Sensory evaluation and consumer perception of some commercial green table olives
[ X ]
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Emerald Group Publishing Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Purpose - The objective of this study is to evaluate the physico-chemical and sensorial characteristics of some commercial green table olives. Also,. it seeks to elaborate the sensorial background of consumer preferences of different green table olives. Design/methodology/approach - Four green table olive samples (Celebi, Domat, Kaba, and Ayvalik) commonly consumed in Turkey were chosen and collected from a local producer. Dimensional measures, salt content, pH value, oil content, titrable acidity, L value, a* value, b* value and texture of samples were assessed by the AOAC methods. A panel described and measured the appearance (greenness, yellowness, globeness), aroma (fresh olive, vinegary, soapy, musty), flavour (sour, salty, bitter, hay, oily) and texture properties (firmness, flesh/stone adherence, fibrousness, watery). In addition, 50 consumers evaluated hedonic values. Findings - The salt content, pH value, oil content, titrable acidity, L value, a value, b* value and texture of samples were found to following values 2.91-5.46 percent, 2.80-3.97, 4.67-18.71 percent, 0.59-1.40 percent, 49.96-69.56, 1.35-17.91, 19.57-45.47 and 434.1-895.7 g. Although prepared with the same technique, many properties of the olives were found different. This difference affected consumer preference and buying intentions as well. Research limitations/implications - The paper provides scientific data for researchers to design similar sensory descriptive analyses for different table olive samples. Originality/value - The paper is helpful both to consumers and traders to determine the proximate and sensory attributes of commercial green olive samples.
Açıklama
Anahtar Kelimeler
Green table olive, Variety, Quality, Consumers, Sensory, Comparison, Food products, Sensory perception, Turkey
Kaynak
British Food Journal
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
114
Sayı
8-9
