Since solvents of petroleum origin are now strictly regulated worldwide, there is a growing
demand for using greener, bio-based and renewable solvents for extraction, purification and …

Essential oils (EOs) find application as flavoring agents in the food industry and are also
desirable ingredients as they possess preservative properties. The Mediterranean diet …

Background Flavouring and fortifying virgin olive oils is an increasing commercial trend,
aiming to meet new consumers' preferences and provide new differentiated products. These …

In the present work different flavourings (garlic, hot chili peppers, laurel, oregano and
pepper) commonly used in Mediterranean cuisine were added to olive oils from Cv …

Essential oils (EOs) from medicinal and aromatic plants (MAPs) are well-known as natural
antioxidants. Their addition to extra-virgin olive oil (EVOO) can contribute to reducing fat …

The effects of four essential oils from peppermint (Micromeria fruticosa), oregano (Origanum
onites), thyme (Thymus vulgaris), and laurel (Laurus nobilis) on the volatile compounds of …

This study delineates the effects of incorporation of six selected essential oils into the extra
virgin olive oil (EVOO) on its volatile profile, sensory attributes, oxidative stability, fatty acid …

Arbequina extra-virgin olive oils were flavored with lemon verbena (Aloysia citrodora)
essential oil (0.1–0.4%, w/w), being evaluated quality parameters (free acidity, peroxide …

Citrus essential oils (CEOs) are natural aromatic compounds having complex mixtures of
volatile and non-volatile components. They have found a wide application in cosmetics, and …

The present study delineates the effects of incorporation of 1% diallyl sulfide (DAS) into extra
virgin olive oil (EVOO) on the physico‐chemical characteristics, in vitro antioxidant, and in …