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Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage

This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water–oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra virgin olive oil/apple vinegar <i>ratio</i> was found to...

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Principais autores: Monica R. Loizzo, Vincenzo Sicari, Umile G. Spizzirri, Rosa Romeo, Rosa Tundis, Antonio Mincione, Fiore P. Nicoletta, Donatella Restuccia
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-04-01
Serier:Foods
Fag:
extra virgin olive oil
Agristigna cultivar
oil-vinegar emulsion
CIELAB parameters
oxidative stability
sensorial analysis
Online adgang:https://www.mdpi.com/2304-8158/11/8/1113
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