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E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives

Current legislation in Spain indicates that table olives must be free of off-odors and off-flavors and without symptoms of ongoing alteration or abnormal fermentations. In this regard, the International Olive Council (IOC) has developed a protocol for the sensory classification of table olives accor...

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Autores principales: Sánchez, Ramiro, Martín-Tornero, Elísabet, Lozano, Jesús, Boselli, Emanuele, Arroyo, Patricia, Meléndez, Félix, Martín-Vertedor, Daniel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8434181/
https://www.ncbi.nlm.nih.gov/pubmed/34500786
http://dx.doi.org/10.3390/molecules26175353
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author Sánchez, Ramiro
Martín-Tornero, Elísabet
Lozano, Jesús
Boselli, Emanuele
Arroyo, Patricia
Meléndez, Félix
Martín-Vertedor, Daniel
author_facet Sánchez, Ramiro
Martín-Tornero, Elísabet
Lozano, Jesús
Boselli, Emanuele
Arroyo, Patricia
Meléndez, Félix
Martín-Vertedor, Daniel
author_sort Sánchez, Ramiro
collection PubMed
description Current legislation in Spain indicates that table olives must be free of off-odors and off-flavors and without symptoms of ongoing alteration or abnormal fermentations. In this regard, the International Olive Council (IOC) has developed a protocol for the sensory classification of table olives according to the intensity of the predominantly perceived defect (PPD). An electronic nose (e-nose) was used to assess the abnormal fermentation defects of Spanish-style table olives that were previously classified by a tasting panel according to the IOC protocol, namely zapateria, butyric, putrid, and musty or humidity. When olives with different defects were mixed, the putrid defect had the greatest sensory impact on the others, while the butyric defect had the least sensory dominance. A total of 49 volatile compounds were identified by gas chromatography, and each defect was characterized by a specific profile. The e-nose data were analyzed using principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA). The different defects were clearly separated from each other and from the control treatment, independently of PPD intensity. Moreover, the e-nose differentiated control olives from table olives with combined sensory defects despite the dilution effect resulting from the combination. These results demonstrate that e-nose can be used as an olfactory sensor for the organoleptic classification of table olives and can successfully support the tasting panel.
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spelling pubmed-84341812021-09-12 E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives Sánchez, Ramiro Martín-Tornero, Elísabet Lozano, Jesús Boselli, Emanuele Arroyo, Patricia Meléndez, Félix Martín-Vertedor, Daniel Molecules Article Current legislation in Spain indicates that table olives must be free of off-odors and off-flavors and without symptoms of ongoing alteration or abnormal fermentations. In this regard, the International Olive Council (IOC) has developed a protocol for the sensory classification of table olives according to the intensity of the predominantly perceived defect (PPD). An electronic nose (e-nose) was used to assess the abnormal fermentation defects of Spanish-style table olives that were previously classified by a tasting panel according to the IOC protocol, namely zapateria, butyric, putrid, and musty or humidity. When olives with different defects were mixed, the putrid defect had the greatest sensory impact on the others, while the butyric defect had the least sensory dominance. A total of 49 volatile compounds were identified by gas chromatography, and each defect was characterized by a specific profile. The e-nose data were analyzed using principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA). The different defects were clearly separated from each other and from the control treatment, independently of PPD intensity. Moreover, the e-nose differentiated control olives from table olives with combined sensory defects despite the dilution effect resulting from the combination. These results demonstrate that e-nose can be used as an olfactory sensor for the organoleptic classification of table olives and can successfully support the tasting panel. MDPI 2021-09-02 /pmc/articles/PMC8434181/ /pubmed/34500786 http://dx.doi.org/10.3390/molecules26175353 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sánchez, Ramiro
Martín-Tornero, Elísabet
Lozano, Jesús
Boselli, Emanuele
Arroyo, Patricia
Meléndez, Félix
Martín-Vertedor, Daniel
E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives
title E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives
title_full E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives
title_fullStr E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives
title_full_unstemmed E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives
title_short E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives
title_sort e-nose discrimination of abnormal fermentations in spanish-style green olives
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8434181/
https://www.ncbi.nlm.nih.gov/pubmed/34500786
http://dx.doi.org/10.3390/molecules26175353
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