Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability

• Egile Nagusiak: Maja Jukić Špika (Egilea), Zlatko Liber (Egilea), Cinzia Montemurro (Egilea), Monica Marilena Miazzi (Egilea), Ivica Ljubenkov (Egilea), Barbara Soldo (Egilea), Mirella Žanetić (Egilea), Elda Vitanović (Egilea), Olivera Politeo (Egilea), Dubravka Škevin (Egilea)
• Formatua: Liburua
• Argitaratua: MDPI AG, 2022-03-01T00:00:00Z.
• Gaiak: article
• Sarrera elektronikoa: Connect to this object online.

A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs...