Abstract

The aim of this research was the chemical, microbiological, and sensory characterization of new ingredient formulations of olive-based pâtés, since few studies are present in the literature regarding table olive-based processed products. Three ingredient formulations were selected by consumer test on the basis of the scores of odour and taste descriptors, higher than 6. The chemical and sensory analyses allowed to clearly differentiate all ingredient formulations on the basis of both composition and volatile profile. Microbiological data were in the normal ranges for similar products and excluded the presence of pathogens. Finally, no off-flavour was perceveid in the tested formulations.

Autore Pugliese

• Pasqualone Antonella , Summo Carmine , Caponio Francesco , Paradiso Vito Michele

Tutti gli autori

• CASSONE A.;PASQUALONE A.;SUMMO C.;CAPONIO F.;COSMAI L.;PARADISO V.M.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2017

ISSN

1120-1770

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

Non Disponibile