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Chemical Analysis, Quality Control and Packaging Issues of Olive Oil

✍ Scribed by Apostolos Kiritsakis; Antonis Kanavouras; Konstantinos Kiritsakis

Publisher
John Wiley and Sons
Year
2003
Weight
51 KB
Volume
34
Category
Article
ISSN
0931-7597

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## Abstract This review is a brief account on the application of a novel methodology to the quality control and authentication of extra‐virgin olive oil. This methodology is based on the derivatization of the labile hydrogens of functional groups, such as hydroxyl and carboxyl groups, of olive oil