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A method for gaining a deeper insight into the aroma profile of olive oil
Food Science and Technologynpj Science of Food

A method for gaining a deeper insight into the aroma profile of olive oil

D. Suzuki, Y. Sato, et al.

Discover how Daisuke Suzuki, Yuko Sato, Akane Mori, and Hirotoshi Tamura are revolutionizing the extraction of aroma compounds from extra virgin olive oil using a novel combined method. Their study unveils a sophisticated approach that enhances the quality and consumer preferences for this beloved oil.... show more
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