A critical review on analytical techniques to detect adulteration of extra virgin olive oil
M Meenu, Q Cai, B Xu - Trends in Food Science & Technology, 2019 - Elsevier
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 …
its unique aroma, flavour and health benefits. Due to its high demand and high cost …
Olive tree in circular economy as a source of secondary metabolites active for human and animal health beyond oxidative stress and inflammation
Extra-virgin olive oil (EVOO) contains many bioactive compounds with multiple biological
activities that make it one of the most important functional foods. Both the constituents of the …
activities that make it one of the most important functional foods. Both the constituents of the …
Characterization of phenolic compounds and their contribution to sensory properties of olive oil
V Pedan, M Popp, S Rohn, M Nyfeler, A Bongartz - Molecules, 2019 - mdpi.com
Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health
potential, which is often hypothesized to depend on its phenolic compounds. One hundred …
potential, which is often hypothesized to depend on its phenolic compounds. One hundred …
The EFSA health claim on olive oil polyphenols: Acid hydrolysis validation and total hydroxytyrosol and tyrosol determination in Italian virgin olive oils
The health claims of olive oil represent an important marketing lever in raising the
willingness to pay for a product, but world producers of extra virgin olive oil (EVOO) do not …
willingness to pay for a product, but world producers of extra virgin olive oil (EVOO) do not …
[HTML][HTML] The interplay between health claims and sensory attributes in determining consumers' purchase intentions for extra virgin olive oil
LB Fakhreddine, M Sánchez - Food Quality and Preference, 2023 - Elsevier
A large body of literature has supported the idea that both food-intrinsic sensory attributes
(eg, taste, aroma, etc.) and food-extrinsic attributes (eg, origin, health claims etc.) play a …
(eg, taste, aroma, etc.) and food-extrinsic attributes (eg, origin, health claims etc.) play a …
[HTML][HTML] Towards a new food labelling system for sustainable food production and healthy responsible consumption: The Med Index Checklist
Abstract By 2024, the European Commission will examine a new sustainable labeling
framework. Here we describe the development of a new food product labeling system …
framework. Here we describe the development of a new food product labeling system …
Consumer acceptance and preference for olive oil attributes—a review
Olive oil is largely produced in southern European countries. It encompasses a mix of
search (eg, price, color, packaging features), experience (eg, taste), and credence attributes …
search (eg, price, color, packaging features), experience (eg, taste), and credence attributes …
Bio‐phenols determination in olive oils: Recent mass spectrometry approaches
Extra virgin olive oil (EVOO) is largely used in Mediterranean diet, and it is also worldwide
apprised not only for its organoleptic properties but also for its healthy effects mainly …
apprised not only for its organoleptic properties but also for its healthy effects mainly …
Current research related to wine sensory perception since 2010
J Yang, J Lee - Beverages, 2020 - mdpi.com
Due to socioeconomic changes, the demand for and interest in alcoholic beverages have
recently been increasing. Among various alcoholic drinks, consumer preference for wine …
recently been increasing. Among various alcoholic drinks, consumer preference for wine …
Consumers' willingness to buy innovative traditional food products: The case of extra-virgin olive oil extracted by ultrasound
Innovation is fundamental for all agri-food companies to increase competitiveness, however
the industrial process of extra virgin olive oil (EVOO) has changed very little over the last few …
the industrial process of extra virgin olive oil (EVOO) has changed very little over the last few …