Comparative study of volatile compounds and sensory characteristics of dalmatian monovarietal virgin olive oils
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 …
Instrumental techniques to classify olive oils according to their quality
N Jurado-Campos, R Rodríguez-Gómez… - Critical Reviews in …, 2023 - Taylor & Francis
This review includes an update of the publications on quality classification of olive oils into
extra, virgin or lampante olive oil categories. Nowadays, the official method to carry out this …
extra, virgin or lampante olive oil categories. Nowadays, the official method to carry out this …
Quantitatively unraveling hierarchy of factors impacting virgin olive oil phenolic profile and oxidative stability
A single phenolic group and even a compound play different roles in the sensory properties
and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors …
and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors …
Determination of physicochemical and functional properties of coconut oil by incorporating bioactive compounds in selected spices
Lipid oxidation has been identified as a major deterioration process of vegetable oils, which
leads to the production of primary and secondary oxidative compounds that are harmful to …
leads to the production of primary and secondary oxidative compounds that are harmful to …
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 …
Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process
The aim of this study was to evaluate extra-virgin olive oil (EVOO) moisture and phenolic
compounds content during industrial filtration, which is widely applied in the most olive-oil …
compounds content during industrial filtration, which is widely applied in the most olive-oil …
Inter-varietal diversity of typical volatile and phenolic profiles of Croatian extra virgin olive oils as revealed by GC-IT-MS and UPLC-DAD analysis
Despite having an interesting native olive gene pool and a rapidly emerging olive oil
industry, monovarietal extra virgin olive oils (EVOO) from Croatia are relatively unexplored …
industry, monovarietal extra virgin olive oils (EVOO) from Croatia are relatively unexplored …
Molecular characterization of Dalmatian cultivars and the influence of the olive fruit harvest period on chemical profile, sensory characteristics and oil oxidative stability
Four Dalmatian autochthonous olive cultivars (Buhavica, Drobnica, Lastovka and Oblica)
were molecularly characterized by analyzing length variability of genomic DNA sequences …
were molecularly characterized by analyzing length variability of genomic DNA sequences …
Phenolics, fatty acids, and biological potential of selected Croatian EVOOs
Nutritional value of extra virgin olive oil is associated with its complex chemical composition.
The aim of this study was to determine phenolic secoiridoids in Extra virgin olive oils …
The aim of this study was to determine phenolic secoiridoids in Extra virgin olive oils …
[HTML][HTML] Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins
Lipid oxidation is a major cause of deterioration in the quality of cooking oils. Degradation of
unsaturated fatty acids in oils directly leads to changes in nutritional value, flavor, and …
unsaturated fatty acids in oils directly leads to changes in nutritional value, flavor, and …