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Microbial dynamics and key sensory traits of laboratory-scale co-fermented green olives (Olea europaea L. cv. Ascolana tenera) and sea fennel (Crithmum maritimum L.)

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Food Bioscience 2022年第6期50卷 911-924页

作者： Antonietta Maoloni Federica Cardinali Vesna Milanović Andrea Osimani Cristiana Garofalo Ilario Ferrocino Maria Rita Corvaglia Luca Cocolin Lucia Aquilanti Dipartimento di Scienze Agrarie Alimentari e AmbientaliUniversità Politecnica delle Marche60131AnconaItaly Department of Agricultural Forestand Food ScienceUniversity of TurinLargo Paolo Braccini 2GrugliascoTorinoItaly

Table olives (Olea europaea L.) are one of the most important fermented vegetables worldwide, whereas sea fennel (Crithmum maritimum L.) represents an emerging food crop, characterized by interesting nutritional and sensory qualities. Both are characterized by a high concentration of bioactive compounds with health beneficial effects. Thanks to these features, table olives and sea fennel undoubtedly represent two valuable ingredients for the manufacture of innovative vegetable preserves. Given these premises, the present study was aimed at exploring the co-fermentation of green olives and sea fennel to produce laboratory-scale prototypes of innovative high value preserves. To this end, the effects of two recipes, two standard methods for production of table olives, and two fermentation microbiota (resident or inoculated) were assessed. The prototypes were evaluated for their microbial dynamics as well as for key sensory traits by a panel of trained assessors. During the fermentation, all the prototypes showed a progressive pH reduction. Mesophilic lactobacilli, mesophilic lactococci, and yeasts were the main microbial groups at the end of the fermentation, while Enterobacteriaceae decreased during fermentation. Metataxonomic analysis revealed an evolution of the microbiota, with Lactiplantibacillus plantarum dominating in all the prototypes in the late stage of fermentation, irrespective of the recipe, processing method, and starter inoculation. A greater crunchiness and lower fibrousness were perceived in the Greek style prototypes, which were preferred than Spanish style prototypes by trained panelists.

关键词： Table olives Functional food ingredient Lactiplantibacillus plantarum panel test Greek style method Spanish style method

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Sensory Evaluation of Extra Virgin Olive Oil （EVOO） Extended to Include the Quality Factor ＂Harmony＂

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Journal of Agricultural Science and Technology(A) 2011年第3X期1卷 422-435页

作者： A. Bongartz D. G. Oberg Department of Life Sciences and Facility Management Zurich University of Applied Sciences (ZHA W) CH 8820 WaedenswilSwitzerland Association for Care and Support of the Value of Extra Virgin Olive Oil e. V. (1GO) DE 82234 Wessling Germany

Sensory evaluation of olive oil, meaning the official organoleptic assessment of olive oil respectively the ＂panel test＂（PT）, is based on the standards of the International Olive Council （IOC）, as well as on the Regulation （EC） 640/2008 of the European Commission. These regulations lead to the classification of olive oil as ＂extra virgin＂（EVOO）, ＂virgin＂（VOO） or ＂lampant＂, which however is not sufficient to clearly discriminate between different quality levels within the grade EVOO. The objective of the study at hand was to develop and validate an objective sensory evaluation method for the quality certification of olive oil within the grade EVOO. A new rating system, including a detailed description and evaluation of the complexity and persistence of flavour, was established. First, a comparison between different profile sheets from various olive oil competitions （Ercole Olivario, Premio Biol, Leone D＇Oro Mario Solinas Award, among others） and the official profile sheet from the IOC/EC for the panel test （PT） took place. In consecutive steps the basic test procedure from the panel test （PT） then was extended with additional sensory descriptors. Two trained olive oil panels （the German Olive Oil panel （DOP） and the Swiss Olive Oil panel （SOP）） were further educated to profile various green and ripe aroma components and to evaluate the complexity of the perceived aroma components and their persistency （descriptor：＂harmony/persistency＂）. This extended methodology was cross-validated over a time period of 3 years between the two panels （DOP/SOP）.

关键词： Extra Virgin Olive Oil (EVOO) sensory quality panel test complexity harmony persistency quality certification competition trade.

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