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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
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
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
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
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 ...
Artículo
A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy
(Elsevier, 2022)
Virgin olive oil (VOO) stability needs to be controlled to guarantee that the oil keeps the quality declared on the label during distribution. However, the stability is changing as storage progresses and its estimation ...
Artículo
Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile
(MDPI, 2023)
The volatile compounds of virgin olive oil (VOO) have an important role from a sensory point of view as they are responsible for the aroma of the oil. Once the oil is obtained, auto-oxidation is the main process contributing ...
Artículo
Chemical characterization of organic and non-organic virgin olive oils
(EDP Sciences, 2014)
Organic food products have shown to have lower environmental impact and lower presence of chemical residues. Consumers generally have positive attitudes towards organic food because of superior taste, environment-friendliness, ...
Artículo
Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS
(Elsevier, 2018)
The utility of volatile compounds to explain virgin olive oil aroma descriptors is fully accepted and demanded by the olive oil sector. However, the methodology, and particularly the kind of detector to be used, is a matter ...
Artículo
DefAnalytical Game: Aprendizaje de Términos Analíticos mediante una Aplicación Móvil
(Real e Ilustre Colegio Oficial de Farmacéuticos, 2023)
La enseñanza universitaria ha cambiado a lo largo de los últimos años debido a la transformación digital, que se ha visto intensificada por el COVID-19. Actualmente, casi todas las universidades utilizan algún tipo de ...