The addition of Capsicum baccatum to Calabrian monovarietal extra virgin olive oils leads to flavoured olive oils with enhanced oxidative stability

Italian National Database of Monovarietal Extra Virgin Olive Oils

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening.

The chemical composition of virgin olive oil may be influenced by genotype and different agronomic (i.e. fruit ripeness degree, water supply) and technological factors. This article reports the evaluation of the influence of the olive ripening stage on the quality indices, the major and the minor components and the oxidative stability of the two main monovarietal Tunisian cultivars (cvv. Chétou...

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...

Antioxidants in Greek Virgin Olive Oils

Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars-excluding clonal selections-is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions. Greek virgin olive oils, produced mainly with traditional, non-intensive cultivation practices, are mostly of ex...

The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils.

Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile compounds present in monovarietal virgin olive oils gives rise to the sensory attributes that describe their peculiar delicate and fragrant flavours...