Volatile organic compounds strongly contribute to both the positive and negative sensory
attributes of virgin olive oil, and more and more studies have been published in recent years …

Olive oil quality is determined through a series of steps starting from the olive oil tree and
ending to the consumer. Among these steps, olive oil processing plays a decisive role in …

Evolution of the volatile profile of two extra-virgin olive oils with very different fatty acid
composition (monounsaturated fatty acid/polyunsaturated fatty acid ratio) stored in several …

Filtration is the most widespread stabilisation operation for extra virgin olive oil, preventing
microbial and enzymatic changes. However, during the harvest, the workload of olive mills is …

The recognition and growing consumption of cold-pressed rapeseed oil (CPRO) is due to by
its unique, health-promoting properties; it is a rich source of omega-3 fatty acids and …

Veiled extra virgin olive oil (VEVOO) is very attractive on the global market. A study was
performed to highlight the role of different amounts of water and microorganisms on the …

Cold-pressed hempseed oil (HO) has been increasingly exploited in the human diet for its
excellent nutritional and healthy properties. However, it has a high content of …

The aim of this study was to compare quality changes and compositional characteristics
(fatty acids, total phenols, sensory profile) during 12 months storage of Buža and Istarska …

Six different 300 kg batches of olive fruits are processed and the resulting six 20 kg batches
of oil are collected at the end of the “decanter.” These batches of oil are subjected to four …

Recent decades have seen the development of many effective and innovative technologies
for extra virgin olive oil (EVOO) extraction. Various solutions have been proposed to remove …