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Monitoring physicochemical and sensory attributes during debittering of stoned green olives

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dc.contributor.authorMarx, Ítala
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorCasal, Susana
dc.contributor.authorPeres, António M.
dc.date.accessioned2019-10-29T18:00:46Z
dc.date.available2019-10-29T18:00:46Z
dc.date.issued2019
dc.description.abstractStoned green olives are traditional table olives produced in the Northeast of Portugal. They are highly appreciated due to their organoleptic characteristics and levels of complex phenols endowed with strong antioxidant activity, having a significant agro-economic relevance. During the natural debittering process, stoned olives are immersed in water, which is changed (each 1-2 days), leading to a reduction of the initial bitterness and increase of sweetness, turning these green olive edible [1]. Monitoring total phenols contents, the bitterness index as well as the basic sensorial attributes through this washing stage is very important. In this work, the debittering process of 110 samples of stoned green olives (cvs. Cobrançosa and Negrinha de Freixo), was monitoring during 20 days. After each debittering-washing time-period (water changed each 2-days) bitter, pungent and sweet intensities sensations were assessed by trained panelists. Furthermore, the bitterness index and total phenols contents were also evaluated spectrophotometrically. Figure 1 shows the trends observed for the sensory attributes and chemical parameters along the debittering-washing process. From the boxplots (Figure 1), it is clear that bitterness index and total phenols contents significantly decreased with the time, which could be directly related to the observed decrease of the bitter taste intensity (for both olive cultivars) while the decrease of the pungent sensation could be related with the decrease of the total phenols contents, mainly influenced by the increase of the sweet sensation. Furthermore, as can be inferred, the initial bitterness and pungency intensities of cv. Cobrançosa olives were higher than those from cv. Negrinha de Freixo. Nevertheless, after 16-20 days of debittering-washing steps, the bitter and pungent intensities perceived by the trained panelists, for both olive cultivars, were of the same order of magnitude, showing that the debittering procedure adopted was successful and technologically consistent.pt_PT
dc.description.sponsorshipThis research was financially supported by Associate Laboratory LSRE-LCM - UID/EQU/50020/2019 - funded by national funds through FCT/MCTES (PIDDAC) and by Project UID/BIO/04469/2013 –CEB, and strategic project PEst-OE/AGR/UI0690/2014–CIMO all funded by European Regional Development Fund (ERDF) through COMPETE2020–Programa Operacional Competitividade e Internacionalização (POCI)–and by national funds through FCT–Fundação para a Ciência e a Tecnologia. Ítala M.G. Marx acknowledges Fundação para a Ciência e a Tecnologia (FCT) through FCT PhD reference: (SFRH/BD/137283/2018).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMarx, Ítala; Rodrigues, Nuno; Veloso, Ana C.A.; Pereira, J.A.; Casal, Susana; Peres, António M. (2019). Monitoring physicochemical and sensory attributes during debittering of stoned green olives. In XX EuroFoodChem Congress. Porto. ISBN 978-989-8124-26-5pt_PT
dc.identifier.isbn978-989-8124-26-5
dc.identifier.urihttp://hdl.handle.net/10198/19716
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationLaboratory of Separation and Reaction Engineering
dc.relationImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectStoned green olivespt_PT
dc.subjectTechnological processpt_PT
dc.subjectSensory analysispt_PT
dc.titleMonitoring physicochemical and sensory attributes during debittering of stoned green olivespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleLaboratory of Separation and Reaction Engineering
oaire.awardTitleImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FEQU%2F50020%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIO%2F04469%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137283%2F2018/PT
oaire.citation.conferencePlaceXX Euro Food Chem - Porto, Portugalpt_PT
oaire.citation.titleEuro Food Chempt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream5876
oaire.fundingStreamPOR_NORTE
person.familyNameMarx
person.familyNameRodrigues
person.familyNamePereira
person.familyNamePeres
person.givenNameÍtala
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier1676851
person.identifier107333
person.identifier.ciencia-id2717-C420-DEAE
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-7049-2114
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridGLV-5485-2022
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id57191503603
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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