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Featured Application: A detailed description of the products of interest is particularly interesting for trained descriptive panels that rely on specific descriptors and definitions. The effectiveness of the experimental method proposed could represent an important innovation toward the development of an official sensory standard for olive paté to increase global quality and certify the typicality of the product. It could be helpful for manufacturers to know the sensory characteristics of olive paté to make it competitive in the marketplace. This will also result in increased attention from consumers. The developed lexicon could also promote communication regarding product quality among sensory scientists and many stakeholders, such as product developers, marketing professionals, and suppliers. Olive paté is a traditional Italian food typical of the Mediterranean diet, derived from debittered, pitted, and crushed table olives. Currently, there is no sensory standard for the quality of the product. In this research, a specific lexicon and an innovative profile sheet for sensory analysis of olive paté have been developed and tested to fill the gap. The list of descriptors was set in terms of negative sensations, olfactory/gustatory sensations, and kinaesthetic attributes. The assessors of a professional panel were first trained with and then used the profile sheet to characterize 40 olive paté commercial samples from five different Olea europaea L. cultivars. From a sensorial point of view, Nocellara del Belice paté was perceived as the saltiest, Nocellara etnea as the bitterest, and Hojiblanca and Bella di Cerignola were the most balanced and characterized on the olfactory/gustatory level. In terms of texture, Hojiblanca paté is the most consistent and grainiest. To support and verify kinaesthetic descriptors, textural analysis by back extrusion was performed. Through the agglomerative hierarchical analysis, the various paté showed a clear clusterization into two clusters: Nocellara del Belice-Itrana and Hojblanca-Nocellara etnea-Bella di Cerignola. The results obtained showed the validity of the profile sheet to correctly assess the different products. [ABSTRACT FROM AUTHOR]

Olive paté is a traditional Italian food typical of the Mediterranean diet, derived from debittered, pitted, and crushed table olives. Currently, there is no sensory standard for the quality of the product. In this research, a specific lexicon and an innovative profile sheet for sensory analysis of olive paté have been developed and tested to fill the gap. The list of descriptors was set in terms of negative sensations, olfactory/gustatory sensations, and kinaesthetic attributes. The assessors of a professional panel were first trained with and then used the profile sheet to characterize 40 olive paté commercial samples from five different Olea europaea L. cultivars. From a sensorial point of view, Nocellara del Belice paté was perceived as the saltiest, Nocellara etnea as the bitterest, and Hojiblanca and Bella di Cerignola were the most balanced and characterized on the olfactory/gustatory level. In terms of texture, Hojiblanca paté is the most consistent and grainiest. To support and verify kinaesthetic descriptors, textural analysis by back extrusion was performed. Through the agglomerative hierarchical analysis, the various paté showed a clear clusterization into two clusters: Nocellara del Belice-Itrana and Hojblanca-Nocellara etnea-Bella di Cerignola. The results obtained showed the validity of the profile sheet to correctly assess the different products.

Food plays a central role in health, especially through consumption of plant-derived foods. Functional foods, supplements, and nutraceuticals are increasingly entering the market to respond to consumer demand for healthy products. They are foods, supplements, and ingredients which offer health benefits beyond the standard nutritional value. Some benefits are associated with phenolic compounds and phytochemicals with antioxidant properties. An olive pâté (OP) was added with antioxidants derived from olive mill wastewater (OMWW) to obtain a functional product rich in phenolic compounds. The olive pâté is produced from the ground olive pericarp, which shows an excellent natural antioxidant content. The OMWW is a waste product from oil processing, which is also rich in phenolic compounds. The result was a product rich in trans-resveratrol, OH tyrosol, and tyrosol in concentrations such as satisfying the European community’s claims regarding the possible antioxidant action on plasma lipids with excellent shelf-life stability. The total phenolic content was assayed by a colorimetric method, the antioxidant activity by the ABTS [(2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)] test, the phenolic profile by Q Exactive Orbitrap LC-MS/MS. The shelf-life stability was confirmed by yeast, molds, and total microbial count, pH, and water activity determinations, and the best pasteurization parameters were determined. The palatability was judged as excellent.

The present study examines the effect of high hydrostatic pressure processing (HHP) as an alternative to thermal pasteurization treatments for the conservation of olive pate and its stability during refrigerated storage, through the characterization of microbiological, physico-chemical and sensory aspects. The olive pate was made with green, pitted table olives packed in brine. Orange juice, olive oil, spices and potassium sorbate were added to the olives after being washed in water. To evaluate the effects of processing, four treatments of APH (450 and 600MPa for 5 and 10 min) and a thermal pasteurization (80 °C for 20 min) were applied to compare them with the unprocessed product. APH-treated samples showed a further reduction in the presence of microorganisms, an increase in oxidative stability, a higher sensory acceptance, greater clarity and less browning regarding the colorimetric coordinates, in comparison with those treated by thermal pasteurization. The study of the shelf life of the product in refrigeration would indicate the feasibility to implement APH technology in order to obtain food with a similar shelf life to foods obtained through the traditional thermal pasteurization treatment, but with better sensory quality.

The present study examines the effect of high hydrostatic pressure processing (HHP) as an alternative to thermal pasteurization treatments for the conservation of olive pate and its stability during refrigerated storage, through the characterization of microbiological, physico-chemical and sensory aspects. The olive pate was made with green, pitted table olives packed in brine. Orange juice, olive oil, spices and potassium sorbate were added to the olives after being washed in water. To evaluate the effects of processing, four treatments of APH (450 and 600MPa for 5 and 10 min) and a thermal pasteurization (80 °C for 20 min) were applied to compare them with the unprocessed product. APH-treated samples showed a further reduction in the presence of microorganisms, an increase in oxidative stability, a higher sensory acceptance, greater clarity and less browning regarding the colorimetric coordinates, in comparison with those treated by thermal pasteurization. The study of the shelf life of the product in refrigeration would indicate the feasibility to implement APH technology in order to obtain food with a similar shelf life to foods obtained through the traditional thermal pasteurization treatment, but with better sensory quality. [ABSTRACT FROM AUTHOR]

Food plays a central role in health, especially through consumption of plant-derived foods. Functional foods, supplements, and nutraceuticals are increasingly entering the market to respond to consumer demand for healthy products. They are foods, supplements, and ingredients which offer health benefits beyond the standard nutritional value. Some benefits are associated with phenolic compounds and phytochemicals with antioxidant properties. An olive pâté (OP) was added with antioxidants derived from olive mill wastewater (OMWW) to obtain a functional product rich in phenolic compounds. The olive pâté is produced from the ground olive pericarp, which shows an excellent natural antioxidant content. The OMWW is a waste product from oil processing, which is also rich in phenolic compounds. The result was a product rich in trans-resveratrol, OH tyrosol, and tyrosol in concentrations such as satisfying the European community's claims regarding the possible antioxidant action on plasma lipids with excellent shelf-life stability. The total phenolic content was assayed by a colorimetric method, the antioxidant activity by the ABTS [(2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)] test, the phenolic profile by Q Exactive Orbitrap LC-MS/MS. The shelf-life stability was confirmed by yeast, molds, and total microbial count, pH, and water activity determinations, and the best pasteurization parameters were determined. The palatability was judged as excellent. [ABSTRACT FROM AUTHOR]