A Study on Table Olive Fermentations of Gemlik Olive cv. Through Physico-Chemical, Sensory Analyses and Mathematical Model Fitting  

作　　者：Orner Faruk GAMLI Selahaddin Batuhan AKBEN 

机构地区：[1]Department of Food Engineering, University of Korkut Ata, Osmaniye 80010, Turkey [2]Department of Computer Technologies, Bahce Vocational School, University of Korkut Ata, Osmaniye 80500, Turkey

出　　处：《Journal of Food Science and Engineering》2017年第9期443-452,共10页食品科学与工程（英文版）（美国）

摘　　要：Gemlik olive was studied by a combined strategy consisting of physic-chemical, sensorial analyses and mathematical relationship among these parameters. Moisture contents of olive fruits decreased from 36.64% to 23.86%, both salt concentration and firmness increased to 9.35 g NaCI/100 g and 51.6% respectively. Total phenols of olive fruits changed from 1714.5 mg GAE/kg to 451.4 mg GAE/kg and radical scavenging activity （DPPH %） decreased from 91.48% to 32.14% respectively. L＊, a＊ and b＊ values of Gemlik olives were decreased during fermentation. There was a close relationship among physicochemical parameters of Gemlik olives in mathematically. In order to model this mathematical relation, Vandermonde matrix based 3th degree polynomial equations was used because it gave best model fits for the data of physical and chemical parameters of olive fruits. On the other hand, according to the results of sensory evaluation, the attributes of saltness and crispiness were highly scored （7.21-7.34） but the sensory scores of astringency and bitterness were evaluated from 4.56 to 5.61 by participants. The physico-chemical characteristic changes during the fermentation of Gemlik olives subjected to dry salting method for producing table olives were modeled and suggested with the determined physico-chemical evaluation scores to future studies.

关 键 词：Gemlik table olive fermentation PHYSICO-CHEMICAL color mathematical relationship sensory attributes Vandermonde. 

分 类 号：TS0[轻工技术与工程]