Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis

This work relates native lactic acid bacteria (LAB) (Lactobacillus pentosus LPG1, L. Lp13, and Lactobacillus plantarum Lpl15) yeast (Wickerhamomyces anomalus Y12) starters to the volatile components (VOCs) produced in green Spanish-style table olives. For this aim, VOC profile was considered as compositional data (CoDa). The CoDa analysis generated new information on relationship among inocula VOCs through tetrahedral plot, CoDa-biplot, variation array matrix, dendrogram. ilr (which includes pivot) coordinates (Euclidean space) from more reliable starters’ clustering than original data. potential markers, identified by a test based pairwise comparison of logratio arrays whole set individual groups, were (starters parenthesis): 2-phenylethyl acetate (LPG1, Y12, Y12 + LAB), methanol (Lpl15), cis-2-penten-1-ol 2-methyl-3-hexanol Y12), U (non-identified) C (m/z 83-112-97) (Y12) UF 95-154-110) LAB). Besides, some partial/totally inhibited specific starters: 2-methyl-1-propanol (Lp13, 2-phenyl ethanol (Lp13), furfuryl methyl ether (Y12 purpurocatechol (Y12, 4-ethyl guaiacol Lpl15), phenol 5-tert-butylpyrogallol UE 111–198) (Lp13). A better understanding between their may facilitate modelling flavour quality olive fermentations.