Food Science and TechnologyFoods
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.
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