Sensory properties of green table olives prepared by different fermentation processes

CyTA - Journal of Food

Muhammad Alu’Datt¹  Taha Rababah¹  Tha’Er Ajouly¹  Hana’a Mahili¹  Majdi Al-Mahasneh¹  Sana Gammoh¹  Carole C. Tranchant²  Vaida Bartkute-Norkuniene³ 

[1] Jordan University of Science and Technology;Université de Moncton;Utena University of Applied Sciences;

关键词: fermentation methods;    table olive;    sensory evaluation;    debittering methods;   

DOI  :  10.1080/19476337.2019.1693430

来源: DOAJ

【 摘 要 】

This study evaluated the effect of debittering fermentation methods on the sensory properties of green table olives. The panelist results of appearance, aroma, taste, and texture showed that the most preference sensory attributes are found in treated with NaOH followed significantly by the whole, scratchy and ticked. The panelist results varied and showed the higher values of overall appearance found in NaOH followed by the whole, scratchy, and ticked. Also, the higher values of overall flavor and taste found in treated with NaOH followed by ticked, scratchy, and whole. The higher values of overall texture found in whole followed by treated with NaOH, scratchy and ticked. The higher values of overall bitter taste found in whole followed by scratchy, ticked and treated with NaOH. In conclusion, despite of NaOH processing fermentation debittering method has the most sensory parameters but in general not big differences were found comparison with other methods.

【 授权许可】

Unknown