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Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study
(Elsevier, 2022-06-29)
Unlike other food products, virgin olive oil must undergo an organoleptic assessment that is currently based on a trained human panel, which presents drawbacks that might affect the efficiency and ...
Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Scaling down to the verification of PDO compliance
(Elsevier, 2022-04-26)
Nowadays, 144 Protected Designations of Origin (PDO) and Protected Geographical Indications (PGI) under the EU quality schemes correspond to extra virgin olive oil (EVOO). As endorsed by the EU Food ...
Efect of freezing, fast‑freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage
(Springer, 2022-07-09)
During storage, premium extra virgin olive oils (PEVOO), which are oils of exceptional sensory quality, may lose the organoleptic characteristics that define them. This study assessed the effect of ...