Sensory properties of green table olives prepared by different fermentation processes

Figures & data

Table 1. Description, definitions, references, and intensities used for sensory evaluation.

Tabla 1. Descripción, definiciones, referencias e intensidades utilizadas para la evaluación sensorial.

Descriptor	Definition	Reference
Appearance
Skin color (red)	Black–reddish brown	color red skin
Skin color (green)	Black–greenish gray	color green skin
Skin sheen	The vividness vs. dullness of the olive skin	Sheen
Flesh color (red)	Black–reddish brown color	Red flesh
Flesh color (yellow)	Black–yellow color	Yellow flesh
Flesh color (green)	Black–greenish gray color	Green flesh
Globeness	Resemblance to perfect globe	Marble ball
Thickness of flesh	The width of flesh	Thick
Aroma
Fresh olive	Intensity of fresh olive odor	Sensation perceived during mastication of fennel (leaves)
Vinegary	Aroma of acetic acid fermentation	Vinegar
Soapy	Aroma reminiscent of soap or lye	Dodeconoic acid
Musty	Odor of typical fungi and wet soil	2-Etil-1-hekzanol, Geosmin, Wet soil
Briny	The aroma of pickling salt	N/A
Sautéed mushroom	The aroma of sautéed, cooked and savory mushrooms	Sautdmshrm
Earthy/Soil-like	The aroma of natural wet soil	Earthy/soil
Oak barrel	The aroma of wood	Oak barl
Nutty	The aroma of peanut or oil cured olives	Nutty
Hay odor	Odor of dried grass	Dried grass wrapped in aluminum paper
Artificial	The scent of artificial fruit flavor (e.g. raspberry)	Arti fruit/floral
Fruity/Floral
Natural Fruity/Floral	The mild scent of natural fruit/flower (e.g. chrysanthemum)	Extra virgin olive oil from Aloreña variety
Vinegary	The aroma of fermented vegetables and vinegar	Vinegary
Alcohol	The aroma of ethanol	Alcohol
Fishy/Ocean-like	The aromas of the ocean and of dried anchovy	Fishy/ocean
Cheesy	The aroma of feta cheese	Cheesy

After: (Lee, Rudell, Davies, & Watkins, 2012; Rababah et al., 2005, 2013; Soldevilla et al., 2013)

Siguiendo a: (Lee et al., 2012; Rababah et al., 2005, 2013; Soldevilla et al., 2013).

Table 2. Description, definitions, references, and intensities used for sensory evaluation.

Tabla 2. Descripción, definiciones, referencias e intensidades utilizadas para la evaluación sensorial.

Taste
Sourness	The taste of citric acid	Citric acid solution in spring water (0.05% and 0.08% citric acid)
Bitterness	The taste of caffeine	0.3 g of caffeine is dissolved in 1 liter of water 30 ml of dissolution in 50 ml plastic cup (0.05% and 0.08% caffeine)
Saltiness	The taste of sodium chloride	2 g of salt is dissolved in 1 liter of water. 30 ml of dissolution in 50 ml plastic cup (0.2% and 0.5% iodized salt)
Flavor
Ripeness	The sensation of green and unripe vs. ripe olives	Ripe
Buttery	The sensations related to high fat/oil content	Butter
Metallic	The sensation related to canned vegetables	Metal
		Pineapple juice (canned)
Rancid	The unpleasant flavor as a result of being stale	Rancid
Soapy/medicinal	The sensation related to products containing soap	Soap/medicn
Gassy	The sensation related to propane gas	Gassy
	Texture/mouth feel
Firmness	Mechanical property of texture related to the strength required to attain a certain penetration of the olive.	Gordal olive with stone
Fibrousness	The texture of some raw vegetables (e.g. celery)	A portion of celery
Moisture release	The amount of moisture released during chewing	Moist (Cracker and Applesauce)
Mouth coating	The amount of mouth coating due to oil	Mouth coat
Chewiness	The amount of time required to chew before swallowing	Chewy
Astringency	Dry, puckering sensation on the tongue and palate	Alum solution in spring water
Residual	The amount of particles left after swallowing	Residual

After: (Lee et al., 2012; Rababah et al., 2005, 2013; Soldevilla et al., 2013)

Siguiendo a: (Lee et al., 2012; Rababah et al., 2005, 2013; Soldevilla et al., 2013).

Table 3. Descriptive sensory attribute scores of table olive varieties of descriptive panel after maturity.

Tabla 3. Puntajes asignados por el panel a los atributos sensoriales descriptivos de las variedades de aceitunas de mesa después de su madurez.

	Appearance
Trt	Oval	Glossy	Greenness	Yellowness
KH	8.4 ± 0.7 ^b	9.4 ± 0.7 ^ab	2.7 ± 0.1^ab	6.7 ± 0.5 ^fgh
KD	7.2 ± 0.2 ^f	4.5 ± 0.2 ^cd	1.4 ± 0.09 ^de	8.2 ± 0.7 ^abcd
KT	6.4 ± 0.5 ^de	9.5 ± 0.7 ^ab	2.3 ± 0.1 ^abc	7.4 ± 0.2 ^defg
KM	10.1 ± 0.8 ^a	8.4 ± 0.7 ^b	3.5 ± 0.2 ^a	10.5 ± 0.7 ^a
CH	6.8 ± 0.2 ^cd	10.1 ± 0.7 ^a	2.7 ± 0.1 ^ab	5.2 ± 0.1 ^h
CD	6.5 ± 0.5 ^de	5.2 ± 0.3 ^c	1.3 ± 0.07 ^de	7.9 ± 0.2 ^bcdef
CT	6.4 ± 0.4 ^de	9.5 ± 0.7 ^ab	2.3 ± 0.06 ^abc	7.2 ± 0.4 ^efgh
CM	9.2 ± 0.7 ^ab	8.4 ± 0.6 ^b	3.5 ± 0.2 ^a	9.0 ± 0.7 ^abc
BH	7.5 ± 0.4 ^c	9.4 ± 0.8 ^ab	2.1 ± 0.1 ^abc	6.1 ± 0.3 ^gh
BD	4.1 ± 0.3 ^ef	3.9 ± 0.1 ^de	1.0 ± 0.07 ^e	8.3 ± 0.7 ^abcd
BT	6.4 ± 0.2 ^de	9.4 ± 0.7 ^ab	2.0 ± 0.03^bcde	7.3 ± 0.1 ^defgh
BM	10.0 ± 0.7 ^a	5.1 ± 0.3 ^c	2.7 ± 0.1^ab	9.7 ± 0.7 ^ab
NH	6.9 ± 0.1 ^cd	9.5 ± 0.5 ^ab	2.2 ± 0.1 ^abc	6.1 ± 0.2 ^gh
ND	4.2 ± 0.2 ^ef	3.9 ± 0.1 ^de	1.1 ± 0.07 ^e	7.5 ± 0.5 ^abcde
NT	6.5 ± 0.5 ^de	8.4 ± 0.3 ^b	1.8 ± 0.09 ^cde	7.2 ± 0.4 ^efgh
NM	8.3 ± 0.7 ^bc	3.7 ± 0.2 ^e	3.4 ± 0.2 ^a	9.8 ± 0.7 ^ab

All values are means of three replicates and calculated on wet basis

*Trt = De-bittering method of different varieties, N = Nabali, C = Crosodi, B = Baladi, K = k₁₈, H = whole table olive, D = ticked table olive, T = scratchy table olive, M = treated with NaOH table olive.

**Means ± SD in the same column with the same letter are not significantly different (P ≤ 0.05).

Todos los valores representan las medias de tres repeticiones, calculados en base húmeda.

*Trt= método de desamargado de diferentes variedades, N= Nabali, C= Crosodi, B= Baladi, K= k₁₈, H= aceituna de mesa entera, D= aceituna de mesa marcada, T= aceituna de mesa áspera, M= aceituna de mesa tratada con NaOH.

**Las medias ± DE en la misma columna con la misma letra no son significativamente diferentes (P ≤ 0.05).

Table 4. Descriptive sensory attribute scores of table olive varieties of descriptive panel after maturity.

Tabla 4. Puntajes asignados a los atributos sensoriales descriptivos de las variedades de aceitunas de mesa después de su madurez.

	Aroma
Trt*	Briny	ocean-like	Musty	Soapy	Earthy	Mushroom	Vinegary	Flora
KH*	5.6 ± 0.3 ^bc	1.2 ± 0.09 ^c	2.4 ± 0.1^ab	1.7 ± 0.07 ^e	2.5 ± 0.1^f	2.2 ± 0.1^f	2.8 ± 0.1 ^e	4.3 ± 0.2 ^ab
KD	7.1 ± 0.4 ^ab	3.0 ± 0.1^ab	1.8 ± 0.09 ^de	2.1 ± 0.1 ^de	4.5 ± 0.3^a	3.0 ± 0.2^b	5.4 ± 0.4 ^a	4.0 ± 0.3^b
KT	6.75 ± 0.4 ^ab	2.0 ± 0.1^b	2.7 ± 0.1 ^a	1.8 ± 0.06 ^e	4.0 ± 0.3^b	2.75 ± 0.1^d	5.0 ± 0.3 ^ab	4.3 ± 0.3^ab
KM	6.3 ± 0.4 ^abc	2.0 ± 0.1^b	1.9 ± 0.03 ^d	3.1 ± 0.2 ^b	3.1 ± 0.1^d	2.5 ± 0.1^e	4.5 ± 0.2 ^abc	3.3 ± 0.2^de
CH	5.7 ± 0.3 ^bc	1.2 ± 0.09^c	2.4 ± 0.1 ^ab	1.7 ± 0.09 ^e	2.5 ± 0.1^f	2.2 ± 0.1^f	2.2 ± 0.1 ^de	4.3 ± 0.1^ab
CD	7.0 ± 0.2 ^ab	2.0 ± 0.1^b	1.2 ± 0.09 ^f	2.4 ± 0.1^cde	4.0 ± 0.3^b	3.0 ± 0.1 ^b	5.4 ± 0.3 ^a	3.7 ± 0.1^c
CT	6.7 ± 0.4 ^ab	2.0 ± 0.1^b	2.4 ± 0.1 ^ab	1.7 ± 0.07 ^e	4.0 ± 0.3^b	2.5 ± 0.1^e	4.5 ± 0.3 ^abc	4.3 ± 0.2^ab
CM	6.0 ± 0.3 ^b	2.0 ± 0.09^b	1.8 ± 0.08 ^de	3.1 ± 0.2 ^b	2.9 ± 0.1^e	2.5 ± 0.1^e	3.7 ± 0.2 ^cde	3.3 ± 0.1^de
BH	5.7 ± 0.2 ^bc	2.0 ± 0.1^b	2.4 ± 0.1 ^ab	1.7 ± 0.1 ^e	4.0 ± 0.2^b	2.2 ± 0.07^f	3.2 ± 0.2 ^de	4.6 ± 0.3^a
BD	7.3 ± 0.2 ^a**	3.4 ± 0.2 ^a	1.8 ± 0.09 ^de	2.7 ± 0.1 ^bcd	4.0 ± 0.2^b	3.3 ± 0.2^a	5.4 ± 0.3 ^a	4.0 ± 0.3^b
BT	6.8 ± 0.3 ^ab	2.0 ± 0.1^b	2.7 ± 0.1 ^a	2.1 ± 0.1^de	3.5 ± 0.1^c	2.5 ± 0.1^e	5.0 ± 0.2 ^ab	4.3 ± 0.2^ab
BM	6.5 ± 0.2 ^abc	1.2 ± 0.07 ^c	2.1 ± 0.1 ^cd	3.6 ± 0.2 ^a	2.5 ± 0.1^f	2.5 ± 0.1^e	4.5 ± 0.3 ^abc	3.5 ± 0.2^cd
NH	5.6 ± 0.3 ^bc	2.0 ± 0.04 ^b	2.4 ± 0.1 ^ab	1.7 ± 0.03 ^e	2.5 ± 0.1^f	2.2 ± 0.09^f	1.9 ± 0.09 ^e	4.3 ± 0.2^ab
ND	6.8 ± 0.4 ^ab	2.0 ± 0.1 ^b	1.5 ± 0.09 ^e	2.8 ± 0.1^bc	4.0 ± 0.3^b	2.8 ± 0.1^c	5.0 ± 0.07 ^ab	3.7 ± 0.1^c
NT	6.6 ± 0.2 ^abc	2.0 ± 0.1 ^b	2.7 ± 0.1 ^a	2.1 ± 0.1^de	4.0 ± 0.3^b	2.5 ± 0.1^e	4.5 ± 0.2 ^abc	4.0 ± 0.3^b
NM	6.0 ± 0.2 ^b	1.2 ± 0.09 ^c	1.8 ± 0.07 ^de	3.1 ± 0.2 ^b	2.5 ± 0.1^f	2.5 ± 0.03^e	4.0 ± 0.2 ^bcde	3.0 ± 0.2^e

All values are means of three replicates and calculated on wet basis

*Trt = De-bittering method of different varieties, N = Nabali, C = Crosodi, B = Baladi, K = k₁₈, H = whole table olive, D = ticked table olive, T = scratchy table olive, M = treated with NaOH table olive.

**Means ± SD in the same column with the same letter are not significantly different (P ≤ 0.05).

Todos los valores representan la media de tres repeticiones y se calculan en base húmeda.

*Trt= método de desamargado de diferentes variedades, N= Nabali, C= Crosodi, B= Baladi, K= k₁₈, H= aceituna de mesa entera, D= aceituna de mesa marcada, T= aceituna de mesa áspera, M= aceituna de mesa tratada con NaOH.

**Las medias ± DE en la misma columna con la misma letra no son significativamente diferentes (P ≤ 0.05).

Table 5. Descriptive sensory attribute scores of table olive varieties of descriptive panel after maturity.

Tabla 5. Puntajes asignados a los atributos sensoriales descriptivos de las variedades de aceitunas de mesa después de su madurez.

	Basic Taste
Trt*	Sour	Saltiness	Hay	Bitterness	Oily	Buttery	Ripeness
KH*	7.7 ± 0.5 ^a	3.7 ± 0.1 ^j	4.7 ± 0.3 ^a	3.3 ± 0.1 ^a	6.1 ± 0.4 ^ab	3.5 ± 0.1 ^i	7.01 ± 0.2 ^efg
KD	5.1 ± 0.2 ^de	5.3 ± 0.2 ^ab	4.0 ± 0.3 ^c	2.2 ± 0.1 ^e	3.9 ± 0.2 ^de	3.9 ± 0.2 ^h	8.4 ± 0.5 ^bcd
KT	5.7 ± 0.2 ^d	4.9 ± 0.09 ^cd	6.3 ± 0.5 ^bc	2.5 ± 0.09 ^c	6.0 ± 0.5 ^ab	3.2 ± 0.1 ^j	7.8 ± 0.6 ^def
KM	7.1 ± 0.3 ^ab	4.2 ± 0.2 ^gh	3.3 ± 0.1 ^de	1.8 ± 0.07 ^h	5.3 ± 0.4 ^b	4.1 ± 0.3 ^g	9.4 ± 0.8 ^ab
CH	7.7 ± 0.5 ^a	3.4 ± 0.1 ^jk	4.0 ± 0.2 ^c	2.9 ± 0.1 ^b	5.3 ± 0.2 ^b	2.2 ± 0.1 ^m	6.5 ± 0.5 ^g
CD	3.9 ± 0.1 ^f	5.3 ± 0.3 ^ab	4.0 ± 0.1 ^c	2.1 ± 0.1 ^f	3.2 ± 0.1 ^e	2.5 ± 0.1 ^l	8.4 ± 0.7 ^bcd
CT	5.1 ± 0.2 ^de	4.6 ± 0.3 ^de	4.5 ± 0.1 ^b	1.8 ± 0.06 ^h	6.0 ± 0.2 ^ab	5.1 ± 0.2 ^c	7.8 ± 0.2 ^cde
CM	7.1 ± 0.2 ^ab	3.9 ± 0.2 ^hi	6.0 ± 0.4 ^bc	1.5 ± 0.04 ^j	5.0 ± 0.2 ^c	2.9 ± 0.1 ^k	8.6 ± 0.2 ^bcd
BH	7.1 ± 0.5 ^ab	3.7 ± 0.1 ^j	4.0 ± 0.3 ^c	3.1 ± 0.01 ^ab	6.1 ± 0.2 ^ab	5.4 ± 0.3 ^a	7.6 ± 0.3 ^def
BD	5.1 ± 0.3 ^de	5.5 ± 0.3 ^a	4.0 ± 0.3 ^c	2.2 ± 0.1 ^e	4.5 ± 0.1 ^cd	5.2 ± 0.3 ^b	8.5 ± 0.3 ^bcd
BT	6.0 ± 0.4 ^cd	5.1 ± 0.1 ^bc	6.2 ± 0.5 ^bc	2.4 ± 0.1 ^c	6.6 ± 0.3 ^a	5.1 ± 0.3 ^bc	8.25 ± 06 ^cd
BM	6.4 ± 0.3 ^bc	4.4 ± 0.2 ^fg	3.0 ± 0.1 ^e	1.7 ± 0.07 ^i	5.3 ± 0.1 ^b	1.8 ± 0.09 ^n	9.6 ± 0.8 ^a
NH	7.1 ± 0.2 ^ab	3.0 ± 0.1 ^k	4.0 ± 0.2 ^c	2.8 ± 0.1 ^b	6.1 ± 0.2 ^ab	4.7 ± 0.2^e	6.7 ± 0.5 ^fg
ND	4.4 ± 0.2 ^e	5.3 ± 0.3 ^ab	4.0 ± 0.1 ^c	1.9 ± 0.07 ^g	3.9 ± 0.2 ^de	4.9 ± 0.3 ^d	8.4 ± 0.7 ^bcd
NT	7.7 ± 0.3 ^a	4.6 ± 0.1 ^de	6.3 ± 0.3 ^bc	1.8 ± 0.06 ^h	6.0 ± 0.4 ^ab	5.1 ± 0.2 ^bc	7.8 ± 0.2 ^cde

All values are means of three replicates and calculated on wet basis

*Trt = De-bittering method of different varieties, N = Nabali, C = Crosodi, B = Baladi, K = k₁₈, H = whole table olive, D = ticked table olive, T = scratchy table olive, M = treated with NaOH table olive

**Means ± SD in the same column with the same letter are not significantly different (P ≤ 0.05)

Todos los valores representan la media de tres repeticiones y se calculan en base húmeda.

*Trt= método de desamargado de diferentes variedades, N= Nabali, C= Crosodi, B= Baladi, K= k₁₈, H= aceituna de mesa entera, D= aceituna de mesa marcada, T= aceituna de mesa áspera, M= aceituna de mesa tratada con NaOH.

**Las medias ± DE en la misma columna con la misma letra no son significativamente diferentes (P ≤ 0.05).

Table 6. Descriptive sensory attribute scores of table olive varieties of descriptive panel after maturity.

Tabla 6. Puntajes asignados a los atributos sensoriales descriptivos de las variedades de aceitunas de mesa después de su madurez.

	Texture
Trt*	Hardness	Juicy moisture	Crunchy	Fibrous
KH	5.7 ± 0.1 ^c	5.1 ± 0.3 ^e	6.5 ± 0.5 ^ab	7.3 ± 0.3 ^c
KD	3.0 ± 0.1 ^l	7.0 ± 0.4 ^abc	4.3 ± 0.1 ^f	5.8 ± 0.4 ^hi
KT	3.4 ± 0.1 ^j	6.4 ± 0.3 ^abce	4.7 ± 0.1 ^e	6.1 ± 0.2 ^h
KM	4.3 ± 0.2 ^g	6.4 ± 0.2 ^abce	5.8 ± 0.1 ^b	6.6 ± 0.2 ^f
CH	6.2 ± 0.2 ^bc	5.1 ± 0.2 ^e	7.0 ± 0.2 ^a	7.4 ± 0.1 ^bc
CD	3.0 ± 0.1 ^l	7.3 ± 0.4 ^ab	3.6 ± 0.2 ^g	5.5 ± 0.2 ^i
CT	3.7 ± 0.1 ^i	6.4 ± 0.1 ^abce	5.0 ± 0.2 ^d	6.4 ± 0.7 ^g
CM	4.8 ± 0.2 ^f	6.7 ± 0.2 ^abc	5.8 ± 0.3 ^b	6.9 ± 0.3 ^e
BH	6.3 ± 0.3 ^b	5.5 ± 0.2 ^ce	7.0 ± 0.2 ^a	7.5 ± 0.3 ^b
BD	3.2 ± 0.1 ^k	7.3 ± 0.3 ^ab	4.3 ± 0.2 ^f	5.8 ± 0.1 ^hi
BT	4.0 ± 0.2 ^h	6.7 ± 0.1 ^abc	5.0 ± 0.3 ^d	6.4 ± 0.4 ^g
BM	5.0 ± 0.3 ^e	6.4 ± 0.2 ^abce	5.8 ± 0.3 ^b	6.9 ± 0.4 ^e
NH	6.9 ± 0.4 ^a	5.8 ± 0.2 ^bce	7.0 ± 0.1 ^a	7.8 ± 0.5 ^a
ND	3.2 ± 0.1 ^k	7.6 ± 0.4 ^a	4.7 ± 0.2 ^e	5.8 ± 0.4 ^hi
NT	4.0 ± 0.2 ^h	6.4 ± 0.3 ^abce	5.4 ± 0.3 ^c	6.6 ± 0.2 ^f
NM	5.2 ± 0.3 ^d	6.4 ± 0.4 ^abce	6.5 ± 0.4 ^ab	7.0 ± 0.3 ^d

All values are means of three replicates and calculated on wet basis

*Trt = De-bittering method of different varieties, N = Nabali, C = Crosodi, B = Baladi, K = k₁₈, H = whole table olive, D = ticked table olive, T = scratchy table olive, M = treated with NaOH table olive.

**Means ± SD in the same column with the same letter are not significantly different (P ≤ 0.05).

Todos los valores representan la media de tres repeticiones y se calculan en base húmeda.

*Trt= método de desamargado de diferentes variedades, N= Nabali, C= Crosodi, B= Baladi, K= k₁₈, H= aceituna de mesa entera, D= aceituna de mesa marcada, T= aceituna de mesa áspera, M= aceituna de mesa tratada con NaOH.

**Las medias ± DE en la misma columna con la misma letra no son significativamente diferentes (P ≤ 0.05).

Table 7. Consumer scores of the effect of fermentation in different de-bittering methods of table olive varieties.

Tabla 7. Puntuaciones otorgadas por los consumidores al efecto provocado por diferentes métodos de fermentación para el desamargado en distintas variedades de aceitunas de mesa.

	Hedonic scale ^@
Trt^a	Overall Appearance	Overall Texture	Overall Flavor	Overall Taste	Overall bitter taste
NH*	6.65 ± 0.5 ^d	6.75 ± 0.5^d	4.75 ± 0.3^l	4.85 ± 0.07^fg	7.35 ± 0.7^b
ND	4.95 ± 0.3^i	4.65 ± 0.3^i	6.45 ± 0.2^de	6.25 ± 0.5^cd	3.95 ± 0.7^h
NT	6.25 ± 0.4 ^f	5.95 ± 0.4^g	5.75 ± 0.2^h	4.45 ± 0.3^h	6.45 ± 0.7^d
NM	6.45 ± 0.4 ^e	6.25 ± 0.4^f	7.45 ± 0.6^a	7.55 ± 0.6^a	3.45 ± 0.7^k
CH	6.95 ± 0.3^c	7.15 ± 0.6^b	4.55 ± 0.3^m	4.65 ± 0.3^gh	7.25 ± 0.7^b
CD	4.75 ± 0.2^j	4.45 ± 0.3^j	6.35 ± 0.5^e	6.05 ± 0.3^de	4.35 ± 0.7^g
CT	5.95 ± 0.1^g	5.85 ± 0.4^g	5.45 ± 0.4^i	4.75 ± 0.3^fg	6.6 ± 0.7^d
CM	6.75 ± 0.3^d	6.55 ± 0.5^e	7.15 ± 0.6^b	7.05 ± 0.6^b	3.55 ± 0.7^j
BH	7.15 ± 0.6^b	7.35 ± 0.4^a	5.15 ± 0.4 ^j	3.85 ± 0.2^i	7.25 ± 0.7^b
BD	3.85 ± 0.2^k	3.95 ± 0.2^k	6.65 ± 0.5^c	6.25 ± 0.5^cd	5.55 ± 0.7^f
BT	5.05 ± 0.4^i	4.75 ± 0.3^hi	6.15 ± 0.5 ^f	5.95 ± 0.4^e	6.95 ± 0.7^c
BM	7.35 ± 0.6^a**	6.85 ± 0.5^cd	7.15 ± 0.6^b	7.15 ± 0.2^b	3.65 ± 0.7^ij
KH	7.15 ± 0.2^b	6.95 ± 0.5^c	4.95 ± 0.3^k	4.95 ± 0.2^f	7.65 ± 0.7^a
KD	3.95 ± 0.2^k	4.05 ± 0.3^k	6.55 ± 0.5^cd	6.35 ± 0.2^c	6.05 ± 0.7^e
KT	5.75 ± 0.1^h	4.85 ± 0.3^h	5.95 ± 0.4^g	5.85 ± 0.3^e	6.45 ± 0.7^d
KM	7.45 ± 0.6^a	6.45 ± 0.4^e	7.25 ± 0.7^b	7.45 ± 0.1^a	3.75 ± 0.2^i

All values are means of three replicates and calculated on wet basis

*Trt = De-bittering method of different varieties, N = Nabali, C = Crosodi, B = Baladi, K = k₁₈, H = whole table olive, D = ticked table olive, T = scratchy table olive, M = treated with NaOH table olive.

**Means ± SD in the same column with the same letter are not significantly different (P ≤ 0.05).

^@ Hedonic scales: 1 = dislike extremely, 2 = dislike very much, 3 = dislike moderately, 4 = dislike slightly, 5 = neither like nor dislike, 6 = like slightly, 7 = like moderately, 8 = like very much, 9 = like extremely.

^$ Texture: Hardness.

^# Color: L* = lightness, a* = redness, b* = yellowness.

Todos los valores representan la media de tres repeticiones y se calculan en base húmeda.

*Trt= método de desamargado de diferentes variedades, N= Nabali, C= Crosodi, B= Baladi, K= k₁₈, H= aceituna de mesa entera, D= aceituna de mesa marcada, T= aceituna de mesa áspera, M= aceituna de mesa tratada con NaOH.

**Las medias ± DE en la misma columna con la misma letra no son significativamente diferentes (P ≤0.05).

^@Escalas hedónicas: 1 = desagrado extremo, 2 = desagrado fuerte, 3 = desagrado moderado, 4 = desagrado leve, 5 = ni agrado ni desagrado, 6 = agrado leve, 7 = agrado moderado, 8 = agrado fuerte, 9 = agrado extremo.

^$ Textura: Dureza.

^# Color: L*= ligereza, a*= rojez, b*= amarillez.

Table 8. Consumer scores of the effect of fermentation in different de-bittering methods of table olive varieties.

Tabla 8. Puntuaciones otorgadas por los consumidores al efecto provocado por diferentes métodos de fermentación para el desamargado en distintas variedades de aceitunas de mesa.

	Color ^$
Trt^a	L*	a*	b*	Texture ^#
NH*	48.6 ± 3.1^n	5.1 ± 0.1^b	54.7 ± 0.7^j	4.2 ± 0.7^a
ND	53.9 ± 4.8^g	2.7 ± 0.09^h	58.6 ± 4.2^e	2.15 ± 0.1^i
NT	51.7 ± 3.6^j	4.1 ± 0.2^e	56.7 ± 4.8^h	2.9 ± 0.1^g
NM	55.2 ± 4.0^c	1.0 ± 0.07^k	61.0 ± 5.8^b	3.7 ± 0.2^d
CH	48.3 ± 3.1°	5.4 ± 0.2^a	54.4 ± 3.6^jk	4.1 ± 0.3^ab
CD	53.0 ± 3.5^h	2.1 ± 0.2^j	58.2 ± 3.5^ef	2.05 ± 0.1^i
CT	50.8 ± 2.4^k	4.2 ± 0.3^d	56.4 ± 2.9^hi	2.75 ± 0.1^g
CM	54.7 ± 3.3^d	1.2 ± 0.1^k	60.7 ± 3.8^c	3.6 ± 0.2^de
BH	49.5 ± 2.7^l	4.2 ± 0.07^d	55.1 ± 3.3^ij	3.9 ± 0.2^c
BD	54.4 ± 2.8^e	2.5 ± 0.09^g	59.0 ± 4.7^de	1.7 ± 0.07^j
BT	52.6 ± 3.3^i	3.0 ± 0.2^f	57.1 ± 4.1^gh	2.35 ± 0.1^h
BM	57.3 ± 4.1^a	0.7 ± 0.2^m	61.4 ± 5.0^a	3.2 ± 0.2^f
KH	49.1 ± 2.7^m	4.9 ± 0.3^c	55.7 ± 3.4^i	4.0 ± 0.3^abc
KD	54.1 ± 3.7^f	1.8 ± 0.01^i	59.4 ± 4.1^d	1.7 ± 0.07^j
KT	51.7 ± 4.1^j	3.5 ± 0.1^f	57.5 ± 4.1^g	2.5 ± 0.1^h
KM	56.2 ± 1.7^b	0.5 ± 0.05^l	61.7 ± 3.7^a	3.4 ± 0.2^e

All values are means of three replicates and calculated on wet basis

*Trt = De-bittering method of different varieties, N = Nabali, C = Crosodi, B = Baladi, K = k₁₈, H = whole table olive, D = ticked table olive, T = scratchy table olive, M = treated with NaOH table olive.

**Means ± SD in the same column with the same letter are not significantly different (P ≤ 0.05)

^@ Hedonic scales: 1 = dislike extremely, 2 = dislike very much, 3 = dislike moderately, 4 = dislike slightly, 5 = neither like nor dislike, 6 = like slightly, 7 = like moderately, 8 = like very much, 9 = like extremely.

^$ Texture: Hardness.

^# Color: L* = lightness, a* = redness, b* = yellowness.

Todos los valores representan la media de tres repeticiones y se calculan en base húmeda.

*Trt= método de desamargado de diferentes variedades, N= Nabali, C= Crosodi, B= Baladi, K= k₁₈, H= aceituna de mesa entera, D= aceituna de mesa marcada, T= aceituna de mesa áspera, M= aceituna de mesa tratada con NaOH.

**Las medias ± DE en la misma columna con la misma letra no son significativamente diferentes (P ≤0.05).

^@ Escalas hedónicas: 1 = desagrado extremo, 2 = desagrado fuerte, 3 = desagrado moderado, 4 = desagrado leve, 5 = ni agrado ni desagrado, 6 = agrado leve, 7 = agrado moderado, 8 = agrado fuerte, 9 = agrado extremo.

^$Textura: Dureza.

^# Color: L*= ligereza, a*= rojez, b*= amarillez.

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