Abstract
Current legislation in Spain indicates that table olives must be free of off-odors and off-flavors and without symptoms of ongoing alteration or abnormal fermentations. In this regard, the International Olive Council (IOC) has developed a protocol for the sensory classification of table olives according to the intensity of the predominantly perceived defect (PPD). An electronic nose (e-nose) was used to assess the abnormal fermentation defects of Spanish-style table olives that were previously classified by a tasting panel according to the IOC protocol, namely zapateria, butyric, putrid, and musty or humidity. When olives with different defects were mixed, the putrid defect had the greatest sensory impact on the others, while the butyric defect had the least sensory dominance. A total of 49 volatile compounds were identified by gas chromatography, and each defect was characterized by a specific profile. The e-nose data were analyzed using principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA). The different defects were clearly separated from each other and from the control treatment, independently of PPD intensity. Moreover, the e-nose differentiated control olives from table olives with combined sensory defects despite the dilution effect resulting from the combination. These results demonstrate that e-nose can be used as an olfactory sensor for the organoleptic classification of table olives and can successfully support the tasting panel.
Highlights
Spain is the largest producer of table olives in the world, representing a market that generates annual trade valued at 1.7 billion euros worldwide
The selected Spanish-style table olives were sensorially evaluated by a tasting panel in order to classify them according to the predominantly perceived defect (PPD)
The e-nose proved to be a useful tool for recognizing olfactory sensations derived from abnormal fermentations occurring in table olives, such as zapateria, butyric, putrid, and musty defects
Summary
Spain is the largest producer of table olives in the world, representing a market that generates annual trade valued at 1.7 billion euros worldwide. Olives produced in Spain are present in almost all countries. The export of table olives to other countries, such as Morocco, Egypt, Greece, Turkey, Argentina, Peru, and Portugal, has increased in recent years [1]. The “Spanish style” is the most common process. A number of critical points during the elaboration process can facilitate abnormal fermentation, thereby leading to defective olives. These alterations are among the main causes of economic loss for producers
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