Chemical Characterization, Stability and Sensory Evaluation of Sicilian Extra Virgin Olive Oils: Healthiness Evidence at Nose Reach

Chemical Characterization, Stability and Sensory Evaluation of Sicilian Extra Virgin Olive Oils: Healthiness Evidence at Nose Reach

The aim of this study was to assess the nutraceutical qualities of extra virgin olive oil (EVOO) samples obtained from three Sicilian olive <i>cultivars</i>: <i>Nocellara</i>, <i>Biancolilla</i>, and <i>Cerasuola.</i> We also evidenced the relationship...

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Bibliographic Details
Main Authors: Claudia Lino, David Bongiorno, Rosa Pitonzo, Serena Indelicato, Manfredi Barbera, Gabriella Di Gregorio, Domenico Pane, Giuseppe Avellone
Format: Article
Language:English
Published: MDPI AG 2024-07-01
Series:Foods
Subjects:
phenolic compound
extra virgin olive oil (EVOO)
sensory evaluation
olive cultivars
liquid chromatography mass spectrometry
health benefits
Online Access:https://www.mdpi.com/2304-8158/13/13/2149

Internet

https://www.mdpi.com/2304-8158/13/13/2149

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