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 …

With consumers gaining prominent awareness of health and well‐being, a diverse range of
fortified or reformulated novel food is developed to achieve personalized or tailored nutrition …

Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils
which are of paramount importance for human health. VOO constituents are also …

Aroma is an important feature of quinoa that influences consumer preferences. Differently
coloured quinoa seeds exhibit diverse nutritional characteristics; however, their aromatic …

Rapeseed oil, as one of the three major vegetable oils in the world, its matrix effect makes
the decoding flavor a challenge. Solid-phase microextraction (SPME), SPME-Arrow …

The interaction mechanism of mucin and α-amylase with virgin olive oil (VOO) polyphenols
(oleuropein (OL), tyrosol (TY), hydroxytyrosol (HT)) was analyzed by fluorescence, ultraviolet …

Fishy odor in fish products severely influences both eating quality and commercial
acceptability, and natural plant extracts, particularly spices, have recently become popular …

Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive
oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are …

Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to
its unique chemical composition and associated health‐promoting properties. This review …

Producing of extra virgin olive oils (EVOOs) containing pleasant sensory notes depends on
fruits quality and production process and is strongly associated with their classification that is …