OleaChain: Skills for sustainability and innovation in the value chain of traditional olive groves in the Northern Interior of Portugal (NORTE-06-3559-FSE-000188)

Publicações

The role of polyphenols sensorial attributes in olive oil preferences: Do consumers like the healthy bitterness?

Publication . Meireles, Manuela; Mendes, João; Pereira, Ana I.; Pereira, José Alberto; Rodrigues, Nuno; Almeida-de-Souza, Juliana; Ferro-Lebres, Vera

Phenolic compounds are partly responsible for the healthy properties of extra virgin olive oil (EVOO), which is a central component of the healthy Mediterranean diet. The hypothesis presented in this study is that olive oils with different phenolic contents have different levels of acceptance by participants and are influenced by cultural traits and intrinsic sensorial attributes. A selection of three regional olive oils was characterized by their total phenolic composition, and evaluated by consumer participants on global acceptance and acceptance of their intrinsic sensorial attributes. The high-polyphenol EVOO had the lowest global acceptance by participants, and this low rating seemed to be more pronounced in women. While acceptance of high-polyphenol EVOO was more correlated with pleasantness to fruity, the favorite olive oil – with moderate amount of phenols - reveals a strong correlation between global acceptance and liking of the sweetness. These findings suggest that when confronted with choosing olive oil based solely on sensorial attributes high-polyphenol olive oils may be at disadvantage. Future studies should explore how to increase valorization of these olive oils by consumers, and how to optimize marketing by producers and dietitians to achieve a common goal of promoting the consumption of high quality and healthier olive oils.

2026Artigo científico

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A Review of the Microbial Dynamics of Natural and Traditional Fermentations of Table Olive

Publication . Martins, Fátima; Rodrigues, Nuno; Ramalhosa, Elsa

The traditional fermentation of table olives is a complex and dynamic, process, carried out by a consortium of microorganisms that interact with each other and contribute to the uniqueness and attractiveness of the final product. Fermentation is conducted by yeasts and lactic acid bacteria (LAB) that coexist in olive fruits. The succession of one microbial population to the detriment of others depends on internal and external factors that affect the process, e.g., the maturation degree of fruits, cultivar, endophytic, or epiphytic state of microorganisms, pH, water activity, temperature, and salt concentration. Thus, studying microbiota evolution and their identification in natural table olive fermentations is paramount. This review aims to provide an overview of the knowledge on the natural fermentation of table olives, namely regarding microbial dynamics, as to report the main species involved in the fermentation process, highlight the influence of the olive oil ecosystem on the origin of the microbiota and consequently on the obtaining of the final product. The results report a total of 97 yeast species and 45 LAB species described in olives and brine over the last few decades.

2025Artigo científico

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Entidade financiadora

FCT

Programa de financiamento

NORTE 2020 - Programa Operacional Regional do Norte

Número da atribuição

NORTE-06-3559-FSE-000188