Reducing Phenolics Related to Bitterness in Table Olives
Olives are one of the oldest food products in human civilization. Over the centuries, numerous methods have been developed to transform olives from a bitter drupe into an edible fruit. Methods of processing table olives rely on the acid, base, and/or enzymatic hydrolysis of bitter phenolic compounds...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/3193185 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850110265953091584 |
|---|---|
| author | Rebecca L. Johnson Alyson E. Mitchell |
| author_facet | Rebecca L. Johnson Alyson E. Mitchell |
| author_sort | Rebecca L. Johnson |
| collection | DOAJ |
| description | Olives are one of the oldest food products in human civilization. Over the centuries, numerous methods have been developed to transform olives from a bitter drupe into an edible fruit. Methods of processing table olives rely on the acid, base, and/or enzymatic hydrolysis of bitter phenolic compounds naturally present in the fruit into nonbitter hydrolysis products. Today, there are three primary methods of commercial table olive processing: the Greek, Spanish, and Californian methods, in addition to several Artisanal methods. This review focuses on the technological, microbiological, chemical, and sensory aspects of table olive processing and the inherent benefits and drawbacks of each method. The table olive industry is facing challenges of environmental sustainability and increased consumer demand for healthier products. Herein, we examine current research on novel technologies that aim to address these issues. |
| format | Article |
| id | doaj-art-457d2403c9e9459bb6ac96fb47e021ca |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-457d2403c9e9459bb6ac96fb47e021ca2025-08-20T02:37:52ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/31931853193185Reducing Phenolics Related to Bitterness in Table OlivesRebecca L. Johnson0Alyson E. Mitchell1Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USADepartment of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USAOlives are one of the oldest food products in human civilization. Over the centuries, numerous methods have been developed to transform olives from a bitter drupe into an edible fruit. Methods of processing table olives rely on the acid, base, and/or enzymatic hydrolysis of bitter phenolic compounds naturally present in the fruit into nonbitter hydrolysis products. Today, there are three primary methods of commercial table olive processing: the Greek, Spanish, and Californian methods, in addition to several Artisanal methods. This review focuses on the technological, microbiological, chemical, and sensory aspects of table olive processing and the inherent benefits and drawbacks of each method. The table olive industry is facing challenges of environmental sustainability and increased consumer demand for healthier products. Herein, we examine current research on novel technologies that aim to address these issues.http://dx.doi.org/10.1155/2018/3193185 |
| spellingShingle | Rebecca L. Johnson Alyson E. Mitchell Reducing Phenolics Related to Bitterness in Table Olives Journal of Food Quality |
| title | Reducing Phenolics Related to Bitterness in Table Olives |
| title_full | Reducing Phenolics Related to Bitterness in Table Olives |
| title_fullStr | Reducing Phenolics Related to Bitterness in Table Olives |
| title_full_unstemmed | Reducing Phenolics Related to Bitterness in Table Olives |
| title_short | Reducing Phenolics Related to Bitterness in Table Olives |
| title_sort | reducing phenolics related to bitterness in table olives |
| url | http://dx.doi.org/10.1155/2018/3193185 |
| work_keys_str_mv | AT rebeccaljohnson reducingphenolicsrelatedtobitternessintableolives AT alysonemitchell reducingphenolicsrelatedtobitternessintableolives |