logo
ResearchBunny Logo
Exploring the Connection between the Occurrence and Intensity of "Grubby" Defect and Volatile Composition of Olive Oil

Food Science and Technology

Exploring the Connection between the Occurrence and Intensity of "Grubby" Defect and Volatile Composition of Olive Oil

K. B. Bubola, I. Lukić, et al.

Discover the intriguing relationship between the 'grubby' sensory defect in virgin olive oil and its volatile composition, as unveiled by researchers Karolina Brkić Bubola, Igor Lukić, Marin Krapac, and Olivera Koprivnjak. This study highlights how olive fruit fly infestation affects oil quality and sensory attributes, revealing key volatile compounds that contribute to the defect.

00:00
00:00
Playback language: English
Citation Metrics
Citations
0
Influential Citations
0
Reference Count
0

Note: The citation metrics presented here have been sourced from Semantic Scholar and OpenAlex.

Listen, Learn & Level Up
Over 10,000 hours of research content in 25+ fields, available in 12+ languages.
No more digging through PDFs, just hit play and absorb the world's latest research in your language, on your time.
listen to research audio papers with researchbunny