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Insights into olive fruit surface functions: A comparison of cuticular composition, water permeability, and surface topography in nine cultivars during maturation
(Frontiers Media, 2019-11-19)
Olive (Olea europaea L.) growing has outstanding economic relevance in Spain, the
main olive oil producer and exporter in the world. Fruit skin properties are very relevant
for fruit and oil quality, ...
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 ...
Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters
(MDPI, 2021-02-19)
Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the healthiest gastronomic traditions in the world. The wax content in olive oil is regulated under European Union ...
Varietal authentication of virgin olive oil: Proving the efficiency of sesquiterpene fingerprinting for Mediterranean Arbequina oils
(Elsevier, 2021-04-28)
Virgin olive oil (VOO) is a highly appreciated product fundamental in the Mediterranean diet. Since its sensory attributes are greatly influenced by the olive cultivar, the varietal authentication of ...
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 ...
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 ...
ʻFargaʼ Olive
(American Pomological Society, 2018-01)
‘Farga’ olive is an old and important cultivar grown in southeastern Spain for oil production (17,000 ha). Yet, scarce research has been conducted on its horticultural and oil characteristics. ‘Farga’ ...
Agronomical and Physiological Behavior of Spanish Hazelnut Selection “Negret-N9” Grafted on Non-suckering Rootstocks
(Frontiers Media, 2022-02-01)
“Negret” is the most widely planted hazelnut cultivar in Northeastern Spain, where it is highly appreciated by the local kernel marked for its favorable nut traits. Its main disadvantages are the high ...
Hazelnut production and prospects in Spain
(International Journal of Anatolia Agricultural Engineering Sciences, 2019-12-25)
For many years, Spain was the fourth largest hazelnut producer worldwide, after Turkey, Italy and the USA. However, Spanish production currently occupies the tenth place with 10,500 t in 2017, due to ...
Chemical markers to distinguish the homoand heterozygous bitter genotype in sweet almond kernels
(MDPI, 2020-06-05)
Bitterness in almonds is controlled by a single gene (Sk dominant for sweet kernel, sk recessive for bitter kernel) and the proportions of the offspring genotypes (SkSk, Sksk, sksk) depend on the ...