. 2018 Jun 5;9:1125. doi: 10.3389/fmicb.2018.01125

Table 3.

Sensory data of the experimental (E) and control (C) table olives.

Samples	Descriptors
	Abnormal fermentation							Gustatory sensations			Kinaesthetic sensations			Overall acceptability
	Musty	Rancid	Cooking Effect	Soapy	Metallic	Earthy	Winey-Vinegary	Acidity	Saltiness	Bitterness	Hardness	Fibrousness	Crunchiness
E1	1.1 ± 0.29^a	0.4 ± 0.28^a	0.7 ± 0.16^a	0.2 ± 0.12^ab	0.5 ± 0.12^a	1.3 ± 0.12^a	0.9 ± 0.31^a	3.7 ± 0.36^a	6.1 ± 0.29^a	2.6 ± 0.12^a	5.3 ± 0.61^ab	3.2 ± 0.12^a	6.4 ± 0.23^a	8.5 ± 0.12^a
E2	1.3 ± 0.49^a	0.3 ± 0.25^a	0.5 ± 0.17^a	0.0 ± 0.05^ab	0.6 ± 0.12^a	1.1 ± 0.29^a	1.1 ± 0.23^a	3.6 ± 0.3^a	6.3 ± 0.41^a	2.7 ± 0.09^a	6.9 ± 0.05^bc	3.3 ± 0.14^a	6.7 ± 0.16^a	8.8 ± 0.82^a
E3	1.4 ± 0.24^a	0.4 ± 0.23^a	0.7 ± 0.21^a	0.3 ± 0.16^a	0.5 ± 0.05^a	1.3 ± 0.26^a	1.1 ± 0.28^a	3.7 ± 0.12^a	6.5 ± 0.29^ab	2.8 ± 0.37^a	5.2 ± 0.78^a	3.5 ± 0.34^a	6.3 ± 0.12^a	8.5 ± 0.21^a
E4	1.3 ± 0.53^a	0.5 ± 0.28^a	0.8 ± 0.12^a	0.2 ± 0.05^ab	0.5 ± 0.29^a	1.1 ± 0.61^a	0.8 ± 0.41^a	4.5 ± 0.21^ab	7.3 ± 0.41^ab	2.6 ± 0.12^a	5.3 ± 0.16^a	3.3 ± 0.21^a	6.3 ± 0.31^a	8.2 ± 0.29^a
C1	1.3 ± 0.12^a	0.2 ± 0.21^a	0.7 ± 0.16^a	0.3 ± 0.05^ab	0.7 ± 0.21^a	1.1 ± 0.58^a	0.9 ± 0.37^a	5.3 ± 0.61^bc	6.4 ± 0.05^ab	5.3 ± 0.08^b	7.2 ± 0.08^c	3.4 ± 0.35^a	6.6 ± 0.43^a	7.9 ± 0.33^a
C2	1.4 ± 0.21^a	0.3 ± 0.34^a	0.6 ± 0.16^a	0.4 ± 0.16^b	0.7 ± 0.12^a	1.3 ± 0.29^a	1.1 ± 0.25^a	5.4 ± 0.86^bc	6.4 ± 0.90^ab	5.5 ± 0.86^b	7.3 ± 0.37^c	3.5 ± 0.11^a	6.7 ± 0.38^a	7.7 ± 0.61^a
C3	1.4 ± 0.37^a	0.4 ± 0.24^a	0.7 ± 0.21^a	0.2 ± 0.05^ab	0.8 ± 0.33^a	1.3 ± 0.54^a	1.2 ± 0.53^a	5.4 ± 0.37^bc	6.3 ± 0.37^a	5.3 ± 0.78^b	7.2 ± 0.57^c	3.8 ± 0.23^a	6.5 ± 0.29^a	7.6 ± 0.57^a
C4	1.3 ± 0.12^a	0.4 ± 0.40^a	0.7 ± 0.21^a	0.2 ± 0.12^ab	0.5 ± 0.37^a	1.2 ± 0.61^a	1.2 ± 0.61^a	6.2 ± 0.53^c	7.7 ± 0.12^b	5.2 ± 0.53^b	7.2 ± 0.53^c	3.2 ± 0.40^a	6.5 ± 0.26^a	7.6 ± 0.57^a

a–c for each descriptor, in the same column, with different superscript letters are significantly different (P < 0.05).