Determinación de los perfiles sensoriales característicos de la aceituna Aloreña

Aloreña olives are unique to and typical of the Guadalhorce region (Málaga, Spain). They possess some specific characteristics which make them an excellent product that is differentiated from the other olive varieties. The sensory profile technique was used to study the sensory attributes which best characterize the three processing styles of Aloreña table-olives. The characteristic descriptors are identified according to the round-table method and multivariate analysis. Sensory profile data obtained were analyzed using a mix of Nested Design ANOVA and Factorial ANOVA and by a canonical analysis. The effect of the factor processing style was significant only for three descriptors: fruit odor, bitter taste and firmness (p < 0.05) whereas the effect of the samples nested in each processing style was significant for all the attributes (p < 0.001). Duncan’s post hoc test and the canonical analysis showed that all samples were different within each processing style.La aceituna Aloreña es una variedad de aceituna de mesa autóctona de la comarca del Valle del Guadalhorce (Málaga, España) que posee unas características propias que la distingue del resto de variedades, siendo las propiedades sensoriales las que mejor la diferencian. Para estudiar los atributos sensoriales que mejor definen a los tres tipos de elaboración de la aceituna Aloreña (verdes frescas, tradicionales y curadas) se utiliza la técnica del perfil sensorial. La selección de atributos sensoriales se realiza mediante discusión grupal en mesa redonda y utilizando análisis multivariante. Los datos obtenidos de los perfiles sensoriales se analizan utilizando un modelo mixto de análisis de la varianza (anidado x factorial) y un análisis canónico. Los resultados del análisis de varianza indican que las principales diferencias entre estilos de elaboración se deben a los atributos frutado, sabor amargo y firmeza (p < 0.05) y que las diferencias entre muestras, dentro de cada estilo de elaboración, se deben a todos los atributos estudiados (p < 0.001). El test de medias de Duncan y el análisis canónico muestran que todas las muestras son diferentes dentro de cada estilo de elaboración

Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongue

Table olives are prone to the appearance of sensory defects that decrease their quality and in some cases result in olives unsuitable for consumption. The evaluation of the type and intensity of the sensory negative attributes of table olives is recommended by the International Olive Council, although not being legally required for commercialization. However, the accomplishment of this task requires the training and implementation of sensory panels according to strict directives, turning out in a time-consuming and expensive procedure that involves a degree of subjectivity. In this work, an electronic tongue is proposed as a taste sensor device for evaluating the intensity of sensory defects of table olives. The potentiometric signal profiles gathered allowed establishing multiple linear regression models, based on the most informative subsets of signals (from 24 to 29 recorded during the analysis of olive aqueous pastes and brine solutions) selected using a simulated annealing meta-heuristic algorithm. The models enabled the prediction of the median intensities (R2 ≥ 0.942 and RMSE ≤ 0.356, for leave-one-out or repeated K-fold cross-validation procedures) of butyric, musty, putrid, winey-vinegary, and zapateria negative sensations being, in general, the predicted intensities within the range of intensities perceived by the sensory panel. Indeed, based on the predicted mean intensities of the sensory defects, the electrochemical-chemometric approach developed could correctly classify 86.4% of the table olive samples according to their trade category based on a sensory panel evaluation and following the International Olive Council regulations (i.e., extra, 1st choice, 2nd choice, and olives that may not be sold as table olives). So, the satisfactory overall predictions achieved demonstrate that the electronic tongue could be a complementary tool for assessing table olive defects, reducing the effort of trained panelists and minimizing the risk of subjective evaluations.This work was financially supported by Project POCI-01-0145-FEDER-006984—Associate Laboratory LSRE-LCM, by Project UID/QUI/00616/2013 —CQ-VR, and UID/AGR/00690/ 2013—CIMO, all funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through COMPETE2020—Programa Operacional Competitividade e Internacionalização (POCI) and by national funds through Fundação para a Ciência e a Tecnologia (FCT), Portugal. Strategic funding of UID/BIO/04469/2013 unit is also acknowledged. Nuno Rodrigues thanks FCT, POPH-QREN, and FSE for the Ph.D. Grant (SFRH/BD/104038/2014).info:eu-repo/semantics/publishedVersio

Evaluación de la calidad físicoquímica y sensorial de tres marcas comerciales de café tostado y molido

The aim of the investigation was to determine the physical and chemical quality and sensory acceptability of the three principal commercial brands of coffee of the Venezuelan market. Of three selected brands, there were chosen at random three lots of production and of every lot of production each one selected at random three packages of coffee of 500 g, deciding the parameters physicist-chemist to every package for duplicate. For the global acceptability, there were mixed the samples of three lots by every brand. The physical and chemical analyses were carried out according to norms COVENIN and the Technical Colombian Procedure. The physical and chemical results were analyzed statistically by a nested variance analysis. There were obtained for the brands A, B and C that the content of dampness and of ashes were inside the demanded in the respective regulative procedure; the parameter of color L allowed to classify to all the brands in degree of average toasting; the content of solid soluble allowed to classify to the brand A with an average concentration of the infusion, and the B and C with a dark concentration of the infusion; with the performance of the extraction of the drink it was located to the brands B and C inside the ideal range (18-22%) and the brand for under the low value of the range, but very near to he, and finally the granulometry (% of retention) for the sieve of 0,5mm and 0,25mm allowed to classify to all the brands in thin granulometry, though presenting a high dispersion of the sizes of the particles. For the global acceptability a scale was used hedonic of 9 categories and 30 persons who were consuming at least a daily cup of black coffee. The results were analyzed statistically by a variance analysis with design in complete randomized blocks, throwing that the brand A pleased lightly, whereas the brands B and C pleased moderately. The brand A was the one that less obtained contained of solid soluble and consequently less performance, for what the drink obtained possibly was possessing less intensity in the flavor of the coffee, nevertheless one did not see affected negatively, though 20% of the consumers located it in the categories of displeasure, situation that did not happen with other two brands.El objetivo de esta investigación fue determinar la calidad físicoquímica y la aceptabilidad sensorial de las tres principales marcas de café posicionadas en el mercado venezolano. De las tres marcas seleccionadas, se escogió al azar tres lotes de producción y de cada lote de producción se seleccionó al azar tres paquetes de café de 500 g cada uno, determinándose los parámetros físicoquímicos a cada paquete por duplicado. Para la aceptabilidad sensorial, se mezclaron las muestras de los tres lotes por cada marca. Los análisis físicoquímicos se realizaron por la norma COVENIN y las Normas Técnicas Colombianas. Los resultados físicoquímicos fueron analizados estadísticamente por un análisis de varianza anidado. Se obtuvo para las marcas A, B y C que el contenido de humedad y de cenizas se encontraron dentro de lo exigido en las respectivas normas regulatorias; el parámetro de color L permitió clasificar a todas las marcas en grado de tostado medio; el contenido de sólidos solubles permitió clasificar a la marca A con una concentración media de la infusión, y las B y C con una concentración oscura de la infusión; con el rendimiento de la extracción de la bebida se ubicó a las marcas B y C dentro del rango óptimo (18-22%) y la marca A por debajo del valor inferior del rango y por último la granulometría (% de retención) para el tamiz de 0,5mm y 0,25mm permitió clasificar a todas las marcas en granulometría fina, aunque presentando una alta dispersión de los tamaños de las partículas. Para la aceptabilidad sensorial se empleó una escala hedónica de 9 categorías y 30 personas que consumían por lo menos una taza diaria de café negro. Los resultados fueron analizados empleando un análisis de varianza con un diseño en bloques completos aleatorizados, arrojando que la marca A agradó ligeramente, mientras que las marcas B y C agradaron moderadamente. La marca A fue la que obtuvo menor contenido de sólidos solubles y por consiguiente menor rendimiento, por lo que la bebida obtenida posiblemente poseía menor intensidad en el sabor del café; sin embargo, no se vio afectada negativamente, aunque el 20% de los consumidores la ubicó en las categorías de desagrado, situación que no ocurrió con las otras dos marcas

Sensory analysis integrated by palynological and physicochemical determinations plays a key role in differentiating unifloral honeys of similar botanical origins (Myrtaceae honeys from southern Spain)

Myrtaceae honeys produced in Sierra Morena (southern Spain, Andalusia) are obtained from both Eucalyptus camaldulensis and Myrtus communis, and honeys can be easily confused when classified as they come from the same botanical family. The characterisation was intended on the basis of their physicochemical, sensory and palynological properties. Cluster analysis (CA) and principal component analysis (PCA) allowed us to make a distinction between two honey profiles. The first one corresponds to the European sensory profile described for Eucalyptus unifloral honeys. The second profile, which sensory characteristics are absolutely different, has not been previously described. Classification of samples is proposed to be based on their pollen type and content and sensory attributes. Therefore, pollen type and content in E. camaldulensis and M. communis are required to distinguish Eucalyptus honey type from other honeys coming from Myrtaceae family. Sensory analysis identifies honey botanical source as well as palynological analysis: Eucalyptus sensory profile requires over 50% of E. camaldulensis and under 30% of M. communis pollen. Previously undefined sensory profile of myrtle honey is showed under 50% of E. camaldulensis and over 30% of M. communis pollen

Panel training programme for the Protected Designation of Origin “Aceituna Aloreña de Malaga”

A training programme (52 h) was developed for the Protected Designation of Origin (PDO) Aceituna Aloreña de Málaga quality certification panel. Recruiting of the panel was done by personal interview with open questions between producers and technicians of the product and seven tests were submitted to potential candidates during the selection step (4h). Training was done in two stages: a basic training period (12h) in which the assessors developed their sensory memory and improved their aptitude for detecting, recognizing and describing the sensory stimuli and a specific training period (36 h), in which the sample preparation, test conditions and the sensory profile were established. The specific training finished when the evaluation method and requirements of the Aloreña olives for the PDO were established and the panel work as a whole. 9 positive descriptors were analyzed in order to characterize Aloreña table olives: 4 for odor (fruity, green, seasoning and lactic), 2 for aroma (fruit and seasoning), 2 for basic tastes (acid and bitter) and 1 for texture (crunchy). The Aloreña olive from Málaga is characterized by its fruity and seasoning odor and aroma, bitter taste and crunchy texture.&lt;br&gt;&lt;br&gt;Se presenta el programa de formación de catadores para la Denominación de Origen Protegida (DOP) “Aceituna Aloreña de Málaga”. Este programa, de 52 h de duración, se realiza en 2 etapas: una primera de selección (4 h) donde se eligen a los candidatos más adecuados entre industriales y técnicos del sector y una segunda de entrenamiento (48h) que consta de 2 fases: una primera general (12h) donde los catadores aprenden el vocabulario y desarrollan la memoria sensorial y una segunda específica (36h) donde se establece la forma de preparación de la muestra, las condiciones del ensayo, la hoja de perfil y los criterios de aceptación y rechazo para la DOP. Se valoran 9 atributos sensoriales: 4 de olor (frutado, verde/hierba, aliño y láctico), 2 de aroma (frutado y aliño), 2 sabores básicos (ácido y amargo) y 1 de textura (crocante) y la ausencia de defectos. La aceituna Aloreña de Málaga se caracteriza por su olor y aroma afrutado y a aliño, por su sabor amargo y por su textura crocante

Monitoring, Modelling and Forecasting of the Pollen Season

The section about monitoring covers the development of phenological networks, remote sensing of the season cycle of the vegetation, the emergence of the science of aerobiology and, more specifically, aeropalynology, pollen sampling instruments, pollen counting techniques, applications of aeropalynology in agriculture and the European Pollen Information System. Three data sources are directly related with aeropalynology: phenological observations, pollen counts and remote sensing of the vegetation activity. The main future challenge is the assimilation of these data streams into numerical pollen forecast systems. Over the last decades consistent monitoring efforts of various national networks have created a wealth of pollen concentration time series. These constitute a nearly untouched treasure, which is still to be exploited to investigate questions concerning pollen emission, transport and deposition. New monitoring methods allow measuring the allergen content in pollen. Results from research on the allergen content in pollen are expected to increase the quality of the operational pollen forecasts