Sensory properties of green table olives prepared by different fermentation processes

Sensory properties of green table olives prepared by different fermentation processes

This study evaluated the effect of debittering fermentation methods on the sensory properties of green table olives. The panelist results of appearance, aroma, taste, and texture showed that the most preference sensory attributes are found in treated with NaOH followed significantly by the whole, sc...

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Bibliographic Details
Main Authors: Taha Rababah, Muhammad Alu’Datt, Majdi Al-Mahasneh, Sana Gammoh, Hana’a Mahili, Tha’Er Ajouly, Carole C. Tranchant, Vaida Bartkute-Norkuniene
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:CyTA - Journal of Food
Subjects:
fermentation methods
table olive
sensory evaluation
debittering methods
Online Access:http://dx.doi.org/10.1080/19476337.2019.1693430

Internet

http://dx.doi.org/10.1080/19476337.2019.1693430

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