OLEUM researchers have published a new scientific paper in the MDPI journal Foods – Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics. Click here to read the full article.
Title: Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics
Journal: MDPI Journal Foods
Click here to read the full article.
OLEUM researchers have published a new scientific paper in the MDPI journal Foods – An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test.
OLEUM researchers have published a new scientific paper in the MDPI journal Foods - Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach.
OLEUM researchers have published a new scientific paper in the journal Food Chemistry - Olive oil mixtures. Part one: Decisional trees or how to verify the olive oil percentage in declared blends.
OLEUM researchers have published a new scientific paper in the journal LWT - Food Science and Technology: Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality
OLEUM researchers have published a new scientific paper in the journal Food Chemistry: Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils
OLEUM researchers have published a new scientific paper in the journal Food Control: Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil
OLEUM researchers have published a new scientific paper in the journal Molecules: In House Validated UHPLC Protocol for the Determination of the Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil Fit for the Purpose of the Health Claim Introduced by the EC Regulation 432/2012 for “Olive Oil Polyphenols”
OLEUM researchers have published a new scientific paper in the journal Molecules: Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). The Pros of a Fit for the Purpose Ultra High Performance Liquid Chromatography (UHPLC) Procedure
OLEUM researchers have published a new scientific paper in Trends in Food Science and Technology: Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future.
OLEUM researchers have published a new scientific paper in the European Journal of Lipid Science and Technology: Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). Extraction Solvent
OLEUM researchers have published a new scientific paper in the European Journal of Lipid Science and Technology: Why tyrosol derivatives have to be quantified in calculation of "olive oil polyphenols" content to support the health claim provisioned in the EC Reg. 432/2012.
OLEUM researchers have published a new paper in Agro Food Industry Hi Tech: EU OLEUM Project: Better solutions to protect olive oil quality and authenticity.
One objective of the OLEUM project is to establish an open access databank to store not only the information generated by the OLEUM consortium but also to be interoperable with already existing databases related to the characterisation of the olive tree germplasm and olive oils. This report summarises information on existing databases related to Olea europaea mainly curated in Europe but also in other part of the world.
This report summarises the development of the project’s visual identity and graphic charter, including the logo and communication templates, to ensure a common graphic/visual line to be easily recognised among external stakeholders.
This document is a protocol for the production and homogeneity assessment of test materials as oils blended at different proportions.
