Nutritional and healthy values are well known properties of virgin olive oil (VOO). The
product quality, in terms of belonging to a specific quality grade (extra virgin, virgin …

Virgin olive oil quality is assessed by chemical as well as sensory analysis. Two of the most
important parameters that define the quality of virgin olive oils are the free acidity and the …

Virgin olive oil is an important ingredient of the Mediterranean diet highly appreciated for its
beneficial health effects due to the presence of mono-unsaturated fatty acids and antioxidant …

Olive oil is a very important product due to its nutritional value, sensory and antioxidant
properties. National and international regulations define basic quality parameters (such as …

Olive oil characteristics are directly related to olive quality. Information about olive quality is
of paramount importance to olive and olive oil producers, in order to establish its price. Real …

In this paper, a novel voltammetric/amperometric approach for the direct determination of
free acidity (FFA, expressed as mass percentage of free oleic acid) in olive oil samples is …

A direct determination of extra virgin olive oil acidity by an automated flow injection titration
is proposed. The oil sample (280 μl) is directly injected, without dilution, in the carrier stream …

Background The quality grade of an olive oil is defined according to the results of analytical
and organoleptic examinations. The increasing attention towards both olive oil quality and …

Olive oil producers must verify the quality of their products by chemical and sensory testing.
These tests ensure the olive oil product meets the customer's specifications as well as the …

In this work, a CE method for the determination of olive oil acidity was proposed. The method
was based on an ethanolic extraction (at 60° C) of the oil long‐chain free fatty acids (LC …