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33 Páginas; 7 Figuras; 3 Tablas ; This work studies the influence of cultivar and farming area on the sensory profile of green Spanish-style table olives, using Quantitative Descriptive Analysis. The lexicon developed was subsequently applied to samples of Gordal (G), Manzanilla (M), and Hojiblanca (H) from different origins: Arahal (A), Utrera (U), Alameda (Al), Estepa (E), Casariche (C), Alcalá de Guadaira (AG), Posadas (P), and Almendralejo (Am). The analysis of the data by ANOVA, considering the effect of the sample as fixed and those of the panelists and the sessions as random, showed good repeatability (no significant effect of the session). Bitter, salty, astringent, acid, alcohol and lupin descriptors had significant discriminating power. The samples were characterised by the following sensory attributes: HC, pungent and winery/wine; MP, salty and lupin; GA, acid and lactic acid; HAl, astringent and acetic/vinegar; and MAm, bitter and musty. The multivariate analysis combined with bootstrapping techniques offered a multidimensional view of repeatability, relationships among descriptors, and characterisation and segregation of products. The results then pointed to sensible differences among the sensory profiles of the samples due to cultivar and origin. ; This work was supported in part by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF). We also thank Elena Nogales Hernández for her technical assistance. ; Peer reviewed

18 Páginas; 8 Figuras; 6 Tablas ; This article contains processed data related to the research published in "Sensory profile of green Spanish-style table olives according to cultivar and origin" [1]. It provides information on the physicochemical characteristics of the analysed samples and the results of the multivariate analysis used in the above-commented paper. Particularly, it includes: i) the values of pH, titratable acidity, combined acidity, and NaCl for batches according to samples, ii) the scores given to each descriptor by the panelists according to samples, iii) the histogram of the overall scores for descriptor, iv) the boxplot of descriptors over samples, v) the effect of samples and contribution of panelists to the interaction sample∙panelist, vi) correlation between the panelists and the whole panel, vii) panelist performance, viii) panel repeatability, ix) sensory profile of samples (spider graph), x) adjusted means for descriptor according to samples, xi) prevalence of descriptors on samples, xii) product effect as assessed by p-value. ; This work was supported in part by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014–54048-R, partially financed by the European Regional Development Fund (ERDF), European Union. We also thank Elena Nogales Hernández for her technical assistance. ; Peer reviewed

36 Páginas; 6 Figuras ; The work presents the application of compositional data methodology to analytical results, taking as an example the study of the volatile profiles of green Spanish-style table olives according to cultivars and production areas. For this purpose, the volatile compounds (analysed by GC-MS and expressed as percentages of the total area) were considered as a compositional data set in the Simplex space and, as a result, analysed by their specific new statistical tools. Application of compositional exploratory tools (variation array, tertiary graphs, biplots, or coda-dendrogram) allowed differentiating cultivars and production areas based on their volatile profiles. Also, the application of Cluster and Principal Component analysis to the ilr transformed values (coordinates), following the new methodology, led to more realistic results than the formally incorrect implementation of the standard multivariate analysis (developed for data from the Euclidean space) to percentages (data in the Simplex). Therefore, the work presents a novel consideration of the volatile profiles of table olives as compositional data and shows their proper analysis by statistical tools specifically developed for them. ; This work was supported by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF) ; Peer reviewed

46 Páginas; 5 Tablas; 3 Figuras; Material suplementario: 2 tablas y 5 figuras ; The sensory profile and volatile composition of 24 samples of Spanish-style green table olives were studied by Quantitative Descriptive Analysis and solid phase micro-extraction gas chromatography coupled to mass spectrometry (SPME-GC-MS), respectively, with the aim to characterize this type of table olive. The aroma of samples was described by the sensory panel using nine descriptors (lactic, green fruit, ripe fruit, grass, hay, musty, lupin, wine, and alcohol). A total of 133 volatile compounds were identified in the headspace of samples. Principal component analysis (PCA) applied to both datasets showed a poor separation of samples according to cultivars, but a trend to separate according to sampling time. Reliable partial least squares (PLS) regression models were developed for four sensory descriptors (lactic, lupin, wine, and alcohol) and allowed identifying the compounds both positively and negatively correlated to such odor sensations. Such models could be used to predict the intensity of the above-mentioned descriptors as a function of SPME-GC-MS data. ; This work was supported in part by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF). ; Peer reviewed

43 Páginas: 10 Tablas; 7 Figuras ; BACKGROUND There is an increasing interest in the use of pasteurizable plastic packaging by the olive industry. In order to investigate the change from traditional glass or varnished can containers to plastic packaging, the proper plastic material that is compatible with fermented olives while maintaining color quality during pasteurization treatment and storage must be selected. This work is focused on color stability in two distinct pasteurizable plastic containers with different oxygen permeability. RESULTS In PET + MDPE/EVOH (polyethylene terephthalate + medium-density polyethylene/ethylene vinyl alcohol) pouches, pasteurization provoked severe browning which drastically decreased their color shelf life ( 6.5 months). CONCLUSION The plastic material had a significant effect on the retention of color of the pasteurized product. The use of AlOx-coated PET + MDPE pouches could be an alternative to traditional packaging for the pasteurization and storage of Spanish-style green olives from a color quality standpoint. © 2017 Society of Chemical Industry ; The authors wish to thank the Andaltec R&D + I Foundation for providing financial support for carrying out this work. Also, part of the research work was supported by the Ministry of Economy and Competitiveness of the Spanish Government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF). ; Peer reviewed

The aim of the present study was to assess the malodorous spoilages of Spanish-style green table olives through microbial and metabolite composition using current measuring techniques (e.g., high-throughput DNA sequencing, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry). Under different alkaline and washing conditions, the spoilage fermentations were reproduced with Gordal and Manzanilla olive cultivars using a low salt concentration (71 g L−1 NaCl) in the initial brine. The degradation of lactic acid and significant increases in volatile fatty acids and phenols were found in all the spoiled samples in comparison with the unspoiled control samples. According to high-throughput DNA sequencing, Cardiobacteriaceae and Ruminococcus were the dominant bacteria in the spoiled samples. PLS regression and Pearson's correlation coefficient analyses revealed positive and negative correlations among microbial communities, metabolites, and sensory spoilage descriptors. Notably, the "zapatera" descriptor was significantly associated with Propionibacterium, which was positively correlated with acetic acid, propionic acid, succinic acid, and methyl propanoate; while the "butyric" descriptor exhibited a significant positive relationship with the genus Ruminococcus, which gave an almost significant correlation with propionic and butyric acids. ; This research was funded by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF). ; Peer reviewed

27 Páginas; 3 Tablas; 1 Figura ; Spanish-style green table olives pasteurized and stored in two types of pasteurizable plastic pouches and glass bottles were analyzed for color parameters and volatile components after 6.5 months of storage at 30 °C. Color parameters in pouches made of aluminium oxide coating on polyethylene terephthalate + medium-density polyethylene (AlOx-coated PET + MDPE) were acceptable and, in general, did not significantly differ from those in glass, but unacceptable values corresponding to dark visual colors of both olives and brine were found in pouches made of polyethylene terephthalate + medium-density polyethylene/ethylene vinyl alcohol (PET + MDPE/EVOH). Forty-three volatile compounds were identified and quantified in olive pulp by solid phase micro-extraction (SPME) and gas chromatography coupled to mass spectrometry (GC-MS), 36 of these compounds being significantly different between the plastic and glass treatments. The type of plastic container had an impact on the volatile composition of product. Oxidation and scalping were considered to be the most probable causes for the differences in volatile components between PET + MDPE/EVOH pouches and glass containers, but in AlOx-coated PET + MDPE pouches no oxidation process was apparent. ; This work was supported in part by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF), and the Andaltec R&D+I Foundation. ; Peer reviewed

50 Páginas; 3 Tablas; 3 Figuras ; The volatile profiles of Spanish-style green table olives elaborated with Manzanilla, Gordal and Hojiblanca cultivars grown at different locations in Spain were established by solid phase micro-extraction (SPME) and gas chromatography coupled to mass spectrometry (GC–MS). A total of 102 volatile compounds were identified, belonging to distinct chemical classes, and 20 of them are reported for the first time in table olives. The headspace profile was predominated by alcohols and phenols, followed by acids and esters, whereas the relative amounts of the remaining classes were quite lower (< 5% in general). The principal compounds characterizing the headspace for most samples were p-creosol, phenylethyl alcohol, acetic acid, ethanol, benzyl alcohol, ethyl acetate, and (Z)-3-hexen-1-ol. Significant differences in the proportions of volatile compounds between samples from the Gordal cultivar and those from Manzanilla and Hojiblanca cultivars were detected and statistically visualized by principal component analysis (PCA). Among all the identified compounds, only (E)-2-decenal showed significant differences between the three cultivars without being significantly affected by locations where the fruits were grown. ; This work was supported by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF). ; Peer reviewed

The bacteriocin producer Lactobacillus plantarum LPCO10, a strain originally isolated from an olive fermentation, was used as a starter culture for traditional Spanish-style green olive fermentation. By means of a 23 (7 4) fractional factorial design, the salt concentration in brines was found to be the most important factor for producing the highest acidity and the highest initial population of the starter culture. To a lesser extent, other factors such as a high inoculum size, use of MRS as carrier for the starter culture, inoculation time, and type of acid to correct the pH had also an overall significant effect on the final acidity or total corrected acidity. For all initial conditions investigated, Lb. plantarum LPCO10 was able to dominate over the natural population of lactic acid bacteria and led to a faster decrease of pH and a faster acidification than the spontaneous process during the first 25 days after brining. Then, wild lactobacilli grew slowly and the population of lactic cocci rose, while LPCO10 decreased. Inoculation also stimulated the growth of yeasts. Thus, the traditional fermentation of Spanish green table olives could be improved by using Lb. plantarum LPCO10 (suspended in MRS) as a starter culture at X107 cfu/ml of brine and well defined starting brine parameters, i.e. p4% w/v of NaCl, and initial pH correction (from 4.5 to 6.5) with acetic acid. Inoculation can take place in 1–4 days after brining. r 2002 Elsevier Science Ltd. All rights reserved. ; This work was supported in part by contracts from the Spanish Government (CICYT projects ALI97-0658-C03-01, ALI97-0646, and AGL2000-1539-CO2-01) and the EU (FAIR-97-9526). ; Peer reviewed

6 Páginas.-- 5 Tablas.-- 2 Figuras ; Table olive wastewaters are seriously polluting and a difficult to treat effluent worldwide, mainly due to their high content in sodium. An alternative approach could be the treatment of the olives with KOH instead of NaOH, in order to reuse the olive streams as biofertilizers. In this study, the debittering of olives with KOH was investigated at pilot plant scale in two olive seasons. The results indicated that a concentration between 1.7 and 2.0% of KOH (similar to that employed with NaOH) led to a fermented product with the same physicochemical and organoleptic characteristics than the traditional one. The spent lyes and washing waters from the KOH treatments were gathered and vacuum evaporated, giving rise to a concentrated solution rich in potassium (52 g/L) that was tested as biofertilizer in open tomato fields. Furthermore, the drip irrigation of the tomato plants with a combined olive solution and mineral fertilizer (NH4NO3) produced similar tomato yield and quality than the irrigation with only mineral fertilizer (NH4NO3 + KNO3). Overall, it has been demonstrated that Spanish-style green olives can be processed with KOH and the effluents valorized to be used as biofertilizer. ; This work was supported by the Spanish Government (Project AGL2016-76820-R, AEI/FEDER, UE). We thank Alejandra Expósito for her technical assistance. ; Peer reviewed

33 Páginas.-- 2 Figuras.-- 5Tablas ; Thirty‐three new genotypes coming from a table olive cross‐breeding program are evaluated to assess their adaptability to standard processes, namely Spanish‐style and black ripe olives. Different physical and chemical parameters are evaluated in fresh fruits, processed olives, and brines. Most of these traits exhibit large variability among all genotypes and within each cross. Seven new genotypes, 05–138, 05–166, 05–217, 05–322, 05–499, 04–1390, and 04–1396, are selected based on fruit weight, pulp‐to‐pit ratio, olive oil content, and bruising parameters. In particular, two genotypes (04–1355 and 05–271) did not develop fermentation by lactic acid bacteria. Some genotypes had firmness problems in the final product, especially the 02–1000, and in both elaboration processes this cultivar was excessively soft. Other genotypes developed an unacceptable color when they were processed as Spanish‐style olives. Nevertheless, all new genotypes could be elaborated as both Spanish‐style and black ripe olives by adapting specific criteria in the processes for each genotype. Correlations between traits measured in fresh fruit and those measured in processed olives are explored. Practical Applications: Currently, the consumption of table olives is increasing and the table olive industry has a greater problem with the raw material that reaches its cooperatives. The relevance of this work is that almost all genotypes tested have produced a final product of high quality. In addition, they have agronomic advantages over traditional cultivars. It opens up the possibility to employ theses new cultivars to obtain table olives, both Spanish‐style and black ripe olives, with less post‐harvest, and processing problems. New olive genotypes are processed as both Spanish‐style and black ripe olives. An edible final product is obtained. ; This work was supported by project P07‐AGR‐03105 from JUNTA DE ANDALUCÍA GOVERNMENT AND EUROPEAN UNION (European Regional Development Funds). The authors thank Alejandra Expósito for technical assistance. ; Peer reviewed

44 Páginas; 3 Figuras: 2 Tablas ; The volatile profile of Spanish-style green table olives after fermentation and the changes in volatile compounds that occurred as a result of the post-fermentation and subsequent packing stage were explored by solid phase micro-extraction (SPME) and gas chromatography coupled to mass spectrometry (GC–MS). Three olive cultivars (Manzanilla, Gordal, and Hojiblanca) were processed and olive samples were taken at three different times throughout the elaboration: after fermentation, after post-fermentation, and after packing. A total of 132 volatile compounds were identified, including 10 phenols, 25 alcohols, 11 acids, 39 esters, 8 hydrocarbons, 14 carbonyl compounds, 17 terpenes, and 6 other compounds. A varying number of compounds from each chemical family underwent significant changes because of the post-fermentation and packing stages. Among them, some typical reaction products of lipid oxidation (e.g. (E)-2-decenal and (E,E)-2,4-decadienal) increased with the post-fermentation in Manzanilla cultivar, and also as a result of packing in all three cultivars. ; This work was supported in part by the Ministry of Economy and Competitiveness from the Spanish government through Project AGL2014-54048-R, partially financed by the European Regional Development Fund (ERDF). ; Peer reviewed