New OLEUM publication in Trends in Food Science and Technology
OLEUM researchers have published a new scientific paper.
The review identifies the current gaps in EU legislation and discusses the drawbacks of the existing analytical methods used with respect to olive oil. It also provides some suggestions for the replacement of specific steps within the present EU methods with more efficient analytical solutions to reduce time and/or solvent consumption.
Conte, L., Bendini, A., Valli, E., Lucci, P., Moret, S., Maquet, A., Lacoste, F., Brereton, P., García-González, D.L., Moreda, W. and Toschi, T.G., 2019. Olive oil quality and authenticity: a review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future. Trends in Food Science & Technology