dc.contributor.author | Chaji, Salah | |
dc.contributor.author | Bajoub, Aadil | |
dc.contributor.author | Cravotto, Christian | |
dc.contributor.author | Voss, Mónica | |
dc.contributor.author | Tabasso, Silvia | |
dc.contributor.author | Hanine, Hafida | |
dc.contributor.author | Cravotto, Giancarlo | |
dc.date.accessioned | 2024-04-08T10:00:13Z | |
dc.date.available | 2024-04-08T10:00:13Z | |
dc.date.issued | 2024 | |
dc.identifier.citation | LWT - Food Science and Technology 191 (2024) 115681 [10.1016/j.lwt.2023.115681] | es_ES |
dc.identifier.uri | https://hdl.handle.net/10481/90480 | |
dc.description.abstract | Virgin olive oil (VOO) production is in a constant state of evolution as it adapts to meet the demands of an
increasingly competitive global market. However, despite the significant research effort undertaken across
multiple scientific disciplines, this vegetable oil still presents challenges and vulnerabilities that require
continued research. Within this context, metabolomics has emerged, over the last twenty years, as a promising
tool that can resolve several critical issues regarding VOO quality and authenticity. Advanced metabolomics
approaches offer unparalleled insights into the molecular mechanisms that influence the sensorial and nutritional
features of this vegetable oil in rapid and accurate analyses. This review highlights recent metabolomics applications
that unlock the nutritional and sensorial potential of VOO by investigating the effects of various factors
on its chemical composition, including environmental conditions, agricultural practices, harvesting time, oilprocessing
parameters and storage conditions. The principal studies on ensuring product authenticity and
traceability are also discussed. | es_ES |
dc.description.sponsorship | University of Turin (Ricerca locale 2022) | es_ES |
dc.description.sponsorship | NextGeneration-EU | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | Atribución 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject | Virgin olive oil | es_ES |
dc.subject | Metabolomics | es_ES |
dc.subject | Health benefit | es_ES |
dc.title | Metabolomics in action: Towards producing authentic virgin olive oil rich in bioactive compounds and with distinctive organoleptic features | es_ES |
dc.type | journal article | es_ES |
dc.rights.accessRights | open access | es_ES |
dc.identifier.doi | 10.1016/j.lwt.2023.115681 | |
dc.type.hasVersion | VoR | es_ES |