evoo authenticity (1)

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The main authenticity issues associated with EVOO’s quality involve the organoleptic properties (EVOO or defective), mislabelling of production type (organic or conventional), variety and geographical origin, and adulteration. Greek researchers have reviewed the various "omics" (mainly genomics and metabolomics) using HRMS with various chemometric tools presenting the various workflows to verify critical aspects of olive oil authenticity.

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