Extra Virgin Olive Oil Quality, Safety, and Authenticity
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 classifications such as...
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| Taal: | Engels |
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MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Online toegang: | ONIX_20220111_9783036518442_603 |
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| description | 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 classifications such as protected designation of origin (PDO), protected geographical indication (PGI), etc. guarantee the quality and the origin of the labeled foodstuff.The profiling of volatile components and the aroma of olive oil are key factors in the quality dimension and are affected by various factors and conditions such as cultivar; atmospheric, pedologic, and fostering conditions; the ripening degree; olive and oil storage; and the technology of oil extraction from drupes, as well as the quality of the pre-extraction procedures.In extra virgin olive oil production, as in all kinds of production, the maintenance of high quality standards is assured by the olive fruits’ and the final products’ quality. Modern milling technologies can aid in the direction of quality and safety and thus can be employed in the production of extra virgin olive oil (EVOO), which can be directly consumed without any further manipulation. The overall quality of EVOO should be determined by quality characteristics including sensory analysis, stability, and nutritional value and safety (microbiology, absence of contaminants and toxins), along with authenticity.Food authenticity issues are very important for the food industry due to legislation aspects, economics, quality specifications and conformance, safety concerns, and religious matters. Authentic EVOO should comply with the producer’s declaration regarding the quality of olive fruits, natural components, the absence of extraneous substances, production technology, the geographical and botanical origin, the production year, and the genetic identity. Hence, olive oil authenticity can be implemented by the validation of the application of accurate specifications for olive fruits and the selection of trustworthy suppliers with a quality assurance system in place. Authenticity methodologies will avoid adulteration but will also aid the control of accidental contaminations, e.g., in factories, where several oils are produced or used at the same time, or cross-contaminations. |
| format | Online |
| id | doab-20.500.12854ir-76868 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-768682024-04-09T23:15:49Z Extra Virgin Olive Oil Quality, Safety, and Authenticity Varzakas, Theodoros 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 thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues 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 classifications such as protected designation of origin (PDO), protected geographical indication (PGI), etc. guarantee the quality and the origin of the labeled foodstuff.The profiling of volatile components and the aroma of olive oil are key factors in the quality dimension and are affected by various factors and conditions such as cultivar; atmospheric, pedologic, and fostering conditions; the ripening degree; olive and oil storage; and the technology of oil extraction from drupes, as well as the quality of the pre-extraction procedures.In extra virgin olive oil production, as in all kinds of production, the maintenance of high quality standards is assured by the olive fruits’ and the final products’ quality. Modern milling technologies can aid in the direction of quality and safety and thus can be employed in the production of extra virgin olive oil (EVOO), which can be directly consumed without any further manipulation. The overall quality of EVOO should be determined by quality characteristics including sensory analysis, stability, and nutritional value and safety (microbiology, absence of contaminants and toxins), along with authenticity.Food authenticity issues are very important for the food industry due to legislation aspects, economics, quality specifications and conformance, safety concerns, and religious matters. Authentic EVOO should comply with the producer’s declaration regarding the quality of olive fruits, natural components, the absence of extraneous substances, production technology, the geographical and botanical origin, the production year, and the genetic identity. Hence, olive oil authenticity can be implemented by the validation of the application of accurate specifications for olive fruits and the selection of trustworthy suppliers with a quality assurance system in place. Authenticity methodologies will avoid adulteration but will also aid the control of accidental contaminations, e.g., in factories, where several oils are produced or used at the same time, or cross-contaminations. 2022-01-11T13:44:36Z 2022-01-11T13:44:36Z 2021 book ONIX_20220111_9783036518442_603 9783036518442 9783036518435 https://directory.doabooks.org/handle/20.500.12854/76868 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/4338 https://mdpi.com/books/pdfview/book/4338 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-1843-5 10.3390/books978-3-0365-1843-5 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036518442 9783036518435 127 Basel, Switzerland open access |
| spellingShingle | 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 thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues Extra Virgin Olive Oil Quality, Safety, and Authenticity |
| title | Extra Virgin Olive Oil Quality, Safety, and Authenticity |
| title_full | Extra Virgin Olive Oil Quality, Safety, and Authenticity |
| title_fullStr | Extra Virgin Olive Oil Quality, Safety, and Authenticity |
| title_full_unstemmed | Extra Virgin Olive Oil Quality, Safety, and Authenticity |
| title_short | Extra Virgin Olive Oil Quality, Safety, and Authenticity |
| title_sort | extra virgin olive oil quality safety and authenticity |
| topic | 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 thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| topic_facet | 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 thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| url | ONIX_20220111_9783036518442_603 |