total of 19 municipalities spread between the Sierra de las Nieves and the Guadalhorce Valley. This valley, surrounded by a group of mountains in the north and slightly influenced by the sea, has unique climatic characteristics which have promoted this variety’s quality
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