{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,29]],"date-time":"2026-10-29T05:48:01Z","timestamp":1793252881532,"version":"4.5.0"},"reference-count":44,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2023,3,24]],"date-time":"2023-03-24T00:00:00Z","timestamp":1679616000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Junta de Extremadura","award":["GR21121-AGA008"],"award-info":[{"award-number":["GR21121-AGA008"]}]},{"name":"European Regional Development Fund (FEDER)","award":["GR21121-AGA008"],"award-info":[{"award-number":["GR21121-AGA008"]}]},{"name":"Telenatura EBT, SL company","award":["GR21121-AGA008"],"award-info":[{"award-number":["GR21121-AGA008"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Californian-style black olives can undergo different chemical changes during the sterilization process that can affect their sensory and phenol characteristics. Thus, these olives were stuffed with flavoured hydrocolloids and submitted to different thermal sterilization treatments to assess sensory categories. The triangular test indicated that the panellists were able to discriminate between samples from different categories according to their aromas with more than 85% success. The results indicated that the negative aroma detected by tasters was related to burn defects. The highest level of defects was found in standard olives, while the lowest was identified in the extra category. Furthermore, olives submitted to the lowest thermal sterilization treatment (extra) presented significantly higher phenol profile content, such as for hydroxytyrosol, tyrosol, oleuropein and procyanidin B1. The electronic nose (E-nose) discriminated between samples from different categories according to the specific aroma (PC1 = 82.1% and PC2 = 15.1%). The PLS-DA classified the samples with 90.9% accuracy. Furthermore, the volatile organic compounds responsible for this discrimination were creosol, copaene, benzaldehyde and diallyl disulphide. Finally, the models established by the PLS analysis indicated that the E-nose could predict olives according to their aroma and total phenol profile (RCV2 values were 0.89 and 0.92, respectively). Thus, this device could be used at the industrial level to discriminate between olives with different sensory aromas to determine those with the highest quality.<\/jats:p>","DOI":"10.3390\/foods12071377","type":"journal-article","created":{"date-parts":[[2023,3,24]],"date-time":"2023-03-24T04:31:05Z","timestamp":1679632265000},"page":"1377","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors"],"prefix":"10.3390","volume":"12","author":[{"given":"Gema","family":"Cascos","sequence":"first","affiliation":[{"name":"Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Su\u00e1rez s\/n, 06007 Badajoz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juan","family":"Barea-Ramos","sequence":"additional","affiliation":[{"name":"Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Su\u00e1rez s\/n, 06007 Badajoz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4438-9372","authenticated-orcid":false,"given":"Ismael","family":"Montero-Fern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering and Physical Chemistry, Area of Chemical Engineering, Faculty of Sciences, University of Extremadura, Avda. de Elvas, s\/n, 06006 Badajoz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonio","family":"Ruiz-Canales","sequence":"additional","affiliation":[{"name":"Engineering Department, Miguel Hern\u00e1ndez University of Elche, Politechnic High School of Orihuela, 03312 Elche, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0905-9546","authenticated-orcid":false,"given":"Jes\u00fas","family":"Lozano","sequence":"additional","affiliation":[{"name":"Industrial Engineering School, University of Extremadura, 06006 Badajoz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8134-0618","authenticated-orcid":false,"given":"Daniel","family":"Mart\u00edn-Vertedor","sequence":"additional","affiliation":[{"name":"Technological Institute of Food and Agriculture (CICYTEX-INTAEX), Junta of Extremadura, Avda. Adolfo Su\u00e1rez s\/n, 06007 Badajoz, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e57","DOI":"10.1017\/jns.2020.50","article-title":"Table olives and health: A review","volume":"9","author":"Rocha","year":"2020","journal-title":"J. Nutr. Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"2232","DOI":"10.1002\/jsfa.11561","article-title":"Electronic nose application for the discrimination of sterilization treatments applied to Californian-style black olive varieties","volume":"102","author":"Lozano","year":"2022","journal-title":"J. Sci. Food Agric."},{"key":"ref_3","first-page":"86","article-title":"Elaboration of table olives","volume":"57","year":"2006","journal-title":"Grasas Aceites"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"113556","DOI":"10.1016\/j.lwt.2022.113556","article-title":"Evaluation of the olfactory pattern of black olives stuffed with flavored hydrocolloids","volume":"163","author":"Lozano","year":"2022","journal-title":"LWT"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1016\/j.jfoodeng.2016.07.011","article-title":"Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives","volume":"191","author":"Tang","year":"2016","journal-title":"J. Food Eng."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"107369","DOI":"10.1016\/j.foodcont.2020.107369","article-title":"Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue","volume":"117","author":"Rodrigues","year":"2020","journal-title":"Food Control"},{"key":"ref_7","unstructured":"(2016). Norma de Calidad de las Aceitunas de Mesa (Standard No. Royal Degree 679\/2016)."},{"key":"ref_8","unstructured":"International Olive Council (IOC) (2022, February 05). Method Sensory Analysis of Table Olives. 2021. COI\/OT\/MO No 1\/Rev.2 November 2021. Available online: https:\/\/www.internationaloliveoil.org."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"S\u00e1nchez, R., Fern\u00e1ndez, A., Mart\u00edn-Tornero, E., Mel\u00e9ndez, F., Lozano, J., and Mart\u00edn-Vertedor, D. (2022). Application of Digital Olfaction for Table Olive Industry. Sensors, 22.","DOI":"10.3390\/s22155702"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"250","DOI":"10.1016\/j.foodchem.2019.01.191","article-title":"Monitoring of Acrylamide and Phenolic Compounds in Table Olive after High Hydrostatic Pressure and Cooking Treatments","volume":"286","author":"Lodolini","year":"2019","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"113317","DOI":"10.1016\/j.lwt.2022.113317","article-title":"Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME\/GC-MS and E-nose analyses with the aid of chemometrics","volume":"161","author":"Zhang","year":"2022","journal-title":"LWT"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"625","DOI":"10.1016\/j.jfoodeng.2007.06.039","article-title":"Monitoring storage shelf life of tomato using electronic nose technique","volume":"85","author":"Wang","year":"2008","journal-title":"J. Food Eng."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"\u00c1lvarez-Ort\u00ed, M., Pardo, J.E., Cascos, G., S\u00e1nchez, R., Lozano, J., and Mart\u00edn-Vertedor, D. (2023). E-Nose Discrimination of Almond Oils Extracted from Roasted Kernels. Nutrients, 15.","DOI":"10.3390\/nu15010130"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"127574","DOI":"10.1016\/j.foodchem.2020.127574","article-title":"Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats","volume":"334","author":"Moreno","year":"2021","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"164","DOI":"10.1016\/j.foodchem.2017.04.052","article-title":"Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste","volume":"233","author":"Schaide","year":"2017","journal-title":"Food Chem."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Arroyo, P., Mel\u00e9ndez, F., Su\u00e1rez, J.I., Herrero, J.L., Rodr\u00edguez, S., and Lozano, J. (2020). Electronic Nose with Digital Gas Sensors Connected via Bluetooth to a Smartphone for Air Quality Measurements. Sensors, 20.","DOI":"10.3390\/s20030786"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/0169-7439(87)80084-9","article-title":"Principal component analysis","volume":"2","author":"Wold","year":"1987","journal-title":"Chemom. Intell. Lab. Syst."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1002\/cem.785","article-title":"Partial least squares for discrimination","volume":"17","author":"Barker","year":"2003","journal-title":"J. Chemometr."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"111577","DOI":"10.1016\/j.scienta.2022.111577","article-title":"Influence of pre-harvest calcium applications on table olive characteristics during Spanish-style elaboration process","volume":"308","author":"Lodolini","year":"2023","journal-title":"Sci. Hortic."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"394","DOI":"10.1016\/j.lwt.2017.01.060","article-title":"Quantification of table olives\u2019 acid, bitter and salty tastes using potentiometric electronic tongue fingerprints","volume":"79","author":"Marx","year":"2017","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"104423","DOI":"10.1016\/j.jfca.2022.104423","article-title":"Acrylamide mitigation in Californian-style olives after thermal and baking treatments","volume":"108","year":"2022","journal-title":"J. Food Compos. Anal."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Mart\u00edn-Tornero, E., S\u00e1nchez, R., Lozano, J., Mart\u00ednez, M., Arroyo, P., and Mart\u00edn-Vertedor, D. (2021). Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-Nose for Acrylamide Determination. Foods, 10.","DOI":"10.3390\/foods10122973"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.foodchem.2017.01.090","article-title":"Global volatile profile of virgin olive oils flavoured by aromatic\/medicinal plants","volume":"227","author":"Perestrelo","year":"2017","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Montero-Fern\u00e1ndez, I., Marc\u00eda-Fuentes, J.A., Cascos, G., Saravia-Maldonado, S.A., Lozano, J., and Mart\u00edn-Vertedor, D. (2022). Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives. Foods, 11.","DOI":"10.3390\/foods11152305"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"109349","DOI":"10.1016\/j.foodres.2020.109349","article-title":"Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values","volume":"137","author":"Fan","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"S\u00e1nchez, R., Mart\u00edn-Tornero, E., Lozano, J., Boselli, E., Arroyo, P., Mel\u00e9ndez, F., and Mart\u00edn-Vertedor, D. (2021). E-Nose discrimination of abnormal fermentations in Spanish-Style Green Olives. Molecules, 26.","DOI":"10.3390\/molecules26175353"},{"key":"ref_27","first-page":"13","article-title":"Evaluaci\u00f3n de un Sistema de Enmascaramiento de Olor de Muestras de Ajo, Mediante un Sistema de Nariz Electr\u00f3nica","volume":"40","author":"Barat","year":"2017","journal-title":"Rev. Polit\u00e9cnica"},{"key":"ref_28","first-page":"509","article-title":"Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry","volume":"26","author":"Qiao","year":"2008","journal-title":"Chin. J. Chromatogr."},{"key":"ref_29","unstructured":"Ruiz, C., Tunarosa, F., Mart\u00ednez, J., and Stashenko, E. (2007). Estudio comparativo por GC-MS de metabolitos secundarios vol\u00e1tiles de dos quimiotipos de Lippia origanoides HBK, obtenidos por diferentes t\u00e9cnicas de extracci\u00f3n. Sci. Tech., 1."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"122837","DOI":"10.1016\/j.talanta.2021.122837","article-title":"A study of vegetable oil modified QCM sensor to detect \u03b2-pinene in Indian cardamom","volume":"236","author":"Debabhuti","year":"2022","journal-title":"Talanta"},{"key":"ref_31","unstructured":"Cedron Fern\u00e1ndez, M.T. (2004). Estudio anal\u00edtico de compuestos vol\u00e1tiles en vino. Caracterizaci\u00f3n quimiometr\u00eda de distintas denominaciones de origen. [Ph.D. Thesis, Universidad de La Rioja]. ISBN 84-689-0190-0190-3."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"638","DOI":"10.21273\/JASHS.125.5.638","article-title":"Contribution of Volatile Compounds to the Characteristic Aroma of Baked \u2018Jewel\u2019 Sweetpotatoes","volume":"125","author":"Wang","year":"2000","journal-title":"J. Am. Soc. Hortic. Sci."},{"key":"ref_33","first-page":"5","article-title":"An\u00e1lisis de Mon\u00f3mero Residual en Envases de Poliestireno Grado Alimenticio","volume":"2","author":"Flores","year":"2012","journal-title":"Qu\u00edmica Hoy"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1","DOI":"10.4103\/0973-029X.64299","article-title":"Xylene: An overview of its health hazards and preventive measures","volume":"14","author":"Kandyala","year":"2010","journal-title":"J. Oral. Maxillofac. Pathol."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"585","DOI":"10.1093\/chemse\/bjs049","article-title":"Genetic variation in the odorant receptor OR2J3 is associated with the ability to detect the \u201cgrassy\u201d smelling odor, cis-3-hexen-1-ol","volume":"37","author":"McRae","year":"2012","journal-title":"Chem. Senses"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"109600","DOI":"10.1016\/j.foodcont.2022.109600","article-title":"Machine olfaction discrimination of Spanish-style green olives inoculated with spoilage mold species","volume":"147","author":"Martillanes","year":"2023","journal-title":"Food Control"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"410","DOI":"10.1021\/jf00086a030","article-title":"Assignment of bitter almond oil to natural and synthetic sources by stable isotope ratio analysis","volume":"37","author":"Butzenlechner","year":"1989","journal-title":"J. Agric. Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"273","DOI":"10.1021\/jf60174a007","article-title":"Flavor components of garlic extract","volume":"19","author":"Brodnitz","year":"1971","journal-title":"J. Agric. Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"1733","DOI":"10.1016\/j.cjche.2015.07.026","article-title":"Preparation and simulation of a taro flavor","volume":"23","author":"Zhu","year":"2015","journal-title":"Chin. J. Chem. Eng."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.jpba.2014.08.030","article-title":"Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC\u2013MS combined with chemometrics","volume":"102","author":"Cui","year":"2015","journal-title":"J. Pharm. Biomed. Anal."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"S\u00e1nchez, R., Boselli, E., Fern\u00e1ndez, A., Arroyo, P., Lozano, J., and Mart\u00edn-Vertedor, D. (2022). Determination of the Masking Effect of the \u2018Zapateria\u2019 Defect in Flavoured Stuffed Olives Using E-Nose. Molecules, 27.","DOI":"10.3390\/molecules27134300"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"108568","DOI":"10.1016\/j.foodres.2019.108568","article-title":"Changes in volatile composition during the processing and storage of black ripe olives","volume":"125","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"1522","DOI":"10.1016\/j.foodchem.2007.10.008","article-title":"Volatile compounds in table olives (Olea Europaea L., Nocellara del Belice cultivar)","volume":"107","author":"Sabatini","year":"2008","journal-title":"Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"36","DOI":"10.3390\/s100100036","article-title":"Electronic nose for quality control of Colombian coffee through the detection of defects in \u201cCup Tests\u201d","volume":"10","author":"Reyes","year":"2009","journal-title":"Sensors"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/7\/1377\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T19:02:09Z","timestamp":1760122929000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/7\/1377"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,3,24]]},"references-count":44,"journal-issue":{"issue":"7","published-online":{"date-parts":[[2023,4]]}},"alternative-id":["foods12071377"],"URL":"https:\/\/doi.org\/10.3390\/foods12071377","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,3,24]]}}}