654-658In this study, the physicochemical and
sensorial characteristics of green olive pastes from retail markets were
analyzed. Physicochemical analysis showed that the titritable acidity, salt and
pH values of the pastes varied between 0.58–1.78 gm 100 gm-1,
3.45–7.16 gm 100 gm-1 and 2.82–4.08, respectively. The major
fermentation compounds were lactic acid, ethanol and methanol, which were
significantly different in all samples (p<0.01). Sucrose was detected in
only one sample, at a concentration of 5.17 mg 100 gm-1; the
glucose, fructose and citric acid concentrations ranged from 1.44–243.85 mg
100 gm-1, 5.58–474.25 mg 100 gm-1 and 102.5–774 mg 100 gm-1,
respectively. Acetaldehyde and n-propanol
were detected at very low concentrations. All green olive pastes were
recognized as “generally acceptable” by the panelists, however, sample D was
the most preferred paste in terms of the overall sensorial attributes