foods Article Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations Antonio Garrido-Fernández, Alfredo Montaño, Amparo Cortés-Delgado, Francisco Rodríguez-Gómez and Francisco Noé Arroyo-López * Food Biotechnology Department, Instituto de la Grasa (CSIC), University Pablo de Olavide, Building 46, Crta, Utrera km 1, 41013 Seville, Spain;
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[email protected] (F.R.-G.) * Correspondence:
[email protected] Abstract: Table olives can suffer different types of spoilage during fermentation. In this work, a multi-statistical approach (standard and compositional data analysis) was used for the study of the volatile organic compounds (VOCs) associated with altered (butyric, sulfidic, and putrid) and non- altered (normal) Manzanilla Spanish-style table olive fermentations. Samples were collected from two industrial fermentation yards in Seville (Spain) in the 2019/2020 season. The VOC profiles of altered (n = 4) and non-altered (n = 6) samples were obtained by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Ninety-one VOCs were identified and grouped into alcohols (30), esters (21), carbonyl compounds (12), acids (10), terpenes Citation: Garrido-Fernández, A.; (6), phenols (6), sulfur compounds (2), and others (4). The association of the VOCs with spoilage Montaño, A.; Cortés-Delgado, A.; samples depended on the standard or compositional statistical methodology used. However, butyric Rodríguez-Gómez, F.; Arroyo-López, spoilage was strongly linked by several techniques to methyl butanoate, ethyl butanoate, and butanoic F.N.