Sensory evaluation and consumer perception of some commercial green table olives
| dc.authorid | Yılmaz, Emin/0000-0003-1527-5042 | |
| dc.contributor.author | Yılmaz, Emin | |
| dc.contributor.author | Aydeniz, Buket | |
| dc.date.accessioned | 2025-01-27T21:13:35Z | |
| dc.date.available | 2025-01-27T21:13:35Z | |
| dc.date.issued | 2012 | |
| dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
| dc.description.abstract | 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. | |
| dc.identifier.doi | 10.1108/00070701211252066 | |
| dc.identifier.endpage | 1094 | |
| dc.identifier.issn | 0007-070X | |
| dc.identifier.issn | 1758-4108 | |
| dc.identifier.issue | 8-9 | |
| dc.identifier.scopus | 2-s2.0-84864126045 | |
| dc.identifier.scopusquality | Q1 | |
| dc.identifier.startpage | 1085 | |
| dc.identifier.uri | https://doi.org/10.1108/00070701211252066 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12428/28465 | |
| dc.identifier.volume | 114 | |
| dc.identifier.wos | WOS:000309948600003 | |
| dc.identifier.wosquality | Q3 | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | |
| dc.publisher | Emerald Group Publishing Ltd | |
| dc.relation.ispartof | British Food Journal | |
| dc.relation.publicationcategory | info:eu-repo/semantics/openAccess | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.snmz | KA_WoS_20250125 | |
| dc.subject | Green table olive | |
| dc.subject | Variety | |
| dc.subject | Quality | |
| dc.subject | Consumers | |
| dc.subject | Sensory | |
| dc.subject | Comparison | |
| dc.subject | Food products | |
| dc.subject | Sensory perception | |
| dc.subject | Turkey | |
| dc.title | Sensory evaluation and consumer perception of some commercial green table olives | |
| dc.type | Article |
