Ontology highlight
ABSTRACT:
SUBMITTER: Ortiz-Romero C
PROVIDER: S-EPMC10300311 | biostudies-literature | 2023 Oct
REPOSITORIES: biostudies-literature
Ortiz-Romero Clemente C Ríos-Reina Rocío R García-González Diego L DL Cardador María José MJ Callejón Raquel M RM Arce Lourdes L
Food chemistry: X 20230612
Virgin olive oil (OO) can be classified into three different categories: extra virgin, virgin and lampante. The official method for this classification, based on physicochemical analysis and sensory tasting, is considered useful and effective, although it is a costly and time-consuming process. The aim of this study was to assess the potential of some analytical techniques for classifying and predicting different OO categories to support official methods and to provide olive oil companies with a ...[more]