The quality of virgin olive oils is assessed through the determination of several analytical
parameters, whose values must be within the ranges established by the different institutions …

Trade standards are continuously updated to give plausible solutions to situations created
by fraudsters who apply the most sophisticated procedures to their objectives of olive oil …

This chapter describes the application of consumer methodologies to the study of extra
virgin olive oil (EVOO). Due to the multivariate nature of consumer behavior, both qualitative …

The determination of the quality and authenticity of olive oil becomes more and more
required by producers, consumers, and authorities to thwarter falsification. Several analytical …

Lipid oxidation has been recognized as the major problem affecting edible oils, as it is the
cause of important deteriorative changes in their chemical, sensory, and nutritional …

Publisher Summary Olive oil, differently from most vegetable oils, is obtained by means of
some technological operations that have the purpose to liberate the oil droplets from the …

Background The physical, chemical and organoleptic characteristics of olive oil (OO) are
regulated by the European Union (EU) by Reg.(EEC) 2568/91 as amended, which also …

This paper evaluates the performance of the current analytical methods (standard and
widely used otherwise) that are used in olive oil for determining fatty acids, triacylglycerols …

The authenticity of products labelled as olive oil is of great importance from the standpoints
of both commercial value and health aspects. Over the years, a high degree of sophistication …

The authenticity of products labeled as olive oils, and in particular as virgin olive oils, stands
for a very important issue both in terms of its health and commercial aspects. In view of the …