Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 1, Pages 28-38Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf902619z
Keywords
Traceability; olive oil; botanical origin; marker
Funding
- Comunidad Autonoma of Madrid (Spain) [S-0505/AGR-0312, CCG08-UAH/AGR-3678]
- University of Alcala
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This review provides an overview of traceability studies performed to date (April 2009) for olive oils. Special emphasis has been made on the botanical origin because high-quality monovarietal olive oils have been recently introduced on the markets and their quality control requires the development of new and powerful analytical tools as well as new regulations to avoid fraud to consumers. Several parameters with discriminant power have been used for olive oil traceability according to the olive variety used in the production of the oil. They have been considered as traceability markers to the botanical origin and classified, in this work, as compositional and genetical markers.
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