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dc.contributor.authorChaji, Salah
dc.contributor.authorBajoub, Aadil
dc.contributor.authorCravotto, Christian
dc.contributor.authorVoss, Mónica
dc.contributor.authorTabasso, Silvia
dc.contributor.authorHanine, Hafida
dc.contributor.authorCravotto, Giancarlo
dc.date.accessioned2024-04-08T10:00:13Z
dc.date.available2024-04-08T10:00:13Z
dc.date.issued2024
dc.identifier.citationLWT - Food Science and Technology 191 (2024) 115681 [10.1016/j.lwt.2023.115681]es_ES
dc.identifier.urihttps://hdl.handle.net/10481/90480
dc.description.abstractVirgin 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.sponsorshipUniversity of Turin (Ricerca locale 2022)es_ES
dc.description.sponsorshipNextGeneration-EUes_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectVirgin olive oiles_ES
dc.subjectMetabolomicses_ES
dc.subjectHealth benefites_ES
dc.titleMetabolomics in action: Towards producing authentic virgin olive oil rich in bioactive compounds and with distinctive organoleptic featureses_ES
dc.typejournal articlees_ES
dc.rights.accessRightsopen accesses_ES
dc.identifier.doi10.1016/j.lwt.2023.115681
dc.type.hasVersionVoRes_ES


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