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Mostrando ítems 1-10 de 19
Artículo
Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?
(Multidisciplinary Digital Publishing Institute (MDPI), 2022)
Extra virgin olive oil is highly appreciated worldwide for its healthy and organoleptic properties. From the variety of compounds present in the oil, phenols stand out, not only for producing the bitter-pungent perception ...
Artículo
Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions
(MDPI, 2020-12)
The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take place during the market period. Fluorescence spectroscopy is one of the techniques that has been ...
Artículo
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy
(CSIC, 2017)
Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On ...
Artículo
Multianalyte analysis of volatile compounds in virgin olive oils using SPME-GC with FID or MS detection: results of an international interlaboratory validation
(Wiley-Blackwell, 2023)
The organoleptic assessment (Panel test) is the only procedure within the official methods for determining the quality of virgin olive oils that involves an expert panel. There is an urgent need for analytical methodology ...
Artículo
A study of the differences between trade standards inside and outside Europe
(Consejo Superior de Investigaciones Científicas (CSIC), 2017)
The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in many cases the text is even literally the same. However, the values of some parameters which chemically ...
Artículo
Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluation
(Multidisciplinary Digital Publishing Institute (MDPI), 2020)
Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of edible oils and its application is compulsory. Even if its application has been a success in quality ...
Artículo
Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods
(Elsevier, 2022)
An objective sensory evaluation of extra virgin olive oil (EVOO), involving the chemical characterization of positive attributes, is of interest. These attributes are objectively divided, according to fruitiness, into ...
Artículo
Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR
(CSIC. Consejo Superior de Investigaciones Científicas: Instituto de la Grasa, 2014)
Fourier transform infrared (FTIR) spectroscopy has been proposed to study the degradation of virgin olive oils (VOO) in samples undergoing thermoxidation. The polar and nonpolar fractions of oxidized oils have been analyzed ...
Artículo
An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors
(MDPI, 2022)
A survey was launched to understand the current problems and sensitivities of the olive oil market through a series of questions clustered around topics related to quality, traceability, regulation, standard methods and ...
Artículo
Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
(MDPI, 2020)
Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are ...