SENSORY ANALYSIS OF BLACK RIPE OLIVES EL ANALISIS...

SENSORY ANALYSIS OF BLACK RIPE OLIVES EL ANALISIS SENSORIAL DE LAS ACEITUNAS

Soh Min Lee, C. Sirimuangmoon, A. Gomez-Rico, K. Kitsawad, U. Rosa, J. Burns, W.H. Krueger, E. Fichtner, D. Flynn, Louise Ferguson

and Jean-Xavier Guinard

Feb. 17, 2012

Outline Esquema

• Sensory perceptions

• Sensory methodology

- Analytical tests

- Affective tests

• Uses of sensory evaluation

• Application of sensory evaluation in black ripe table olive research

• Percepciones sensoriales

• Metodologia del analisis sensorial

• Usos del analisis sensorial

• Aplicacion del analisis sensorial en la investigacion sobre aceitunas de mesa

Sensory Perceptions Percepciones sensoriales

• The two components of sensations

- Analytical (what is it?)

- Affective (do I like it?)

• Las sensaciones tienen dos componentes

– El analitico (tipo e intensidad)

– El afectivo (me gusta o no me gusta?)

Looks yummy..

Sensory Methodology Metodologia sensorial

• Based on the two components of sensations, we derive two types of sensory evaluation methods

– Analytical Tests

– Affective or hedonic tests

• Basado en los dos componentes de las sensaciones, existen dos tipos de pruebas en el analisis sensorial

– Pruebas analiticas

– Pruebas afectivas o hedonicas


• Analytical tests

- Difference?

- What is it?

- How strong is it?

• Use screened, trained,

and experienced subjects

with known sensory acuity

• Pruebas analiticas

– Diferencia?

– Que tipo?

– Que intensidad?

• Estas pruebas utilizan jueces

expertos, seleccionados y entrenados

Thresholds Difference tests Scaling Descriptive analysis

Umbrales Pruebas de diferencia Escalas Analisis descriptivo


• Affective/Consumer tests

- Preference?

- Just-right level?

- Like or dislike

- Purchase interest

- How do you use the product?

• Use naïve consumers from the target population (untrained)

• Pruebas afectivas

– Preferencia?

– Nivel adecuado?

– Me gusta/no me gusta?

– Que uso para el producto?

• Usan consumidores del producto (no expertos)

Quantitative methods Qualitative methods

Metodos cuantitativos Metodos cualitativos

Uses of sensory evaluation Usos del analisis sensorial

• Grading

• Quality assurance

• Correlate sensory and instrumental measurements

• Product reformulation/ optimization

• New product/technology development

• Marketing

• Certificacion

• Control de calidad

• Corelacion entre medidas sensoriales e instrumentales

• Reformulacion/ optimizacion

• Desarollo de nuevos productos/ nuevas tecnologias

• Marketing

Application 1: Sensory evaluation of sliced black ripe olives

• Table olive consumption has been declining in the U.S.

• Sensory evaluation was conducted to understand:

1) the sensory characteristics of various sliced olives

2) their relation to consumer preferences

3) and to determine which sensory attributes drive consumers’ liking

• El consumo de aceitunas ha venido disminuyendo en los EE.UU.

• La evaluación sensorial se realizó para comprender:

1) las características sensoriales de varias aceitunas

2) su relación con las preferencias de los consumidores

3) y para determinar qué atributos sensoriales gustan a los consumidores

• The goal of the research was to develop products that can encourage olive consumption in the U.S.


• El objetivo de la investigación fue el desarrollo de productos que puedan estimular el consumo de aceitunas en los EE.UU.

Descriptive Analysis : To measure the sensory characteristics of the olives with a trained panel

Analisis descriptivo

Consumer Test : To measure the acceptability of

the olives among consumers

Prueba de consumidores

Correlation of DA and Consumer data

: To uncover sensory drivers of liking by consumers Correlacion entre atributos sensoriales y preferencias

* Design of the study and specific aims



• Samples

20 commercial sliced black ripe olives from different regions, including U.S (California), Egypt, Morocco, Portugal and Spain, were used in the study.

• Productos

20 productos comerciales de varias regiones y paises (California, Egipto, Maruecos, Portugal y Espana)

Application 1: Sensory evaluation of sliced black ripe olives; Descriptive analysis

• Panel: 8 trained panelists

• Training sessions

- Developed descriptors

- Selected references

- Concept alignment

• Panel: 8 jueces expertos

• Formacion

– Desarollo de descriptores

– Seleccion de referencias

– Alineación de concepto

Qualitative Reference samples

Referencias

sensoriales

‘Earthy’ = Soil + olives

‘Ocean-like’ = Green seaweed +

anchovy + olives

Trying the qualitative reference for “earthy/soil-like” in order to understand the concept of it in the black olives.

Then trying the sample olives to detect the “earthy/soil-like” characteristic in the sample.

Attribute Reference Attribute Reference

Smel

l (A

rom

a)

Brine Black olive brine

Tast

e/ F

lavo

r

Sourness Citric acid solution

Saute’d mushroom Saute’d mushroom Bitterness Caffeine solution

Earthy/ Soil-like Soil* Saltiness NaCl solution

Nutty Pecan nut Brine Brine of black olives

Woody/ oak barrel Red wine* Ripeness

Artificial Fruity/ Floral Artificial raspberry flavor* Buttery Butter flavor*

Natural Fruity/ Floral Chrysanthemum tea* Metallic Canned asparagus

Vinegary White vinegar* Rancid Rancid olive

Alcohol Vodka* Soapy Bubble soap*

Fishy Dried anchovy* Gas (propane like) Propane gas

Cheesy Fetta cheese Te

xtu

re/

Mo

uth

feel

Firmness

Ap

pea

ran

ce

Black - reddish brown Skin part Fibrousness

Black - greenish gray Skin part Moisture release During chewing

Sheen Skin part (vivid - dull) Mouthcoating (oily)

Black - reddish brown Flesh part Chewiness

Black –yellow Flesh part Astringency

Black - greenish gray Flesh part Residual Left particles after swallow

Thickness of flesh Width of flesh

Table - Descriptors for olives Descriptores para aceitunas

* Mixed with olives



• Individual Evaluation

- Rated intensities of sensory attributes for each sample in triplicate

- Randomized order of presentation

- Line scale

- Serving/ Proper cleansers

• Evaluacion individual

– Intensidades de los atributos sensoriales para cada muestra por triplicado

– Orden aleatorio de presentación

– Escala de línea

– Porción / limpieza adecuada de boca entre muestras

Application 1: Sensory evaluation of sliced black ripe olives; Descriptive analysis; Results

A1 A2 A3

A4

A5

B1 B2

B3

B4 B5

C1

C2

D1

D2 E1

E2

E3

E4

E5

E6

brine

sautd

earthy

Oak barrel

nutty artifruit

Nat.fruit vinegary

alcohol

fishy

cheesy

Skin red

Skin grn

sheen

Flesh red

Flesh ylw

Flesh grn

thick salty

sour

bitter

ripe

butter

metal

rancid

Soap/med

gassy

firm

moist fiber

Mouth coat

chewy

residual

asting

-25

-5

15

-40 -20 0 20 40

F2 (

19

.40

%)

F1 (42.95 %)

Biplot (axes F1 and F2: 62.36 %)

Figure - Sensory Map (Mapa sensorial)

Application 1: Sensory evaluation of sliced black ripe olives; Descriptive analysis; Results

Descriptive analysis result summary

• Texture characteristics were the main discriminators among the products (PC 1) and obscured some of the flavor differences among them.

• Flavor characteristics differentiated among the olives based on their country of origin.

• Each olive sample was characterized (i.e. described and quantified)

Resumen de los resultados del analisis descriptivo

• Características de textura fueron los discriminadores principales entre los productos (PC 1) y oscurecieron algunas de las diferencias de sabor entre ellos.

• Características de sabor diferenciaron entre las aceitunas en función de su país de origen.

• Cada muestra de aceituna fue caracterizada (es decir, se describo y se cuantifico)

Application 1: Sensory evaluation of sliced black ripe olives; Consumer test

• Consumer (N=104) criteria

– Aged over 18

– American

– Black olives users and likers

• Tasting Questions:

– Overall liking

– Appearance liking

– Flavor (Taste & Smell) liking

– Texture liking

• Answered exit survey

• Caracteristicas de los consumidores (n=104)

– Mayores de 18 años

– Americanos

– Consumidores de aceitunas negras

• Preguntas de cata:

– Apreciacion general

– Apreciacion de apariencia

– Apreciacion de flavor (sabor y olor)

– Apreciacion de textura

• Encuesta de salidad

Application 1: Sensory evaluation of sliced black ripe olives; Consumer test; Results

Figure – Average overall degree of liking scores

1

2

3

4

5

6

7

8

9

OVERALL LIKING (n=104)

A1

A2

A3

A4

A5

B1

B2

B3

B4

B5

C1

C2

D1

D2

E1

E2

E3

E4

E5

E6

Cluster1

Cluster2

-1

-0.8

-0.6

-0.4

-0.2

0

0.2

0.4

0.6

0.8

1

-1 -0.8 -0.6 -0.4 -0.2 0 0.2 0.4 0.6 0.8 1

F2 (

9.8

6%

)

F1 (26.29%) Cluster1 Cluster2

A1

A2

A3

A4

A5

B1

B2

B3

B4

B5

C1

C2

D1

D2

E1

E2

E3

E4

E5

E6

-16

-11

-6

-1

4

9

14

-20 -15 -10 -5 0 5 10 15 20

Application 1: Sensory evaluation of sliced black ripe olives; Consumer test; Results

Figure - Internal preference map of 104 individual consumers based on overall degree for liking for 20 olives

Application 1: Sensory evaluation of sliced black ripe olives; Consumer test results (Continued)

Consumer test result summary

• CA olives were liked the most by American consumers.

• Overall degree of liking was mainly determined by one’s flavor preferences.

Resumen de las pruebas de consumidores

• Las aceitunas de California fueron las que mas gustaron a los consumidores estadounidenses.

• La apreciacion general fue determinada principalmente por las preferencias de flavor/sabor de uno.

Application 1: Sensory evaluation of sliced black ripe olives; Correlation between sensory profiles and consumer liking

Figure – Regression map of sensory attributes to consumer liking

Application 1: Sensory evaluation of sliced black ripe olives; Correlation between sensory profiles and consumer liking

Drivers of likes/dislikes for US black olives consumers

• Drivers of liking: salty, earthy, sour, yellow flesh, fishy/ocean-like

• Drivers of disliking: alcohol, oak barrel, artificial fruity

• Mainly affected by flavor profiles

• For texture, overall, consumers tended to enjoy olives having softer texture.

• Los ‘conductores’ de apreciacion / desagrado para los consumidores estadounidenses de aceitunas negras

• Los conductores de gusto: salado, terrenal, amarillo, pescado/océano

• Los conductores de desagrado: alcohol, barrica de roble y afrutado artificial

• Afectados principalmente por los perfiles de sabor

• Para la textura, en general, los consumidores tienden a disfrutar de aceitunas que tengan más suave textura.

Application 2: Sensory evaluation of mechanically-harvested Californian black ripe olives

• Table olives produced in U.S are hand-picked, a labor intensive and expensive practice

• Research was conducted to compare the sensory quality and consumer acceptability of mechanically-harvested and hand-picked olives.

• Las aceitunas de mesa producidas en los EE.UU. son recogidas a mano, una práctica de mano de obra intensiva y costosa

• La investigación se realizó para comparar la calidad y aceptabilidad sensorial de las aceitunas cosechadas mecánicamente con las de aceitunas recogidas a mano.


• The goal of this project was to develop economically feasible mechanical harvesting for California black ripe ‘Manzanillo’ table olives which is the cultivar that is most widely used for producing black ripe olives in California.

• El objetivo de este proyecto fue el desarrollo de la cosecha mecánica económicamente viable para las aceitunas negras de mesa 'Manzanillo', que es la variedad que más se utiliza para la producción de aceitunas negras en California.

Canopy contact shaking head harvester , Central Valley, California 2007

Materials (Experimental design and sampling plan)

Row #1

Row #2

Row #3

Row #4

Row #5

Row #6

Each row was randomly assigned to either

“hand harvest” or “machine harvest”

Half were treated at “Processor A” and the other half at “Processor B”

Half were processed “fresh” and the other half were processed after being held in storage tanks (“stored”)

Harvesting method

Processor

Processing method

x

x

8 differently treated olives/ row

*Olives from different rows (#1-6) which went through the same treatment were

pooled together

“Commercial olives” from each Processor

2 commercial olives

*The olives were standard products to be compared

against pilot ones

Sample abbreviation

Processor Commercial Harvesting method

Processing method

A_Comm A Commercial -

A_Hand_F - Hand Fresh olives

A_Hand_S Stored olives

A_Mach_F Machine Fresh olives

A_Mach_S Stored olives

B_Comm B Commercial -

B_Hand_F - Hand Fresh olives

B_Hand_S Stored olives

B_Mach_F Machine Fresh olives

B_Mach_S Stored olives

Table - Ten olive samples used in the study


Painty

Briny Ocean

Fermented

Canny

Earthy

Sauteed

DriedFruit

Floral

Size

Oval

Surface rough

Glossy

Skinbrown

Fleshbrown

FleshGrn

Sweetness

Saltiness

Umami

Bitterness

Roasted Butter

Ripeness

Firmness

Juicy Crumbly

Fibrous

Mouth coating

BrinyAF Lastflavor

Astringent

-1

-0.75

-0.5

-0.25

0

0.25

0.5

0.75

1

-1 -0.75 -0.5 -0.25 0 0.25 0.5 0.75 1

D2 (

37

.72

%)

D1 (42.56 %)

Application 2: Sensory evaluation of mechanically-harvested Californian black ripe olives; Descriptive analysis; Results


AComm

AHandF

AHandS

AMachF

AMachS

BComm BHandF

BHandS

BMachF

BMachS

-2

-1.5

-1

-0.5

0

0.5

1

1.5

-3 -2.5 -2 -1.5 -1 -0.5 0 0.5 1 1.5 2 2.5

D2 (

37

.72

%)

D1 (42.56 %)

PC 1 (+) Fresh processed

olives

PC 1 (-) Others (stored olives

& commercial)



AComm

AHandF

AHandS

AMachF

AMachS

BComm BHandF

BHandS

BMachF

BMachS

-2

-1.5

-1

-0.5

0

0.5

1

1.5

-3 -2.5 -2 -1.5 -1 -0.5 0 0.5 1 1.5 2 2.5

D2

(3

7.7

2 %

)

D1 (42.56 %)

PC 2 (+) Processor B

PC 2 (-) Processor A



AComm

AHandF

AHandS

AMachF

AMachS

BComm BHandF

BHandS

BMachF

BMachS

-2

-1.5

-1

-0.5

0

0.5

1

1.5

-3 -2.5 -2 -1.5 -1 -0.5 0 0.5 1 1.5 2 2.5

D2

(3

7.7

2 %

)

D1 (42.56 %)

Least difference between harvesting

methods!



Descriptive analysis result summary

• The biggest difference was seen between processing methods - fresh processed vs. others (commercial & stored), primarily along PC 1.

• A processor difference was observed as the next biggest source of variation, primarily along PC 2.

• The difference between harvesting methods was minimal!

• This analysis shows that there was little difference in the sensory profile of the olives between harvesting methods.

Resumen de los resultados

• La mayor diferencia se observó entre los métodos de procesamiento - procesados frescos vs. otros (comercial o almacenado), principalmente a lo largo del PC 1.

• Una diferencia entre procesadores se observó como la fuente más grande de variación, a lo largo del PC 2.

• La diferencia entre los métodos de cosecha fue mínima!

• Este análisis demuestra que hubo poca diferencia en el perfil sensorial de las aceitunas entre los métodos de cosecha.

Application 2: Sensory evaluation of mechanically- harvested Californian black ripe olives; Descriptive analysis; Results

Application 2: Sensory evaluation of mechanically-harvested Californian black ripe olives; Consumer test; Results

1

3

5

7

9

sco

res

Overall degree of liking

On average, fresh processed black olives

were liked the most.

Figure – Average overall degree of liking scores

Figure - Partitioning of product variance (F-value) for overall degree of liking (N=100)

Commercial vs. others

Harvesting method (Hand vs. Machine)

Processing method

(Fresh vs. Stored)

Commercial vs others

Harvesting method

Processing method

Processor

Harvest method x processing method

Harvest method x processor

Processing method x processor


Acomm

AHandF

AHandS

AMachF

AMachS

Bcomm

BHandF

BHandS

BMachF BMachS

-6

-4

-2

0

2

4

6

8

-10 -8 -6 -4 -2 0 2 4 6 8

F2 (

14

.55

%)

F1 (27.37 %)

Observations (axes F1 and F2: 41.92 %)

Most of the consumers are in

this area. Fresh processed

olives are liked by a majority of consumers.

LS mean

Figure - Internal preference map of 100 individual consumers based on overall degree for liking for 10 olives

-1

-0.75

-0.5

-0.25

0

0.25

0.5

0.75

1

-1 -0.75 -0.5 -0.25 0 0.25 0.5 0.75 1

F2 (

14

.55

%)

F1 (27.37 %)

Variables (axes F1 and F2: 41.92 %)

Few consumers in this area

Commercial olives were liked the least

Consumer test result summary

• A majority of consumers liked olives that were fresh processed compared to others (commercial & stored before processing)

• Commercial olives were liked the least.

• There was no significant difference in overall acceptability between harvesting methods (Hand vs. Machine).

Resumen pruebas de consumidores

• A la mayoría de los consumidores les gustaron las aceitunas que fueron procesadas frescas (comparado con las aceitunas comerciales y las que fueron almacenadas antes de su procesamiento)

• Las aceitunas comerciales fueron las que menos se apreciaron.

• No hubo diferencias significativas en la aceptabilidad general entre los métodos de cosecha a mano y con máquina.


Application 2: Sensory evaluation of mechanically-harvested Californian black ripe olives; Correlation between sensory profiles and consumer liking

Appearance liking is not a significant source of

variance in this regression model.

Overall liking is highly related to flavor liking

and, to some extent, to texture liking

Figure – Regression map of sensory attributes to consumer liking

Conclusion

• No significant difference in the sensory profiles of hand- and mechanically-harvested olives

• No significant difference in consumer liking of hand- and mechanically-harvested olives

• Mechanical harvesting can produce table olives of similar sensory quality to traditional hand harvesting.

• Fresh processed olives differ in sensory quality with olives processed after storage and they are liked significantly better by consumers.

Conclusión

• No hubo diferencias significativas en los perfiles sensoriales de las aceitunas cosechadas a mano o mecánicamente

• No hubo diferencias significativas en apreciacion por los consumidores entre aceitunas cosechadas a mano o mecánicamente

• La cosecha mecánica puede producir aceitunas de mesa de calidad sensorial similar a la cosecha manual tradicional.

• Aceitunas procesadas frescas se diferencian en la calidad sensorial de las aceitunas procesadas después del almacenamiento y les gustan mas a los consumidores.

Application 2: Sensory evaluation of mechanical harvested Californian black ripe olives; Conclusion

Acknowledgements Agradecimientos • US Department of Agriculture

• Musco and Bell Carter

• Descriptive analysis panelists

• Consumers

• Assistants

• California Olive Committee

Gracias por su atención

SENSORY ANALYSIS OF BLACK RIPE OLIVES EL ANALISIS...

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