Fraudulent practices damage the market for premium olive oil; these can involve blending premium oil with oil produced from poor quality fruit, or adulteration with other plant oils. Methods based on assaying the DNA present in the oil are developing into a workable analytical tool. This review describes the use of "Food Genomics" to identify the varietal composition of olive oils, to ensure their conformity with legislation. The whole procedure is discussed, in the context of assembling an analytical platform suitable for the elaboration of an "identity card" for premium olive oils.

The use of food genomics to ensure the traceability of olive oil / Agrimonti, Caterina; Vietina, Michelangelo; Pafundo, Simona; Marmiroli, Nelson. - In: TRENDS IN FOOD SCIENCE & TECHNOLOGY. - ISSN 0924-2244. - 22:5(2011), pp. 237-244. [10.1016/j.tifs.2011.02.002]

The use of food genomics to ensure the traceability of olive oil

AGRIMONTI, Caterina;VIETINA, Michelangelo;PAFUNDO, Simona;MARMIROLI, Nelson
2011-01-01

Abstract

Fraudulent practices damage the market for premium olive oil; these can involve blending premium oil with oil produced from poor quality fruit, or adulteration with other plant oils. Methods based on assaying the DNA present in the oil are developing into a workable analytical tool. This review describes the use of "Food Genomics" to identify the varietal composition of olive oils, to ensure their conformity with legislation. The whole procedure is discussed, in the context of assembling an analytical platform suitable for the elaboration of an "identity card" for premium olive oils.
The use of food genomics to ensure the traceability of olive oil / Agrimonti, Caterina; Vietina, Michelangelo; Pafundo, Simona; Marmiroli, Nelson. - In: TRENDS IN FOOD SCIENCE & TECHNOLOGY. - ISSN 0924-2244. - 22:5(2011), pp. 237-244. [10.1016/j.tifs.2011.02.002]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2337492
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