Olive Oils

Nov 28, 2023 | scijournals.onlinelibrary.wiley.com | Alessandro Bianchi |Pablo Cano Marchal |Olive Oils |Fabio Mencarelli

INTRODUCTION Owing to its efficacy in the prevention of numerous chronic-degenerative diseases,1, 2 the Mediterranean diet is known for its high utilization of olive oil as the primary source of dietary fat.3 Countries such as Spain, Italy, and Greece are the world's largest producers.4 Based on chemical and sensory qualities, European legislation divides olive oil into three main commercial categories: extra virgin olive oil (EVOO), virgin olive oil (VOO), and lampante olive oil (LOO).

Nov 28, 2023 | onlinelibrary.wiley.com | Alessandro Bianchi |Olive Oils |Fabio Mencarelli |Pablo Cano Marchal

BACKGROUND The organoleptic profile of an olive oil is a fundamental quality parameter obtained by human sensory panels. In this work, a portable electronic nose was employed to predict the fruity aroma intensity of 199 olive oil samples from different Spanish regions and cultivar varieties (Picual, Arbequina and Cornicabra), with special emphasis in testing the robustness of the predictions versus cultivar variety variability.

Jul 25, 2023 | frontiersin.org | J. Alfredo |Hospitalet de Llobregat |Olive Oils |Consultorio de Colloto

1. Introduction The promotion of healthy diets should be part of population strategies to reduce the burden of chronic diseases. Plant-based diets (provegetarian or flexitarian) in which plant-derived foods are preferentially consumed, but not exclusively, have been associated with a lower risk of obesity (1–3), and other diseases, such as type 2 diabetes mellitus (4).