ABSTRACT
Virgin olive oils (VOO) are defined by the European Community as those “oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to alteration in the oil” (EEC Reg. 2568/91). The VOO extracted from fresh and healthy olive fruits (Olea europaea L.), properly processed and adequately stored (see Figure 4.1), is characterized by a unique and measurable combination of aroma and taste. This flavor is characteristic and markedly
4.1 Introduction to Olive Oil ................................................................................ 75 4.1.1 Composition of Olive Oil .................................................................... 76 4.1.2 The Concept of Authenticity for Olive Oil ......................................... 81
4.2 Olive Oil DSC Curves: Relation to Chemical Composition ........................... 82 4.2.1 DSC Protocol ...................................................................................... 82 4.2.2 Relation to Major Components ...........................................................84 4.2.3 Relation to Minor Components...........................................................93 4.2.4 DSC Oxidative Stability .....................................................................97
