E‐Nose Discrimination of Abnormal Fermentations in Spanish‐Style Green Olives

Abstract

Current legislation in Spain indicates that table olives must be free of off‐odors and off-flavors and without symptoms of ongoing alteration or abnormal fermentations. In this regard, the International Olive Council (IOC) has developed a protocol for the sensory classification of table olives according to the intensity of the predominantly perceived defect (PPD). An electronic nose (e‐nose) was used to assess the abnormal fermentation defects of Spanish‐style table olives that were previously classified by a tasting panel according to the IOC protocol, namely zapateria, butyric, putrid, and musty or humidity. When olives with different defects were mixed, the putrid defect had the greatest sensory impact on the others, while the butyric defect had the least sensory domi-nance. A total of 49 volatile compounds were identified by gas chromatography, and each defect was characterized by a specific profile. The e‐nose data were analyzed using principal component analysis (PCA) and partial least square discriminant analysis (PLS‐DA). The different defects were clearly separated from each other and from the control treatment, independently of PPD intensity. Moreover, the e‐nose differentiated control olives from table olives with combined sensory defects despite the dilution effect resulting from the combination. These results demonstrate that e‐nose can be used as an olfactory sensor for the organoleptic classification of table olives and can success-fully support the tasting panel