Extra Virgin Olive Oil Quality, Safety, and Authenticity

• Eará dahkkit: Varzakas, Theodoros (Doaimmaheaddji)
• Materiálatiipa: Elektrovnnalaš Girjji oassi
• Giella: eaŋgalasgiella
• Almmustuhtton: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Fáttát: Technology: general issues; yeast microbiota; extra virgin olive oil; Nakazawaea molendini-olei; Nakazawaea wickerhamii; Yamadazyma terventina; yeast enzymatic activities; volatile compounds; sensory analysis; phenols; sensory quality; varietal typicity; EVOO; Kalamata PDO; Koroneiki cultivar; Greece; Messinia region; EU regulations; quality and chemical parameters; sterols; cv. Koroneiki; cv. Mastoides; south Peloponnese; fatty acids; botanical origin; authenticity; Raman; FT-IR; virgin olive oil; quality; panel test; VIS-NIR; ANN; made in Italy; minor components; pigments; antioxidants; non-destructive techniques; ready-to-use; spectral signature; artificial intelligence AI; olive fruits; storage temperature; FAEE; waxes; phenolic compounds; n/a
• Liŋkkat: DOAB: download the publication; DOAB: description of the publication

The prevention and bioactivity effects associated with the so-called "Mediterranean diet" make olive oil the most consumed edible fat in the food intake of the Mediterranean basin.The road to quality demands that legislation should be followed. Hence, official European Union classification...