The effect of starter culture on olive volatile compounds and quality parameters during fermentation of table olives

In this study, the effect of Lactobacillus pentosus and Lactobacillus plantarum starter culture addition on fermentation, aroma composition and sensory properties of olives during fermentation in brine olives were investigated with storage. Analyzes were repeated during storage of olive fruits and fermented olives. The use of starter culture resulted in faster and higher acidification, faster sugar consumption and oleuropein hydrolysis than spontaneous fermentation trials. Inoculated experiments during fermentation showed a higher microbial (LAB, yeast) growth. In all samples, the highest amount of aroma component group was volatile acids. Volatile acids were also followed by alcohols, phenols, aldehydes/ketones and terpenes. 3-penten-2-ol, creosol and phenylethyl alcohol. Benzene alcohol, phenylethyl alcohol, 1-hexanol and 2-hexanol were found to be more pleasant in olives supplemented with starter culture. Significant losses were observed in the amount of aroma composition in all samples due to storage. Lactobacillus pentosus was added to the olives that were most acclaimed in sensory terms. This was followed by the addition of Lactobacillus plantarum and spontaneous fermented olives. According to the results obtained in this study, it was determined that the use of starter culture provided an advantage in table olive production, encouraged the development of aroma and the culture yielding the best results was Lactabacillus pentosus.