https://www.socictopen.socict.org/files/original/896af35e0e0ac7c3d43b9af950c935ed.pdf 181808bf51b0023f324ece628051033d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives Creator An entity primarily responsible for making the resource Lucía Sánchez-Rodríguez, Marina Cano-Lamadrid, Ángel A. Carbonell-Barrachina, Esther Sendra, Francisca Hernández Description An account of the resource HydroSOStainable table olives (cultivar Manzanilla) are produced from olive trees grown under regulated deficit irrigation (RDI) strategies. Olives produced by RDI are known to have a higher content of some bioactive compounds (e.g. polyphenols), but no information about consumer acceptance (or liking) have been reported so far. In this study, the volatile composition, the sensory profile and the consumer opinion and willingness to pay (at three locations) for HydroSOStainable table olives produced from three RDI treatments and a control were studied. Volatile composition was affected by RDI, by increasing alcohols, ketones and phenolic compounds in some treatments, while others led to a decrease in esters and the content of organic acids. Descriptive sensory analysis (10 panelists) showed an increase of green-olive flavor with a decrease of bitterness in the HydroSOStainable samples. Consumers (study done with 100 consumers in 2-rural and 1-urban locations; ntotal = 300), after being informed about the HydroSOStainable concept, preferred HydroSOStainable table olives to the conventional samples and were willing to pay a higher price for them (52% 1.35&#8722;1.75 &#8364; and 32% 1.75&#8722;2.50 &#8364; as compared to the regular price of 1.25 &#8364; for a 200 g bag). Finally, green-olive flavor, hardness, crunchiness, bitterness, sweetness and saltiness were defined as the attributes driving consumer acceptance of HydroSOStainable table olives. Date A point or period of time associated with an event in the lifecycle of the resource 2019 Subject The topic of the resource bitterness, consumer willingness to pay, descriptive sensory analysis, green-olive flavor, pit hardening, regulated deficit irrigation, “manzanilla” cultivar Identifier An unambiguous reference to the resource within a given context 10.3390/foods8100470 Source A related resource from which the described resource is derived Foods Publisher An entity responsible for making the resource available MDPI AG Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Chemical technology Relation A related resource <a href="https://www.mdpi.com/2304-8158/8/10/470" target="_blank" rel="noreferrer noopener">https://www.mdpi.com/2304-8158/8/10/470</a>