Sensory properties of green table olives prepared by different fermentation processes
Bibliographic record
Abstract
This study evaluated the effect of debittering fermentation methods on the sensory properties of green table olives. The panelist results of appearance, aroma, taste, and texture showed that the most preference sensory attributes are found in treated with NaOH followed significantly by the whole, scratchy and ticked. The panelist results varied and showed the higher values of overall appearance found in NaOH followed by the whole, scratchy, and ticked. Also, the higher values of overall flavor and taste found in treated with NaOH followed by ticked, scratchy, and whole. The higher values of overall texture found in whole followed by treated with NaOH, scratchy and ticked. The higher values of overall bitter taste found in whole followed by scratchy, ticked and treated with NaOH. In conclusion, despite of NaOH processing fermentation debittering method has the most sensory parameters but in general not big differences were found comparison with other methods.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".