| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2099037 | Trends in Food Science & Technology | 2011 | 8 Pages |
Abstract
Fraudulent practices damage the market for premium olive oil; these can involve blending premium oil with oil produced from poor quality fruit, or adulteration with other plant oils. Methods based on assaying the DNA present in the oil are developing into a workable analytical tool. This review describes the use of “Food Genomics” to identify the varietal composition of olive oils, to ensure their conformity with legislation. The whole procedure is discussed, in the context of assembling an analytical platform suitable for the elaboration of an “identity card” for premium olive oils.
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Authors
Caterina Agrimonti, Michelangelo Vietina, Simona Pafundo, Nelson Marmiroli,