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Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue

2019Journal article Open access
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dc.contributor.authorRodrigues, Nuno
dc.contributor.authorMarx, Ítala
dc.contributor.authorDias, L.G.
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-06T14:10:37Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-06T14:10:37Z
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 sensory characteristics and levels of complex phenols with strong antioxidant activity, having a significant agro-economic relevance. During debittering, stoned olives are immersed in water, which is changed each 2 d during 20 d, leading to the reduction of initial bitterness turning them edible olives. So, monitoring the basic taste, total phenols contents and the bitterness index during washing is very important being a time-consuming and expensive task. Thus, the possibility of using an electronic tongue, coupled with chemometrics, for monitoring debittering of stoned green olives (cvs. Cobrançosa and Negrinha de Freixo), was evaluated for the first time. The electronic tongue allowed discriminating the different debittering time-periods (sensitivity ≥ 62%, internal-validation), monitoring the decrease of bitter and pungent intensities and the increase of the sweet intensity (0.793 ≤ R-Pearson ≤ 0.971; RMSE ≤ 1.388), assessing the decrease of the total phenols (R-Pearson≥0.934; RMSE ≤ 19.1 g GAE/kg) and of the bitterness index (R-Pearson ≥ 0.892; RMSE ≤0.864 g Oleuropein/kg). Therefore, the device could be a practical tool to monitor debittering of stoned green olives during washing.
dc.description.sponsorshipThis work was financially supported by Associate Laboratory LSRELCM - UID/EQU/50020/2019, strategic funding UID/BIO/04469/2019 - CEB and BioTecNorte operation (NORTE-01-0145-FEDER- 000004) and strategic project PEst-OE/AGR/UI0690/2014 – CIMO, funded by national funds through FCT/MCTES (PIDDAC). Ítala G. Marx also acknowledges the research grant provided by Project UID/EQU/50020/2013 and POCI-01-0145-FEDER-006984.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationRodrigues, Nuno; Marx, Ítala M.G.; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José A.; Peres, António M. (2019). Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue. LWT. ISSN 0023-6438. 109, p. 327-335en_EN
dc.identifier.doi10.1016/j.lwt.2019.04.024en_EN
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/20283
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectBasic tastesen_EN
dc.subjectBitterness indexen_EN
dc.subjectChemometricsen_EN
dc.subjectDebittering stoned green olivesen_EN
dc.subjectElectronic tongueen_EN
dc.subjectTotal phenolsen_EN
dc.titleMonitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongueen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEQU%2F50020%2F2013/PT
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameRodrigues
person.familyNameMarx
person.familyNameDias
person.familyNamePereira
person.familyNamePeres
person.givenNameNuno
person.givenNameÍtala
person.givenNameLuís G.
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier1676851
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id2717-C420-DEAE
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-7049-2114
person.identifier.orcid0000-0002-1210-4259
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-id55258560600
person.identifier.scopus-author-id57191503603
person.identifier.scopus-author-id23569169900
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.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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