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Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue

2020Journal article Open access
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dc.contributor.authorMartín-Vertedor, Daniel
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorMarx, Ítala
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPeres, António M.
dc.contributor.authorPereira, J.A.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:24Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:24Z
dc.date.issued2020
dc.description.abstractThe 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.
dc.description.sponsorshipDaniel Martín-Vertedor thanks the mobility grant of the Consejería de Educación y Empleo of the Junta de Extremadura to work with a scholarship at the Polytechnic Institute of Bragança for 4 months (Resolución de 18 de julio de 2019, DOE de 25 de julio de 2019, nº 143) (Expedient number A28). Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract. The authors are also grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER, under Programme PT2020, for the financial support of CIMO (UID/AGR/00690/2019) and of CEB (UID/BIO/04469/2019) and to BioTecNorte operation (NORTE-01-0145-FEDER-000004).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationMartín-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. 1-10en_EN
dc.identifier.doi10.1016/j.foodcont.2020.107369en_EN
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10198/20616
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationA28
dc.subjectElectronic tongueen_EN
dc.subjectSensory analysisen_EN
dc.subjectSterilization treatmenten_EN
dc.subjectTotal phenolsen_EN
dc.titleImpact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongueen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameRodrigues
person.familyNameMarx
person.familyNamePeres
person.familyNamePereira
person.givenNameNuno
person.givenNameÍtala
person.givenNameAntónio M.
person.givenNameJosé Alberto
person.identifier1676851
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id2717-C420-DEAE
person.identifier.ciencia-idCF16-5443-F420
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-7049-2114
person.identifier.orcid0000-0001-6595-9165
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridGLV-5485-2022
person.identifier.ridI-8470-2012
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57191503603
person.identifier.scopus-author-id7102331969
person.identifier.scopus-author-id57204366348
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublicationea543e4e-b9e9-45f1-afac-dda52dbf0ab8
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relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication.latestForDiscovery7932162e-a2da-4913-b00d-17babbe51857

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