Orientador(es)
Resumo(s)
The effect of thermal sterilization processes on the physicochemical parameters and sensory characteristics of
Californian-style black olives, from ‘Hojiblanca’ and ‘Manzanilla Cacereña’ brine solutions, were evaluated. Twoway
ANOVA showed that ‘Hojiblanca’ olives had a lower phenols content and defect intensity and that increasing
the sterilization period resulted in a decrease in total phenols and an increase of the cooked defect. The
impact of thermal sterilization was further evaluated using a potentiometric electronic tongue, which was
capable of discriminating the different sterilization treatments (repeated K-fold cross-validation sensitivity:
89.0 ± 15.0% to 97.0 ± 6.0%). Moreover, multiple regressions allowed the prediction of phenols
(R2≥0.95 ± 0.03) and the intensity of the defect (R2≥0.95 ± 0.04). These results point out the feasibility of
the electronic tongue as an analytical tool for monitoring the effects of thermal sterilization treatments.
Furthermore, the satisfactory results obtained for the brine solutions may foresee a practical non-destructive
method for indirect quality assessment of table olives.
Descrição
Palavras-chave
Electronic tongue Sensory analysis Sterilization treatment Total phenols
Contexto Educativo
Citação
Martín-Vertedor, Daniel; Rodrigues, Nuno; Marx, Ítala M.G.; Veloso, Ana C.A.; Peres, António M.; Pereira, José Alberto (2020). Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue. Food Control. ISSN 0956-7135. 117, p. 1-10