Table 4.

The intensity ratings for the sensory spoilage descriptors of olive brines.

	Sample
Descriptor	GFC1	GFL1	GCC1	GCL2	MFC2	MFL1	MCC2	MCL2	M1 (control)
Zapatera	5.7 ± 0.7 *	5.0 ± 0.6 *	4.9 ± 0.6 *	4.6 ± 0.6 *	5.3 ± 0.5 *	4.3 ± 0.5	5.0 ± 0.5 *	3.6 ± 0.4	2.4 ± 0.4
Butyric	4.5 ± 0.6 *	3.7 ± 0.6	2.7 ± 0.4	3.4 ± 0.5	3.5 ± 0.5	4.6 ± 0.7 *	2.5 ± 0.3	4.3 ± 0.6 *	2.3 ± 0.3
Putrid	2.8 ± 0.4	2.7 ± 0.5	3.0 ± 0.5	3.1 ± 0.6	2.3 ± 0.4	2.6 ± 0.5	2.0 ± 0.3	2.7 ± 0.4	1.4 ± 0.2

Values are the mean (± standard error) scores from 15 panelists with 2 replications (n = 30). For a given descriptor, an asterisk denotes that the mean value is significantly different from the control sample at the 0.05 level according to Dunnett´s t-test. See Table 5 for the meanings of samples abbreviations.