4.7 Article

Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors

Related references

Note: Only part of the references are listed.
Article Horticulture

Influence of pre-harvest calcium applications on table olive characteristics during Spanish-style elaboration process

Enrico Maria Lodolini et al.

Summary: This study investigated the effects of different concentrations of CaCl2 on the Spanish-style olive processing. The results showed that CaCl2 treatment could improve fruit firmness and phenolic content, and had a significant impact on Ca concentration in the pulp and seed, but not in the pit.

SCIENTIA HORTICULTURAE (2023)

Article Nutrition & Dietetics

E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels

Manuel Alvarez-Orti et al.

Summary: Almonds can be roasted before oil extraction to improve sensory properties, but excessive thermal treatments may cause the appearance of undesirable volatile compounds. This study analyzed oils from almonds subjected to different roasting treatments and used an electronic nose to classify and quantify the burned defect. Results showed that roasting treatments caused changes in the sensory properties and the content of volatile compounds in roasted almond oils. The electronic nose was able to effectively classify the oils and quantify the burned defect.

NUTRIENTS (2023)

Article Food Science & Technology

Machine olfaction discrimination of Spanish-style green olives inoculated with spoilage mold species

Ramiro Sanchez et al.

Summary: This study used an electronic nose to analyze the sensory quality and volatile profile of table olives inoculated with different mold strains. The results showed that mold inoculation caused abnormal fermentation with mold and humidity defects. The electronic nose was able to classify and distinguish the inoculated olives based on their alterations caused by different mold strains.

FOOD CONTROL (2023)

Article Agriculture, Multidisciplinary

Electronic nose application for the discrimination of sterilization treatments applied to Californian-style black olive varieties

Ramiro Sanchez et al.

Summary: An electronic nose (E-nose) can effectively classify different olive varieties based on their volatile profiles, with PLS-DA explaining 82% of total variance. The E-nose data can also successfully differentiate olives based on sterilization times of up to 121 degrees Celsius. The E-nose offers a fast and non-destructive method for discriminating between olive varieties and thermal treatments.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

Article Chemistry, Analytical

A study of vegetable oil modified QCM sensor to detect β-pinene in Indian cardamom

Nilava Debabhuti et al.

Summary: A quartz crystal microbalance (QCM) sensor using olive oil was developed to detect beta-pinene in Indian cardamom, showing high selectivity, low cost, and easy fabrication process.

TALANTA (2022)

Article Chemistry, Applied

Acrylamide mitigation in Californian-style olives after thermal and baking treatments

Antonio Fernandez et al.

Summary: This study assesses acrylamide formation during the elaboration and cooking of Californian-style olives, finding that mitigation strategies can reduce acrylamide levels. The use of glass containers and lower baking temperatures can help mitigate acrylamide formation. The study highlights the importance of strategizing to reduce the synthesis of undesirable compounds during food processing.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)

Article Food Science & Technology

Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME/GC-MS and E-nose analyses with the aid of chemometrics

Ke Zhang et al.

Summary: This study examined the comprehensive flavor profiles of robusta coffee during heat air drying using HS-SPME/GC-MS and E-nose analyses. The results showed that the levels of acids, aldehydes, alcohols, and esters decreased during drying, while hydrocarbons and acids increased. E-nose analysis differentiated the samples based on drying time, with strong positive correlations found in the initial stages. PLS-DA indicated that alcohols, ketones, and esters were the main contributing compounds to coffee flavor.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Food Science & Technology

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

Ramiro Sanchez et al.

Summary: This study used a sensory panel and an electronic nose to discriminate olives stuffed with flavored hydrocolloids after different thermal treatments. The results showed that sterilization decreased the aroma intensity of the olives, but the tasting panel could not detect differences between different numbers of sterilizations. The electronic nose was able to discriminate the olives with greater precision compared to the sensory panel.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Biochemistry & Molecular Biology

Determination of the Masking Effect of the 'Zapateria' Defect in Flavoured Stuffed Olives Using E-Nose

Ramiro Sanchez et al.

Summary: This study evaluated the quality of Spanish-style table olives with the 'Zapateria' defect using sensory analysis, volatile compound determination, and electronic nose. The addition of a hydrocolloid flavored with 'Mojo picon' aroma improved consumer acceptance. The main volatile compounds in olives with the defect were cyclohexanecarboxylic acid and pentanoic acid. The electronic nose successfully classified olives with different defect intensities and the addition of the 'Mojo picon' aroma.

MOLECULES (2022)

Article Chemistry, Analytical

Application of Digital Olfaction for Table Olive Industry

Ramiro Sanchez et al.

Summary: The International Olive Council (IOC) sets standards for olive oil to be free from odors, off-flavors, and any abnormal alterations. Electronic devices offer a fast, non-destructive, cheap, and environmentally friendly method to classify olive oil defects. In this study, gas chromatography and electronic nose (E-nose) techniques were used to successfully discriminate between healthy and non-healthy table olives, with the potential to further categorize the non-healthy olives.

SENSORS (2022)

Article Food Science & Technology

Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives

Ismael Montero-Fernandez et al.

Summary: Carao is a plant with high iron content that can be used to fix color and mask unpleasant aroma in black olives. However, adding Carao also introduces negative sensory attributes. An electronic device is able to discriminate these aromas effectively.

FOODS (2022)

Article Chemistry, Applied

Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats

Rafael Martinez-Garcia et al.

Summary: The study evaluated the effects of yeast inoculation format, temperature, and lees ageing time factors on the composition of sparkling wines using volatile metabolites and an electronic nose. A pattern recognition technique identified potential markers for temperature, inoculation format, and yeast growth factors, and discriminant models based on E-nose dataset enabled correct classification of samples based on time and format factors.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination

Elisabet Martin-Tornero et al.

Summary: The sterilization process of Californian-style black olives influences the phenol content, acrylamide synthesis, and volatile compounds. Different olive cultivars show varying levels of phenolic compounds and acrylamide content after sterilization. Acrylamide content is highly correlated with volatile compounds and can be quantified indirectly using an E-nose combined with Partial Least Square analysis.

FOODS (2021)

Article Biochemistry & Molecular Biology

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

Ramiro Sanchez et al.

Summary: The current legislation in Spain requires table olives to be free of off-odors and off-flavors, with the International Olive Council (IOC) developing a protocol for sensory classification based on the predominantly perceived defect (PPD). An electronic nose (e-nose) was utilized to assess abnormal fermentation defects in Spanish-style table olives, showing that it can successfully differentiate between different defects and support tasting panels effectively.

MOLECULES (2021)

Review Nutrition & Dietetics

Table olives and health: a review

Janete Rocha et al.

JOURNAL OF NUTRITIONAL SCIENCE (2020)

Article Food Science & Technology

Changes in volatile composition during the processing and storage of black ripe olives

Antonio Lopez-Lopez et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Chemistry, Applied

Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants

R. Perestrelo et al.

FOOD CHEMISTRY (2017)

Article Food Science & Technology

Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints

Itala M. G. Marx et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Article Engineering, Chemical

Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives

Shuaikun Tang et al.

JOURNAL OF FOOD ENGINEERING (2016)

Article Engineering, Chemical

Preparation and simulation of a taro flavor

Guangyong Zhu et al.

CHINESE JOURNAL OF CHEMICAL ENGINEERING (2015)

Article Chemistry, Analytical

Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC-MS combined with chemometrics

Shaoqing Cui et al.

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2015)

Article Chemistry, Applied

Volatile compounds in table olives (Olea Europaea L., Nocellara del Belice cultivar)

Nadia Sabatini et al.

FOOD CHEMISTRY (2008)

Article Engineering, Chemical

Monitoring storage shelf life of tomato using electronic nose technique

Antihus Hernandez Gomez et al.

JOURNAL OF FOOD ENGINEERING (2008)

Article Automation & Control Systems

Partial least squares for discrimination

M Barker et al.

JOURNAL OF CHEMOMETRICS (2003)

Article Horticulture

Contribution of volatile compounds to the characteristic aroma of baked 'Jewel' sweetpotatoes

Y Wang et al.

JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE (2000)