Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry

Italian National Database of Monovarietal Extra Virgin Olive Oils

Factors that influence color degradation in extra virgin olive oils

In the last twenty years the consumption of olive oil has gone from being located in the Mediterranean Area to expanding around the world and considering today the olive oil as a product of global consumption . Doubtless, one of the pillars that has allowed the rapid expansion of its consumption is its rich composition in polyphenols, sterols and antioxidants that confer numerous benefits for h...

Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years

Pigments are responsible for the color of olive oils, and are an important ingredient that is directly related to the quality of this food. However, the concentration of pigments can vary significantly depending on the climate conditions, harvesting time, and olive cultivars. In this work, we quantified the main pigments in several extra-virgin olive oils produced from a blend of three cultivar...

Chemometric Analysis of Croatian Extra Virgin Olive Oils from Central Dalmatia Region

Extra virgin olive oil samples were collected from different geographical areas of Central Dalmatia region in Croatia including locations both on the coast and islands. This set included 41 oils of cultivar Oblica, 1 per cultivars Coratina and Leccino, and 5 of mixed cultivars Lastovka and Oblica. Attenuated total reflectance (ATR) spectra of non-treated samples were recorded and principal comp...

Changes Produced in Extra-Virgin Olive Oils from cv. Coratina during a Prolonged Storage Treatment

Baiano A., Terracone C., Viggiani I., Del Nobile M.A. (2014): Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment. Czech J. Food Sci., 32: 1–9. Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercial shel...