scholarly journals Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

2015 ◽  
Vol 66 (1) ◽  
pp. e061 ◽  
Author(s):  
D. Martín-Vertedor ◽  
M. Fuentes ◽  
C. De Miguel ◽  
A. Ranalli ◽  
M. N. Franco ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Sensory Evaluation ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Varieties

Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

2020 ◽  
Vol 311 ◽  
pp. 126044 ◽  
Author(s):  
Sonia Esposto ◽  
Roberto Selvaggini ◽  
Agnese Taticchi ◽  
Gianluca Veneziani ◽  
Beatrice Sordini ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Dark Conditions

scholarly journals Chemical composition of virgin olive oils from the Chemlali cultivar with regard to the method of the olive tree propagation

2012 ◽  
Vol 63 (3) ◽  
pp. 290-295 ◽  
Author(s):  
M. Guerfel ◽  
M. B. Mansour ◽  
Y. Ouni ◽  
F. Guido ◽  
D. Boujnah ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Olive Tree ◽  
Virgin Olive Oils ◽  
Olive Oils

The chemical composition of Italian virgin olive oils

2021 ◽  
pp. 51-62
Author(s):  
Pierfrancesco Deiana ◽  
Maria Rosaria Filigheddu ◽  
Sandro Dettori ◽  
Nicola Culeddu ◽  
Antonio Dore ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Virgin Olive Oils ◽  
Olive Oils

Territorial Investigation Based on the Chemical Composition of Chemlali Virgin Olive Oils

2008 ◽  
Vol 4 (1) ◽  
pp. 1-12 ◽  
Author(s):  
D. Krichene ◽  
A. Allalout ◽  
B. Baccouri ◽  
G.Q. Fregapane ◽  
M.D. Salvador ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils

2019 ◽  
Vol 68 (4) ◽  
pp. 307-310 ◽  
Author(s):  
Mehmet Musa Özcan ◽  
Fahad Al Juhaimi ◽  
Nurhan Uslu ◽  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Varieties ◽  
Cold Pressed

Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach

2005 ◽  
Vol 85 (13) ◽  
pp. 2175-2183 ◽  
Author(s):  
Giuseppe Procida ◽  
Andrea Giomo ◽  
Angelo Cichelli ◽  
Lanfranco S Conte
Keyword(s):  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Chemometric Approach

scholarly journals An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 657 ◽  
Author(s):  
Enrico Valli ◽  
Filippo Panni ◽  
Enrico Casadei ◽  
Sara Barbieri ◽  
Chiara Cevoli ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
External Validation ◽  
Screening Methods ◽  
Virgin Olive Oils ◽  
Ion Mobility Spectrometer ◽  
Olive Oils ◽  
Panel Test ◽  
Quality Classification ◽  
Instrumental Methods

Sensory evaluation, carried out by panel tests, is essential for quality classification of virgin olive oils (VOOs), but is time consuming and costly when many samples need to be assessed; sensory evaluation could be assisted by the application of screening methods. Rapid instrumental methods based on the analysis of volatile molecules might be considered interesting to assist the panel test through fast pre-classification of samples with a known level of probability, thus increasing the efficiency of quality control. With this objective, a headspace gas chromatography-ion mobility spectrometer (HS-GC-IMS) was used to analyze 198 commercial VOOs (extra virgin, virgin and lampante) by a semi-targeted approach. Different partial least squares-discriminant analysis (PLS-DA) chemometric models were then built by data matrices composed of 15 volatile compounds, which were previously selected as markers: a first approach was proposed to classify samples according to their quality grade and a second based on the presence of sensory defects. The performance (intra-day and inter-day repeatability, linearity) of the method was evaluated. The average percentages of correctly classified samples obtained from the two models were satisfactory, namely 77% (prediction of the quality grades) and 64% (prediction of the presence of three defects) in external validation, thus demonstrating that this easy-to-use screening instrumental approach is promising to support the work carried out by panel tests.

Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition

2007 ◽  
Vol 55 (26) ◽  
pp. 10779-10786 ◽  
Author(s):  
Emma Chiavaro ◽  
Elena Vittadini ◽  
Maria Teresa Rodriguez-Estrada ◽  
Lorenzo Cerretani ◽  
Matteo Bonoli ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Chemical Composition ◽  
Virgin Olive Oils ◽  
Olive Oils

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

2008 ◽  
Vol 109 (4) ◽  
pp. 743-754 ◽  
Author(s):  
Olfa Baccouri ◽  
Mokhtar Guerfel ◽  
Bechir Baccouri ◽  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Oxidative Stability ◽  
Fruit Ripening ◽  
Virgin Olive Oils ◽  
Olive Oils
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