Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging
Using response surface methodology (RSM), this study investigates the effect of NaCl substitution (50%) with KCl, CaCl<sub>2</sub>, and MgCl<sub>2</sub> in the packaging brines (controlled variables) on the characteristics (responses) of plain green Spanish-style Manzanilla o...
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/19/3561 |
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| author | Antonio López-López José María Moreno-Baquero Antonio Garrido-Fernández |
| author_facet | Antonio López-López José María Moreno-Baquero Antonio Garrido-Fernández |
| author_sort | Antonio López-López |
| collection | DOAJ |
| description | Using response surface methodology (RSM), this study investigates the effect of NaCl substitution (50%) with KCl, CaCl<sub>2</sub>, and MgCl<sub>2</sub> in the packaging brines (controlled variables) on the characteristics (responses) of plain green Spanish-style Manzanilla olives, maintaining the salt-mixture level of 5%. The RSM showed that the increment of CaCl<sub>2</sub> caused a linear significant (<i>p</i>-value ≤ 0.05) decrease in pH and a linear increase in <i>firmness</i> (instrumental), <i>hardness</i> (panel scores), and <i>crunchiness</i>. The models for <i>bitterness</i> and <i>fibrousness</i> also included quadratic (CaCl<sub>2</sub>·MgCl<sub>2</sub>) and cubic (the three salt) interactions, which led to areas of minimum and maximum scores around the central points of the CaCl<sub>2</sub>-MgCl<sub>2</sub> and KCl-MgCl<sub>2</sub> axes, respectively. In contrast, the increase in the KCl level linearly decreased <i>bitterness</i> scores. Optimisation resulted in a relatively low desirability (0.57) and the selection of a combination that may necessitate further refinement, such as increasing KCl or reducing CaCl<sub>2</sub> levels, especially for markets sensitive to <i>bitterness</i>. Interestingly, the <i>overall score</i> and <i>buying predisposition</i> positively correlate with <i>salty</i>, <i>smell</i>, <i>acid</i>, and <i>appearance</i> and negatively with <i>bitterness</i>. Furthermore, PLS-R analysis found that the pivotal attributes influencing <i>overall appreciation</i> were <i>smell</i> and <i>crunchiness</i> while <i>buying predisposition</i> was promoted by <i>crunchiness</i>. Conversely, <i>bitterness</i> had a detrimental impact on these appreciations. Cluster analysis grouped the experimental runs into four categories, with sensory profiles predominantly diverging in <i>bitterness</i>, <i>salty</i>, and kinesthetic characteristics. Ultimately, this study elucidates four distinct sensory profiles that consumers experience. |
| first_indexed | 2024-03-10T21:44:36Z |
| format | Article |
| id | doaj.art-558264116adb45daaa1787bd0c1e308d |
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| language | English |
| last_indexed | 2024-03-10T21:44:36Z |
| publishDate | 2023-09-01 |
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| spelling | doaj.art-558264116adb45daaa1787bd0c1e308d2023-11-19T14:22:37ZengMDPI AGFoods2304-81582023-09-011219356110.3390/foods12193561Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during PackagingAntonio López-López0José María Moreno-Baquero1Antonio Garrido-Fernández2Instituto de la Grasa (IG), CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Ctra. Utrera km 1, 41013 Sevilla, SpainInstituto de la Grasa (IG), CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Ctra. Utrera km 1, 41013 Sevilla, SpainInstituto de la Grasa (IG), CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Ctra. Utrera km 1, 41013 Sevilla, SpainUsing response surface methodology (RSM), this study investigates the effect of NaCl substitution (50%) with KCl, CaCl<sub>2</sub>, and MgCl<sub>2</sub> in the packaging brines (controlled variables) on the characteristics (responses) of plain green Spanish-style Manzanilla olives, maintaining the salt-mixture level of 5%. The RSM showed that the increment of CaCl<sub>2</sub> caused a linear significant (<i>p</i>-value ≤ 0.05) decrease in pH and a linear increase in <i>firmness</i> (instrumental), <i>hardness</i> (panel scores), and <i>crunchiness</i>. The models for <i>bitterness</i> and <i>fibrousness</i> also included quadratic (CaCl<sub>2</sub>·MgCl<sub>2</sub>) and cubic (the three salt) interactions, which led to areas of minimum and maximum scores around the central points of the CaCl<sub>2</sub>-MgCl<sub>2</sub> and KCl-MgCl<sub>2</sub> axes, respectively. In contrast, the increase in the KCl level linearly decreased <i>bitterness</i> scores. Optimisation resulted in a relatively low desirability (0.57) and the selection of a combination that may necessitate further refinement, such as increasing KCl or reducing CaCl<sub>2</sub> levels, especially for markets sensitive to <i>bitterness</i>. Interestingly, the <i>overall score</i> and <i>buying predisposition</i> positively correlate with <i>salty</i>, <i>smell</i>, <i>acid</i>, and <i>appearance</i> and negatively with <i>bitterness</i>. Furthermore, PLS-R analysis found that the pivotal attributes influencing <i>overall appreciation</i> were <i>smell</i> and <i>crunchiness</i> while <i>buying predisposition</i> was promoted by <i>crunchiness</i>. Conversely, <i>bitterness</i> had a detrimental impact on these appreciations. Cluster analysis grouped the experimental runs into four categories, with sensory profiles predominantly diverging in <i>bitterness</i>, <i>salty</i>, and kinesthetic characteristics. Ultimately, this study elucidates four distinct sensory profiles that consumers experience.https://www.mdpi.com/2304-8158/12/19/3561table olive packagingsodium substitutioncalciumpotassiummagnesiumphysicochemical characteristics |
| spellingShingle | Antonio López-López José María Moreno-Baquero Antonio Garrido-Fernández Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging Foods table olive packaging sodium substitution calcium potassium magnesium physicochemical characteristics |
| title | Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging |
| title_full | Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging |
| title_fullStr | Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging |
| title_full_unstemmed | Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging |
| title_short | Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging |
| title_sort | impact of salts mixtures on the physicochemical and sensory characteristics of spanish style manzanilla green table olives during packaging |
| topic | table olive packaging sodium substitution calcium potassium magnesium physicochemical characteristics |
| url | https://www.mdpi.com/2304-8158/12/19/3561 |
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