Evaluation of Sensorial Markers in Deep-Fried Extra Virgin Olive Oils: First Report on the Role of Hydroxytyrosol and Its Derivatives

Evaluation of Sensorial Markers in Deep-Fried Extra Virgin Olive Oils: First Report on the Role of Hydroxytyrosol and Its Derivatives

Extra virgin olive oil (EVOO) is one of the main daily food items consumed around the world, particularly in the Mediterranean region, and it has unique organoleptic properties. This study aims to determine the best frying conditions of EVOO supplemented with natural exogenous antioxidants enriched...

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Bibliographic Details
Main Authors: Taha Mehany, José M. González-Sáiz, Jorge Martínez, Consuelo Pizarro
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
EVOO
PCA
process analysis
deep-frying
experimental design
hydroxytyrosol
Online Access:https://www.mdpi.com/2304-8158/13/23/3953
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