Turbidity characterization as a decision-making tool for extra virgin olive oil stability treatments

• Published in: Food control Vol. 137; p. 108931
• Main Authors: Carlotta, Breschi, Lorenzo, Guerrini, Alessandro, Parenti, Piernicola, Masella, Luca, Calamai, Lorenzo, Lunetti, Bruno, Zanoni
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.07.2022
• Subjects: Fruity variation; Hydrolytic phenomena; Microbial spoilage; Sensory defect; Turbidity; Water content; Hydrolytic phenomena; Sensory defect; Microbial spoilage; Fruity variation; Water content; Turbidity

The extra virgin olive oil (EVOO) commercialized by olive oil companies usually has highly variable turbidity characteristics. Ten veiled EVOOs with different water content, insoluble solid content, water activity, degree of turbidity, and microbial cell count, and their respective filtered samples,...