Advanced solutions for assuring the overall authenticity and quality of olive oil

Risultati finali

Report on the composition of the provisional OLEUM Network, templates for the eventual authorizations to be achieved for the sample exchange, for the self-declarations about staff health and safety and informative notes for sensory panelists

Report on the composition of the provisional OLEUM Network , eventual authorizations achieved for the sample exchange, self-declaration about staff health and safety and informative notes for sensory panellists

Report on the composition of the final OLEUM Network , eventual authorizations achieved for the sample exchange, self-declaration about staff health and safety and informative notes for sensory panellists
Protocol for the standardization of a procedure in terms of homogeneity and representativeness of the samples to be analyzed in T4.2 and 4.3
Final report on the selection and sensory/chemical analyses of two surely genuine EVOOs
Report on the OLEUM updating workshops
List of existing databases on olives and OOs available
Report on the proposal of the validated SOPs and QCMs, together with their limits and ranges, to regulatory bodies

Report on the proposal of the validated SOPs and QCMs together with their limits and ranges to regulatory bodies

Report on the suitability of Reference Materials in the training and monitoring of panellists according to the “IOC-Guide for the selection, training and monitoring of skilled virgin olive oil tasters”

Report on the sustainability of the OLEUM Network
Final report on stakeholder engagement (OLEUM MS-AB agreement)

Final report on stakeholder engagement OLEUM MSAB agreement

Final conference
Project identity and website
Final report on web-based dissemination

Final report on web-based dissemination (eufic.org, podcasts/webinars, Twitter, Facebook, LinkedIn)

Pubblicazioni

An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

Autori: Enrico Valli, Filippo Panni, Enrico Casadei, Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Diego L. García-González, Tullia Gallina Toschi
Pubblicato in: Foods, Numero 9/5, 2020, Pagina/e 657, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods9050657

Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation

Autori: Ramón Aparicio-Ruiz, Sara Barbieri, Tullia Gallina Toschi, Diego L. García-González
Pubblicato in: Foods, Numero 9/12, 2020, Pagina/e 1870, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods9121870

Subspace discriminant index to expedite exploration of multi-class omics data

Autori: Sara Tortorella, Maurizio Servili, Tullia Gallina Toschi, Gabriele Cruciani, José Camacho
Pubblicato in: Chemometrics and Intelligent Laboratory Systems, Numero 206, 2020, Pagina/e 104160, ISSN 0169-7439
Editore: Elsevier BV
DOI: 10.1016/j.chemolab.2020.104160

Large-scale evaluation of shotgun triacylglycerol profiling for the fast detection of olive oil adulteration

Autori: Beatriz Quintanilla-Casas, Giulia Strocchi, Julen Bustamante, Berta Torres-Cobos, Francesc Guardiola, Wenceslao Moreda, José Manuel Martínez-Rivas, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi, Alba Tres, Stefania Vichi
Pubblicato in: Food Control, Numero 123, 2021, Pagina/e 107851, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2020.107851

Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils

Autori: Enrico Casadei, Enrico Valli, Ramón Aparicio-Ruiz, Clemente Ortiz-Romero, Diego L. García-González, Stefania Vichi, Beatriz Quintanilla-Casas, Alba Tres, Alessandra Bendini, Tullia Gallina Toschi
Pubblicato in: Food Control, Numero 123, 2021, Pagina/e 107823, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2020.107823

Emerging trends in olive oil fraud and possible countermeasures

Autori: Enrico Casadei, Enrico Valli, Filippo Panni, James Donarski, Jordina Farrús Gubern, Paolo Lucci, Lanfranco Conte, Florence Lacoste, Alain Maquet, Paul Brereton, Alessandra Bendini, Tullia Gallina Toschi
Pubblicato in: Food Control, Numero 124, 2021, Pagina/e 107902, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2021.107902

Why Tyrosol Derivatives Have to Be Quantified in the Calculation of “Olive Oil Polyphenols” Content to Support the Health Claim Provisioned in the EC Reg. 432/2012

Autori: Maria Z. Tsimidou, Nikolaos Nenadis, Maurizio Servili, Diego Luis García-González, Tullia Gallina Toschi
Pubblicato in: European Journal of Lipid Science and Technology, Numero 120/6, 2018, Pagina/e 1800098, ISSN 1438-7697
Editore: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.201800098

Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics

Autori: Beatriz Quintanilla-Casas, Marco Marin, Francesc Guardiola, Diego Luis García-González, Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi, Stefania Vichi, Alba Tres
Pubblicato in: Foods, Numero 9/10, 2020, Pagina/e 1509, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods9101509

Olive oil mixtures. Part two: Detection of soft deodorized oil in extra virgin olive oil through diacylglycerol determination. Relationship with free acidity

Autori: Raquel B. Gómez-Coca, María de Carmen Pérez-Camino, Alessandra Bendini, Tullia Gallina Toschi, Wenceslao Moreda
Pubblicato in: Food Chemistry, Numero 330, 2020, Pagina/e 127226, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/j.foodchem.2020.127226

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

Autori: Sara Barbieri, Karolina Brkić Bubola, Alessandra Bendini, Milena Bučar-Miklavčič, Florence Lacoste, Ummuhan Tibet, Ole Winkelmann, Diego Luis García-González, Tullia Gallina Toschi
Pubblicato in: Foods, Numero 9/3, 2020, Pagina/e 355, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods9030355

Olive oil mixtures. Part one: Decisional trees or how to verify the olive oil percentage in declared blends

Autori: Raquel B. Gómez-Coca, María del Carmen Pérez-Camino, José M. Martínez-Rivas, Alessandra Bendini, Tullia Gallina Toschi, Wenceslao Moreda
Pubblicato in: Food Chemistry, Numero 315, 2020, Pagina/e 126235, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/j.foodchem.2020.126235

Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method

Autori: Rosa Palagano, Enrico Valli, Matilde Tura, Chiara Cevoli, María del Carmen Pérez-Camino, Wenceslao Moreda, Alessandra Bendini, Tullia Gallina Toschi
Pubblicato in: Foods, Numero 9/7, 2020, Pagina/e 924, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods9070924

EU project OLEUM: Better solutions to protect olive oil quality and authenticity

Autori: TULLIA GALLINA TOSCHI, ENRICO VALLI1 LANFRANCO CONTE, DIEGO LUIS GARCÍA GONZÁLEZ, ALAIN MAQUET, PAUL BRERETON, NINA MCGRATH, LAURA FERNÁNDEZ CELEMÍN, ALESSANDRA BENDINI
Pubblicato in: Agro Food Industry Hi-Tech, 2017, ISSN 1722-6996
Editore: Teknoscienze s.r.l.
DOI: 10.5281/zenodo.1184863

In House Validated UHPLC Protocol for the Determination of the Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil Fit for the Purpose of the Health Claim Introduced by the EC Regulation 432/2012 for “Olive Oil Polyphenols”

Autori: Maria Tsimidou, Michaela Sotiroglou, Aspasia Mastralexi, Nikolaos Nenadis, Diego García-González, Tullia Gallina Toschi
Pubblicato in: Molecules, Numero 24/6, 2019, Pagina/e 1044, ISSN 1420-3049
Editore: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/molecules24061044

Rapid and innovative instrumental approaches for quality and authenticity of olive oils

Autori: Enrico Valli, Alessandra Bendini, Annachiara Berardinelli, Luigi Ragni, Bruno Riccò, Marco Grossi, Tullia Gallina Toschi
Pubblicato in: European Journal of Lipid Science and Technology, Numero 118/11, 2016, Pagina/e 1601-1619, ISSN 1438-7697
Editore: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.201600065

Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil

Autori: Marco Grossi, Rosa Palagano, Alessandra Bendini, Bruno Riccò, Maurizio Servili, Diego Luis García-González, Tullia Gallina Toschi
Pubblicato in: Food Control, Numero 104, 2019, Pagina/e 208-216, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2019.04.019

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

Autori: Lanfranco Conte, Alessandra Bendini, Enrico Valli, Paolo Lucci, Sabrina Moret, Alain Maquet, Florence Lacoste, Paul Brereton, Diego Luis García-González, Wenceslao Moreda, Tullia Gallina Toschi
Pubblicato in: Trends in Food Science & Technology, 2019, ISSN 0924-2244
Editore: Elsevier BV
DOI: 10.1016/j.tifs.2019.02.025

Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). The Pros of a Fit for the Purpose Ultra High Performance Liquid Chromatography (UHPLC) Procedure

Autori: Maria Z. Tsimidou, Nikolaos Nenadis, Aspasia Mastralexi, Maurizio Servili, Bojan Butinar, Stefania Vichi, Ole Winkelmann, Diego Luis García-González, Tullia Gallina Toschi
Pubblicato in: Molecules, Numero 24/13, 2019, Pagina/e 2429, ISSN 1420-3049
Editore: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/molecules24132429

Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). Extraction Solvent

Autori: Nikolaos Nenadis, Aspasia Mastralexi, Maria Z. Tsimidou, Stefania Vichi, Beatriz Quintanilla-Casas, James Donarski, Victoria Bailey-Horne, Bojan Butinar, Milena Miklavčič, Diego-Luis García González, Tullia Gallina Toschi
Pubblicato in: European Journal of Lipid Science and Technology, 2018, ISSN 1438-7697
Editore: Wiley - V C H Verlag GmbbH & Co.
DOI: 10.1002/ejlt.201800099

Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality

Autori: Beatriz Quintanilla-Casas, Julen Bustamante, Francesc Guardiola, Diego Luís García-González, Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi, Stefania Vichi, Alba Tres
Pubblicato in: LWT, Numero 121, 2020, Pagina/e 108936, ISSN 0023-6438
Editore: Academic Press
DOI: 10.1016/j.lwt.2019.108936

1H–NMR fingerprinting and supervised pattern recognition to evaluate the stability of virgin olive oil during storage

Autori: Rosa María Alonso-Salces, Blanca Gallo, María Isabel Collado, Andrea Sasía-Arriba, Gabriela Elena Viacava, Diego Luis García-González, Tullia Gallina Toschi, Maurizio Servili, Luis Ángel Berrueta
Pubblicato in: Food Control, Numero 123, 2021, Pagina/e 107831, ISSN 0956-7135
Editore: Elsevier BV
DOI: 10.1016/j.foodcont.2020.107831

Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils

Autori: Beatriz Quintanilla-Casas, Sofia Bertin, Kerstin Leik, Julen Bustamante, Francesc Guardiola, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi, Alba Tres, Stefania Vichi
Pubblicato in: Food Chemistry, Numero 307, 2020, Pagina/e 125556, ISSN 0308-8146
Editore: Elsevier BV
DOI: 10.1016/j.foodchem.2019.125556

Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

Autori: Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Beatriz Quintanilla-Casas, Diego Luis García-González, Tullia Gallina Toschi
Pubblicato in: Foods, Numero 9/7, 2020, Pagina/e 862, ISSN 2304-8158
Editore: MDPI
DOI: 10.3390/foods9070862

Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds

Autori: Rosa Palagano, Enrico Valli, Chiara Cevoli, Alessandra Bendini, Tullia Gallina Toschi
Pubblicato in: LWT, Numero 130, 2020, Pagina/e 109566, ISSN 0023-6438
Editore: Academic Press
DOI: 10.1016/j.lwt.2020.109566

Risultati finali

Pubblicazioni

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