Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future

Trends in Food Science and Technology

Volumn 105, Issue , 2020, Pages 483-493

  Conte, Lanfranco ^a   Bendini, Alessandra ^b   Valli, Enrico ^b   Lucci, Paolo ^a   Moret, Sabrina ^a   Maquet, Alain ^c   Lacoste, Florence ^d   Brereton, Paul ^e   García González, Diego Luis ^f   Moreda, Wenceslao ^f   Gallina Toschi, Tullia ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c JOINT RESEARCH CENTRE   (Italy)

^d Institut des Corps Gras   (France)

^e QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^f UNIVERSIDAD PABLO DE OLAVIDE   (Spain)

Author keywords

Analytical method; Authenticity; Fraud; Normative; Olive oil; Quality

Indexed keywords

AUTHENTICATION; CRIME; FISH; IMAGE QUALITY; MEATS;

ANALYTICAL METHOD; AUTHENTICITY; FISH AND FISH PRODUCTS; FRAUD; METHODS OF ANALYSIS; NORMATIVE; ORGANOLEPTIC CHARACTERISTICS; SOLVENT CONSUMPTION;

OLIVE OIL;

EID: 85061898784     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2019.02.025     Document Type: Review

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