Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives

30 Páginas; 1 Tabla; 2 Figuras

Detalhes bibliográficos
Autores: Castro Gómez-Millán, Antonio de, Sánchez Gómez, Antonio Higinio, Cortés Delgado, Amparo, López-López, Antonio, Montaño, Alfredo
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/171339
Acesso em linha:http://hdl.handle.net/10261/171339
Access Level:acceso abierto
Palavra-chave:Table olives
Processing
Lactobacillus pentosus
Volatile composition
Manzanilla cultivar
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spelling Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olivesCastro Gómez-Millán, Antonio deSánchez Gómez, Antonio HiginioCortés Delgado, AmparoLópez-López, AntonioMontaño, AlfredoTable olivesProcessingLactobacillus pentosusVolatile compositionManzanilla cultivar30 Páginas; 1 Tabla; 2 FigurasThe effects of the main steps of Spanish-style processing (alkaline treatment and fermentation) on the volatile composition of cv. Manzanilla green olives were studied. Both spontaneous and controlled fermentations were considered. In the latter case, a Lactobacillus pentosus strain from green olive fermentation brine was used as starter culture. The volatile profile was determined by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS). Most of the volatile compounds detected in fresh olives decreased or were undetected after alkaline treatment, while several compounds (mostly acetic acid, 2-methylbutanoic acid, and ethanol) were formed as a result of this treatment. Over 50 new volatile components, mostly esters and phenols, appeared as a result of fermentation. The most outstanding finding was a considerable increase in 4-ethyl phenol (almost 100-fold increase) in inoculated olives compared to the uninoculated product. However, a sensory panel did not find significant differences in odor perception.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 reviewedElsevierMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201820182019info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/171339reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-54048-Rhttp://dx.doi.org/10.1016/j.foodchem.2018.07.166Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1713392026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives
title Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives
spellingShingle Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives
Castro Gómez-Millán, Antonio de
Table olives
Processing
Lactobacillus pentosus
Volatile composition
Manzanilla cultivar
title_short Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives
title_full Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives
title_fullStr Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives
title_full_unstemmed Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives
title_sort Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives
dc.creator.none.fl_str_mv Castro Gómez-Millán, Antonio de
Sánchez Gómez, Antonio Higinio
Cortés Delgado, Amparo
López-López, Antonio
Montaño, Alfredo
author Castro Gómez-Millán, Antonio de
author_facet Castro Gómez-Millán, Antonio de
Sánchez Gómez, Antonio Higinio
Cortés Delgado, Amparo
López-López, Antonio
Montaño, Alfredo
author_role author
author2 Sánchez Gómez, Antonio Higinio
Cortés Delgado, Amparo
López-López, Antonio
Montaño, Alfredo
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Table olives
Processing
Lactobacillus pentosus
Volatile composition
Manzanilla cultivar
topic Table olives
Processing
Lactobacillus pentosus
Volatile composition
Manzanilla cultivar
description 30 Páginas; 1 Tabla; 2 Figuras
publishDate 2018
dc.date.none.fl_str_mv 2018
2018
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/171339
url http://hdl.handle.net/10261/171339
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-54048-R
http://dx.doi.org/10.1016/j.foodchem.2018.07.166
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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