Jump to Main Content
- Gabriel, Franziska, et al. Show all 4 Authors
- Talanta 2019 v.197 pp. 175-180
- Mediterranean diet; Olea europaea; benzoic acid; buffers; capillary electrophoresis; chemometrics; fruits; ingredients; liquids; models; olive oil; olives; pH; sensory evaluation; Spain
- ... Olive oil is a liquid fat obtained from olives (the fruit of Olea europea). It is one of the most important ingredients of the Mediterranean diet, due to its health benefits. Depending on its quality, olive oil can be classified as extra virgin (EVOO), virgin (VOO) and lampante (LOO). Currently, an official method defines the quality parameters of the different categories of olive oil using differ ...