Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil
M Bengana, A Bakhouche, J Lozano-Sánchez… - Food Research …, 2013 - Elsevier
This work examines the olive-oil quality and chemical characterization of the main
compounds from extra-virgin olive oil (EVOO) extracted from Chemlal olive cultivar …
compounds from extra-virgin olive oil (EVOO) extracted from Chemlal olive cultivar …
Comparative study of volatile compounds and sensory characteristics of dalmatian monovarietal virgin olive oils
M Žanetić, M Jukić Špika, MM Ožić, K Brkić Bubola - Plants, 2021 - mdpi.com
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 …
oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are …
Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality
The interactive effects of ripening degree, malaxation duration and temperature on Oblica
cv.(Olea europaea L.) virgin olive oil phenols, volatiles, and sensory quality were …
cv.(Olea europaea L.) virgin olive oil phenols, volatiles, and sensory quality were …
Extra virgin olive oil under simulated consumption conditions: Evaluation of quality, health, and flavour properties
The present study investigated the changes in extra virgin olive oil (EVOO) quality, health,
and flavour properties during simulated domestic consumption conditions in which the …
and flavour properties during simulated domestic consumption conditions in which the …
Chemometric analysis of croatian extra virgin olive oils from central Dalmatia region
Sažetak 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 …
Central Dalmatia region in Croatia including locations both on the coast and islands. This …
Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: A case study
To investigate if the anecdotal varietal typicity concepts for two monovarietal virgin olive oils
(VOO) can be scientifically supported and explained, VOO samples were sorted according to …
(VOO) can be scientifically supported and explained, VOO samples were sorted according to …
Characterization of aroma, aroma‐active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives
BACKGROUND The present study aimed to investigate how olive maturity indices (MI)(2.5,
3.5 and 4.5 MI) affect the aroma, aroma‐active compounds, fatty acid profiles and color …
3.5 and 4.5 MI) affect the aroma, aroma‐active compounds, fatty acid profiles and color …
Revisiting 3D van Krevelen diagrams as a tool for the visualization of volatile profile of varietal olive oils from Alentejo region, Portugal
N Martins, NT Jiménez-Morillo, F Freitas, R Garcia… - Talanta, 2020 - Elsevier
This paper aims to study the volatile composition of monovarietal extra-virgin olive oils from
different varieties from Alentejo region (Portugal). Volatile profile of 82 olive oils was …
different varieties from Alentejo region (Portugal). Volatile profile of 82 olive oils was …
Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties
K Ben‐Hassine, A Taamalli, L Rezig… - Food Science & …, 2022 - Wiley Online Library
This study established physicochemical and sensory characteristics of virgin olive oils
(VOOs) and linked them to consumers' liking using external preference mapping. We used …
(VOOs) and linked them to consumers' liking using external preference mapping. We used …
Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar
To investigate the possibilities of balancing the concentrations of phenols and volatiles in
virgin olive oil from a late-ripening olive (Olea europaea L.) cultivar, the effects of ripening …
virgin olive oil from a late-ripening olive (Olea europaea L.) cultivar, the effects of ripening …