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. 2019 Feb;116:114-125. doi: 10.1016/j.foodres.2018.12.057. Epub 2018 Dec 25.
A lexicon from the literature has been used for the characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars by Quantitative Descriptive Analysis (QDA). After confirming the acceptable reproducibility and repeatability of the panel, the descriptors that received the widest range of scores and significantly contributed to sample discrimination were: skin green, flesh green, skin sheen, flesh red, fibrousness, firmness, skin red, moisture release, fishy smell/ocean and flesh yellow. The effects of cultivar, growing area and storage period on the sensory profiles were relevant, as showed by spider graphs and multivariate methods. The map of variables, using bootstrapping techniques, associated descriptors like fibrousness, firmness, chewiness, skin red, flesh red, and skin sheen to PC1, which can then be related to texture, while PC2 was linked to skin green and astringency (related to phenols) or vinegar and fishy smell/ocean (possibly connected to cultivars). Centring data by panelist had a strong influence on the segregation of samples but increasing the number of panelists had a reduced additional effect. The diverse sensory profiles of samples were also summarised by biclustering.
通过定量描述分析（QDA），使用文献中的词汇表对西班牙曼萨尼拉和霍约布兰卡品种的黑熟即食橄榄进行了特征描述。在确认小组具有可接受的重现性和可重复性后，获得最广泛评分且对样品区分有显著贡献的描述符为：果皮绿色、果肉绿色、果皮光泽、果肉红色、纤维状、坚实度、果皮红色、水分释放、鱼腥味/海洋味和果肉黄色。品种、种植区和贮藏期对感官特征的影响是相关的，如蜘蛛图和多元方法所示。使用自举技术的变量图将描述符如纤维状、坚实度、咀嚼性、果皮红色、果肉红色和果皮光泽与 PC1 相关联，PC1 可与质地相关联，而 PC2 与果皮绿色和涩味（与酚类有关）或醋味和鱼腥味/海洋味（可能与品种有关）相关联。通过小组成员中心化数据对样品的分离有很大影响，但增加小组成员数量的额外效果会降低。通过双向聚类也可以总结样品的不同感官特征。
