Buket Aydeniz

Sensory evaluation and consumer perception of some commercial green table olives

Purpose – The objective of this study is to evaluate the physico‐chemical and sensorial characteristics of some commercial green table olives. Also, it seeks to elaborate the sensorial background of consumer preferences of different green table olives.Design/methodology/approach – Four green table olive samples (Celebi, Domat, Kaba, and Ayvalik) commonly consumed in Turkey were chosen and collected from a local producer. Dimensional measures, salt content, pH value, oil content, titrable acidity, L value, a* value, b* value and texture of samples were assessed by the AOAC methods. A panel described and measured the appearance (greenness, yellowness, globeness), aroma (fresh olive, vinegary, soapy, musty), flavour (sour, salty, bitter, hay, oily) and texture properties (firmness, flesh/stone adherence, fibrousness, watery). In addition, 50 consumers evaluated hedonic values.Findings – The salt content, pH value, oil content, titrable acidity, L value, a* value, b* value and texture of samples were found to...