Impact of Salts Mixtures on the Physicochemical and Sensory Characteristics of Spanish-Style Manzanilla Green Table Olives during Packaging

Using response surface methodology (RSM), this study investigates the effect of NaCl substitution (50%) with KCl, CaCl2, and MgCl2 in packaging brines (controlled variables) on characteristics (responses) plain green Spanish-style Manzanilla olives, maintaining salt-mixture level 5%. The RSM showed that increment CaCl2 caused a linear significant (p-value ≤ 0.05) decrease pH increase firmness (instrumental), hardness (panel scores), crunchiness. models for bitterness fibrousness also included quadratic (CaCl2·MgCl2) cubic (the three salt) interactions, which led to areas minimum maximum scores around central points CaCl2-MgCl2 KCl-MgCl2 axes, respectively. In contrast, KCl linearly decreased scores. Optimisation resulted relatively low desirability (0.57) selection combination may necessitate further refinement, such as increasing or reducing levels, especially markets sensitive bitterness. Interestingly, overall score buying predisposition positively correlate salty, smell, acid, appearance negatively Furthermore, PLS-R analysis found pivotal attributes influencing appreciation were smell crunchiness while was promoted by Conversely, had detrimental impact these appreciations. Cluster grouped experimental runs into four categories, sensory profiles predominantly diverging bitterness, kinesthetic characteristics. Ultimately, elucidates distinct consumers experience.