Evaluation of the olfactory pattern of black olives stuffed with flavored hydrocolloids

• Published in: Food science & technology Vol. 163; p. 113556
• Main Authors: Sánchez, Ramiro, Martín-Tornero, Elísabet, Lozano, Jesús, Arroyo, Patricia, Meléndez, Félix, Martín-Vertedor, Daniel
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.06.2022
• Subjects: Cooking defect; E-nose; Flavor; Sensory analysis; Sterilization treatments; Table olives; Sterilization treatments; Sensory analysis; Cooking defect; Table olives; Flavor; E-nose
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2022.113556

A sensory panel and an electronic nose (E-nose) were used to discriminate olives stuffed with flavored hydrocolloids submitted to different thermal treatments. The aroma perceived by the tasting panel before the sterilization was considered to be highly intense. However, the application of a single sterilization caused a 35–42% decrease in aroma intensity perceived by tasters. The aroma intensity also decreased when the number of sterilizations increased, but the tasting panel did not detect differences between them. The sterilization led to an increase in the ‘cooking effect’ that was less detected by panelists when the olives were flavored. The E-nose showed that the olives subjected to sterilization presented a different aromatic profile. Thus, the E-nose was able to discriminate the three treatments applied with greater precision than the tasting panel. E-nose technology offers a fast, inexpensive and non-destructive method for discriminating between olives stuffed with flavored hydrocolloids submitted to sterilization. •The intensity of the olive's aroma stuffed with the hydrocolloid decreased with the sterilization treatment.•The tasting panel detected an increase in the cooking effect as the intensity of the thermal treatments increased.•The cooked effect was less detected by panelist when olives were stuffed with flavored hydrocolloid.•E-nose discriminated flavored stuffed olives submitted to different sterilization treatments.•E-nose can be used to support tasting panel identifying the olfactory pattern on flavored stuffed olives.