ArticleFoods (Basel, Switzerland)2021
Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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Who cites it
7 citing papers in PubMed, 12 citations in OpenAlex.
- Discrimination of Spanish-Style Green Olives Inoculated with Undesirable Microbiota Using E-Nose, Chemometrics and Volatile Compound Profiles.Foods (Basel, Switzerland) · 2026Article
- Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels.Foods (Basel, Switzerland) · 2024Article
- The Rising Role of Omics and Meta-Omics in Table Olive Research.Foods (Basel, Switzerland) · 2023Review
- Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors.Foods (Basel, Switzerland) · 2023Article
- Bioavailability of Phenolic Compounds in Californian-Style Table Olives with Tunisian Aqueous Olive Leaf Extracts.Molecules (Basel, Switzerland) · 2023Article
- Evaluation of Tunisian Olive Leaf Extracts to Reduce the Bioavailability of Acrylamide in Californian-Style Black Olives.Antioxidants (Basel, Switzerland) · 2023Article
- Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose.Sensors (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
Abstract
Californian-style black olives require a sterilization treatment that produces a carcinogenic contaminant, acrylamide. Thus, this compound was evaluated in two different olive cultivars using an electronic nose (E-nose). The sterilization intensity had a significant influence on the final phenol concentrations, acrylamide content, and volatile compounds. Increasing the sterilization intensity from 10 to 26 min (F0) reduced the phenol content, but it promoted acrylamide synthesis, leading to a wide range of this toxic substance. The Ester and phenol groups of volatile compounds decreased their content when the sterilization treatment increased; however, aldehyde and other volatile compound groups significantly increased their contents according to the thermal treatments. The compounds 4-ethenyl-pyridine, benzaldehyde, and 2,4-dimethyl-hexane are volatile compounds with unpleasant odours and demonstrated a high amount of influence on the differences found after the application of the thermal treatments. The "Manzanilla Cacereña" variety presented the highest amount of phenolic compounds and the lowest acrylamide content. Finally, it was found that acrylamide content is correlated with volatile compounds, which was determined using multiple linear regression analysis (
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Registered trials
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