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- Title
Análisis sensorial de aceituna de mesa: II. Aplicabilidad práctica y correlación con el análisis instrumental.
- Authors
González, Ma. Montserrat; Navarro, Teresa; Gómez, Gemma; Pérez, Rosa Ana; De Lorenzo, Cristina
- Abstract
A sensory assessment of different samples of table olives from Campo Real (Madrid) was made by a professional panel. A study of the physico-chemical and rheological properties of the olives was also done. The objective of the study was to correlate sensory and instrumental data (color, pH, firmness...) in order to identify the instrumental parameters that better explain the sensation when eating table olives. A significant inverse correlation is observed between the polyphenol content and the color of olives and brine. The sugar content is directly proportional to the color intensity quantified by the panel. A high correlation between net absorbance and sensory evaluation is observed, showing the efficiency of the scales used in the study. Moreover, the different sensory parameters where correlated among them to evaluate their contribution to the global evaluation of the product.
- Subjects
MADRID (Spain); SPAIN; SENSORY evaluation; OLIVE; POLYPHENOLS; SUGAR content of food
- Publication
Grasas y Aceites, 2007, Vol 58, Issue 3, p231
- ISSN
0017-3495
- Publication type
Article