Dept de Biotecnología de Alimentos, Inst de la Grasa, CSIC, Avda Padre García Tejero 4, 41012 Sevilla, Spain.
J Food Sci. 2012 Feb;77(2):S107-14. doi: 10.1111/j.1750-3841.2011.02573.x.
This work studies the effects of the initial brine concentrations of NaCl, KCl, and CaCl(2) on the mineral content and gustatory and kinaesthetic sensations of fermented green table olives, using a simplex centroid mixture design augmented with interior points. The sodium in the flesh was linearly related to the mixture concentrations while potassium and calcium were linked by quadratic and special cubic models respectively. Acidity, saltiness, hardness, fibrousness, and crunchiness were expressed as linear funtions of the NaCl, KCl, and CaCl(2) initial brine contents but bitterness required quadratic equations. The models can be used to produce table olives with specific mineral contents in the flesh and to predict their corresponding sensory characteristics.
The study provides the industry with models to estimate the Na, K, and Ca mineral contents in the flesh of fermented Gordal green table olives as well as their sensory characteristics as a function of the NaCl, KCl, and CaCl(2) initial compositions in the brining solution. Therefore, the paper provides tools which are able to support the production of commercial presentations which not only satisfy consumer demand for low Na, but are also K and Ca fortified table olive presentations with specific sensory profiles.
本研究采用单纯形重心混合物设计与内点法，研究了初始盐浓度（NaCl、KCl 和 CaCl2）对发酵绿橄榄矿物质含量以及味觉和动觉感受的影响。果肉中的钠与混合物浓度呈线性关系，而钾和钙分别与二次和特殊三次模型有关。酸度、咸度、硬度、纤维感和酥脆感均呈 NaCl、KCl 和 CaCl2 初始卤液含量的线性函数，但苦味需要二次方程。这些模型可用于生产具有特定矿物质含量的橄榄，并预测其相应的感官特征。
本研究为行业提供了模型，可根据腌制液中 NaCl、KCl 和 CaCl2 的初始组成，估算发酵的 Gordal 绿橄榄果肉中的 Na、K 和 Ca 矿物质含量，以及其感官特征。因此，本文提供了一些工具，能够支持生产商业产品，这些产品不仅满足消费者对低 Na 的需求，而且还具有特定感官特征的强化 K 和 Ca 的橄榄产品。
