Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture, and sensory attributes.
Agathi ChytiriMaria Tasioula-MargariAnnamaria TarantiniVasiliki G KontogianniAristeidis KallimanisMichael G KontominasPublished in: Journal of the science of food and agriculture (2019)
Volatile profile and sensory evaluation revealed that the 'MIX' (co-inoculum of yeast and LAB strain) inoculation strategy led to the most aromatic and acceptable Kalamàta olives. For the Conservolea table olives, the 'YL' treatment gave the most aromatic and the overall most acceptable product. © 2019 Society of Chemical Industry.