The growing demand for extra virgin olive oil (EVOO), appreciated for its unique
organoleptic properties and health benefits, has led to various fraudulent practices to …

Background Extra virgin olive oil (EVOO) is acknowledged as a liquid gold. It is cherished for
its unique aroma, flavour and health benefits. Due to its high demand and high cost …

Adulteration in extra virgin olive oil (EVOO) is a common fraud due to its superior value over
other edible oils. Traditional methods of fatty acid and sterol profiling for detecting …

Extra virgin olive oil (EVOO) is a high‐quality product that has become one of the stars in the
food fraud context in recent years. EVOO can encounter different types of fraud, from …

Authentication is becoming an issue of increasing relevance in olive oil and is generally
motivated by economic benefits. Blending of extra virgin olive oil (EVOO) with refined olive …

Abstract Extra Virgin Olive Oil (EVOO), the emblematic food of the Mediterranean diet, is
recognized for its nutritional value and beneficial health effects. The main authenticity issues …

Refined oils including corn, sunflower, soybean, and palm oils as well as low-quality olive oil
such as refined lampante and pomace olive oils are commonly used for extra-virgin olive oil …

Much analytical work has been published on the chemistry of extra virgin olive oil (EVOO) as
a basis for the detection and quantitative analyses of the type and amount of adulteration …

Background The physical, chemical and organoleptic characteristics of olive oil (OO) are
regulated by the European Union (EU) by Reg.(EEC) 2568/91 as amended, which also …

High performance liquid chromatography method with ultra-violet detection (HPLC-UV)
fingerprinting was applied for the analysis and characterization of olive oils, and was …