Does "best before" date embody extra-virgin olive oil freshness?

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 3, 2014, Pages 554-556

  Aparicio Ruiz, Ramón ^a   Aparicio, Ramon ^b   García González, Diego L ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

freshness; pyropheophytin; storage; virgin olive oil

Indexed keywords

EXTRA-VIRGIN OLIVE OIL; FRESHNESS; INSPECTION AGENCIES; PREDICTIVE MODELING; PYROPHEOPHYTIN; QUALITY PROPERTIES; SENSORY QUALITIES; VIRGIN OLIVE OIL; EXTRA VIRGIN OLIVE OIL;

ENERGY STORAGE; MOLECULES; OLIVE OIL; FOOD STORAGE; OIL SHALE; SENSORY PERCEPTION;

SENSORY PERCEPTION; OLIVE OIL;

OLIVE OIL; VEGETABLE OIL;

CHEMISTRY; FOOD PACKAGING; HUMAN; TASTE; TIME;

FOOD LABELING; HUMANS; PLANT OILS; TASTE; TIME FACTORS;

EID: 84893014754     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405220d     Document Type: Article

References (12)

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