Sensory analysis of green table olives fermented in different saline solutions

In table olive processing the sodium chloride is currently employed to retard the growth of undesirable bacteria, to control the rate of fermentation and as a flavouring, so the olive products contribute to sodium ingest. However, an excessive sodium intake is associated with hypertension and other cardiovascular diseases. To reduce the sodium ingest due to the consumption of table olives, the effect of replacement of NaCl by KCl in "Spanish-style" green olives of "Intosso" variety, was studied. After debittering and washing steps, the olives were placed in different saline solutions (6% NaCl, 6% KCl, 3% NaCl + 3% KCl) and evaluated for sensory characteristics over three months of storage. Samples were tested by an expert panel for colour, flavour, and textural properties according to a scorecard guide. The final product fermented in NaCl/KCl was judged slightly bitter and acceptable for consumption, while sensorial acceptability was lower in olives brined with KCl mainly due to the higher bitter taste.