Quality assessment of mineral-enriched natural cracked green table olives

This study employed Response Surface Methodology (RSM) to assess the effect of fortifying Traditional Aloreña de Málaga olives with KCl, CaCl 2 , and MgCl 2 (totalling 2.5 %) on their physicochemical and sensory profiles. The brines also included 2.5 % NaCl, achieving a total salt concentration of 5 %, with the process being a model for natural table olives. RSM showed that pH decreased with higher CaCl 2 and MgCl 2 , while firmness increased with elevated CaCl 2 but was slightly reduced by MgCl 2 . Moisture content peaked at the barycentre of the design, and luminance values rose with increased MgCl 2 levels. The a ∗ value (indicating greenness) improved with higher KCl concentrations. Bitter scores intensified with CaCl 2 , though KCl and MgCl 2 somewhat mitigated this effect. Crunchiness was lowest with equal proportions of all salts but highest when either KCl or a combination of CaCl 2 and MgCl 2 was maximised. The overall score and purchasing predisposition were primarily influenced by bitter (which had a negative impact) and odour/smell (which had a positive impact). The optimal salt combination for achieving the highest favourable and lowest negative quality attributes was (0.70 g KCl, 0.80 g CaCl 2 , and 1.00 g MgCl 2 )/100 mL brine, situated near the KCl-CaCl 2 boundary at a 1:3 ratio, with maximum MgCl 2 . Six treatments achieved promising overall scores and purchasing predisposition , suggesting strong market potential. • Fortifying natural olives with K, Ca, and Mg salts improved their characteristics. • Firmness, moisture, and greenish tone improved with mineral fortification. • Bitter taste increased with Ca content, while K, and Mg reduced it. • Overall score and buying predisposition depended on odour/smell and appearance. • Fortified formulations had promising acceptance scores and market potential.