Evaluation of physicochemical and sensory properties of green olive pastes


Aka-Kayguluoglu A., AKPINAR BAYİZİT A., Sahin-Cebeci O. I.

INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE, vol.13, no.4, pp.654-658, 2014 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 13 Issue: 4
  • Publication Date: 2014
  • Journal Name: INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.654-658
  • Bursa Uludag University Affiliated: Yes

Abstract

In this study, the physicochemical and sensorial characteristics of green olive pastes from retail markets were analyzed. Physicochemical analysis showed that the titritable acidity, salt and pH values of the pastes varied between 0.58-1.78 gm 100 gm(-1), 3.45-7.16 gm 100 gm(-1) and 2.82-4.08, respectively. The major fermentation compounds were lactic acid, ethanol and methanol, which were significantly different in all samples (p<0.01). Sucrose was detected in only one sample, at a concentration of 5.17 mg 100 gm(-1); the glucose, fructose and citric acid concentrations ranged from 1.44-243.85 mg 100 gm(-1), 5.58-474.25 mg 100 gm(-1) and 102.5-774 mg 100 gm(-1), respectively. Acetaldehyde and n-propanol were detected at very low concentrations. All green olive pastes were recognized as "generally acceptable" by the panelists, however, sample D was the most preferred paste in terms of the overall sensorial attributes.