Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. Utrera km 1, 41013 Sevilla, Spain.
Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. Utrera km 1, 41013 Sevilla, Spain.
Food Res Int. 2018 Jun;108:347-356. doi: 10.1016/j.foodres.2018.03.025. Epub 2018 Mar 20.
This work studies the influence of cultivar and farming area on the sensory profile of green Spanish-style table olives, using Quantitative Descriptive Analysis. The lexicon developed was subsequently applied to samples of Gordal (G), Manzanilla (M), and Hojiblanca (H) from different origins: Arahal (A), Utrera (U), Alameda (Al), Estepa (E), Casariche (C), Alcalá de Guadaira (AG), Posadas (P), and Almendralejo (Am). The analysis of the data by ANOVA, considering the effect of the sample as fixed and those of the panelists and the sessions as random, showed good repeatability (no significant effect of the session). Bitter, salty, astringent, acid, alcohol and lupin descriptors had significant discriminating power. The samples were characterised by the following sensory attributes: HC, pungent and winery/wine; MP, salty and lupin; GA, acid and lactic acid; HAl, astringent and acetic/vinegar; and MAm, bitter and musty. The multivariate analysis combined with bootstrapping techniques offered a multidimensional view of repeatability, relationships among descriptors, and characterisation and segregation of products. The results then pointed to sensible differences among the sensory profiles of the samples due to cultivar and origin.
本研究采用定量描述分析（QDA）方法，研究了品种和种植区对西班牙绿橄榄感官特性的影响。随后，将开发的词汇应用于来自不同产地的阿沙拉尔（Arahal）、乌特雷拉（Utrera）、阿尔梅达（Alameda）、埃斯特帕（Estepa）、卡萨拉奇（Casariche）、阿尔卡拉·德·瓜迪亚拉（Alcalá de Guadaira）、波萨达斯（Posadas）和阿尔门德拉莱霍（Almendralejo）的 Gordal（G）、曼萨尼拉（Manzanilla）和 Hojiblanca（H）橄榄样本。通过方差分析对数据进行分析，考虑样本的影响为固定，而评估员和评估时段的影响为随机，结果显示具有良好的可重复性（评估时段无显著影响）。苦、咸、涩、酸、酒精和羽扇豆描述符具有显著的区分力。这些样本具有以下感官特性：HC，刺激性和酿酒厂/葡萄酒；MP，咸和羽扇豆；GA，酸和乳酸；HAl，涩和醋酸/醋；以及 MAm，苦和霉味。多元分析结合引导技术提供了可重复性、描述符之间关系以及产品特征和分离的多维视图。结果表明，由于品种和产地的不同，样品的感官特征存在明显差异。
