Fini L, Hotchkiss E, Fogliano V, Graziani G, Romano M, De Vol EB, Ricciardiello L (2007)
Chemopreventive properties of pinoresinol-rich olive oil involve a selective activation of the
ATM–p53 cascade in colon cancer cell lines. Carcinogenesis 29(1):139–146
Galeone C, Talamini R, Levi F, Pelucchi C, Negri E, Giacosa A, Montella M, Franceschi S, La
Vecchia C (2006) Fried foods, olive oil and colorectal cancer. Ann Oncol 18(1):36–39
Gambacorta G, Faccia M, Pati S, Lamacchia C, Baiano A, La Notte E (2007) Changes in the
chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during
storage. J Food Lipids 14(2):202–215
Garcia-Gonzales DL, Tena N, Aparicio R (2007) Characterization of olive paste volatiles to predict
the sensory quality of virgin olive oil. Eur J Lipid Sci Technol 109:663–672
García-González DL, Tena N, Aparicio R (2010) Quality characterization of the new virgin olive oil
var. Sikitita by phenols and volatile compounds. J Agric Food Chem 58(14):8357–8364
Garcia JM, Seller S, Perez-Camino MC (1996) Influence of fruit ripening on olive oil quality. J
Agric Food Chem 44(11):3516–3520
Genovese A, Caporaso N, De Luca L, Paduano A, Sacchi R (2015) Influence of olive oil phenolic
compounds on headspace aroma release by interaction with whey proteins. J Agric Food Chem
63(15):3838–3850
Gomes da Silva MDR, Costa Freitas AM, Cabrita MJB, Garcia R (2011) Olive oil composition:
volatile compounds. In: Boskou D (ed) Olive oil—constituents, quality, health properties and
bioconversions. InTech, Rijeka, pp 17–63
Gómez-Caravaca AM, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A, Del
Carlo M, Compagnone D, Cichelli A (2008) Effects of fly attack (Bactrocera oleae) on the
phenolic profile and selected chemical parameters of olive oil. J Agric Food Chem 56
(12):4577–4583
Gomez-Rico A, Salvador MD, Greca ML, Fregapane G (2006) Phenolic and volatile compounds of
extra virgin olive oil (Olea europaea L. Cv Cornicabra) with regard to fruit ripening and
irrigation management. J Agric Food Chem 54:7130–7136
Gomez-Rico A, Salvador MD, Fregapane G (2009) Virgin olive oil and olive fruit minor constituents as affected by irrigation management based on SWP and TDF as compared to ETc in
medium-density young olive orchards (Olea europaea L. cv. Cornicabra and Morisca). Food Res
Int 42:1067–1076
Gucci R, Lodolini EM, Rapoport HF (2007) Productivity of olive trees with different water status
and crop load. J Hortic Sci Biotechnol 82(4):648–656
Guth H, Grosch W (1991) A comparative study of the potent odorants of different virgin olive oils.
Eur J Lipid Sci Technol 93(9):335–339
Gutiérrez-Rosales F, Rios JJ, Gomez-Rey ML (2003) Main polyphenols in the bitter taste of virgin
olive oil. Structural confirmation by on-line high-performance liquid chromatography
electrospray ionization mass spectrometry. J Agric Food Chem 51(20):6021–6025
Hornero-Méndez D, Mínguez-Mosquera MI (2007) Bioaccessibility of carotenes from carrots:
effect of cooking and addition of oil. Innov Food Sci Emerg Technol 8(3):407–412
International Olive Council (IOC) (2013) Trade standard applying to olive oil and olive-pomace oil.
COI/T 15/NC No 3/Rev 7, May 2013
International Olive Council (IOC) (2015a) World olive oil production statistics
International Olive Council (IOC) (2015b) Sensory analysis of olive oil—Method for the organoleptic assessment of Virgin Olive Oil. 2015, COI/T.20/Doc. 15/ Rev. 8, November 2015
International Olive Council (IOC) (2015c) COI/T.20/Doc. 15/Rev. 7, February 2015. Method for
the organoleptic assessment of Virgin Olive
Issaoui M, Jlamini G, Brahmi F, Dabbou S, Hassine KB, Taamali A, Chehab H, Ellouz M,
Zarrouk M, Hammami M (2009) Effect of the growing area conditions on differentiation
between Chemlali and Chetoui olive oils. Food Chem 119:220–225
Jiménez-Colmenero F, Herrero A, Pintado T, Solas MT, Ruiz-Capillas C (2010) Influence of
emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food
Res Int 43(8):2068–2076
248
N. Caporaso and D. Boskou
Chemopreventive properties of pinoresinol-rich olive oil involve a selective activation of the
ATM–p53 cascade in colon cancer cell lines. Carcinogenesis 29(1):139–146
Galeone C, Talamini R, Levi F, Pelucchi C, Negri E, Giacosa A, Montella M, Franceschi S, La
Vecchia C (2006) Fried foods, olive oil and colorectal cancer. Ann Oncol 18(1):36–39
Gambacorta G, Faccia M, Pati S, Lamacchia C, Baiano A, La Notte E (2007) Changes in the
chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during
storage. J Food Lipids 14(2):202–215
Garcia-Gonzales DL, Tena N, Aparicio R (2007) Characterization of olive paste volatiles to predict
the sensory quality of virgin olive oil. Eur J Lipid Sci Technol 109:663–672
García-González DL, Tena N, Aparicio R (2010) Quality characterization of the new virgin olive oil
var. Sikitita by phenols and volatile compounds. J Agric Food Chem 58(14):8357–8364
Garcia JM, Seller S, Perez-Camino MC (1996) Influence of fruit ripening on olive oil quality. J
Agric Food Chem 44(11):3516–3520
Genovese A, Caporaso N, De Luca L, Paduano A, Sacchi R (2015) Influence of olive oil phenolic
compounds on headspace aroma release by interaction with whey proteins. J Agric Food Chem
63(15):3838–3850
Gomes da Silva MDR, Costa Freitas AM, Cabrita MJB, Garcia R (2011) Olive oil composition:
volatile compounds. In: Boskou D (ed) Olive oil—constituents, quality, health properties and
bioconversions. InTech, Rijeka, pp 17–63
Gómez-Caravaca AM, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A, Del
Carlo M, Compagnone D, Cichelli A (2008) Effects of fly attack (Bactrocera oleae) on the
phenolic profile and selected chemical parameters of olive oil. J Agric Food Chem 56
(12):4577–4583
Gomez-Rico A, Salvador MD, Greca ML, Fregapane G (2006) Phenolic and volatile compounds of
extra virgin olive oil (Olea europaea L. Cv Cornicabra) with regard to fruit ripening and
irrigation management. J Agric Food Chem 54:7130–7136
Gomez-Rico A, Salvador MD, Fregapane G (2009) Virgin olive oil and olive fruit minor constituents as affected by irrigation management based on SWP and TDF as compared to ETc in
medium-density young olive orchards (Olea europaea L. cv. Cornicabra and Morisca). Food Res
Int 42:1067–1076
Gucci R, Lodolini EM, Rapoport HF (2007) Productivity of olive trees with different water status
and crop load. J Hortic Sci Biotechnol 82(4):648–656
Guth H, Grosch W (1991) A comparative study of the potent odorants of different virgin olive oils.
Eur J Lipid Sci Technol 93(9):335–339
Gutiérrez-Rosales F, Rios JJ, Gomez-Rey ML (2003) Main polyphenols in the bitter taste of virgin
olive oil. Structural confirmation by on-line high-performance liquid chromatography
electrospray ionization mass spectrometry. J Agric Food Chem 51(20):6021–6025
Hornero-Méndez D, Mínguez-Mosquera MI (2007) Bioaccessibility of carotenes from carrots:
effect of cooking and addition of oil. Innov Food Sci Emerg Technol 8(3):407–412
International Olive Council (IOC) (2013) Trade standard applying to olive oil and olive-pomace oil.
COI/T 15/NC No 3/Rev 7, May 2013
International Olive Council (IOC) (2015a) World olive oil production statistics
International Olive Council (IOC) (2015b) Sensory analysis of olive oil—Method for the organoleptic assessment of Virgin Olive Oil. 2015, COI/T.20/Doc. 15/ Rev. 8, November 2015
International Olive Council (IOC) (2015c) COI/T.20/Doc. 15/Rev. 7, February 2015. Method for
the organoleptic assessment of Virgin Olive
Issaoui M, Jlamini G, Brahmi F, Dabbou S, Hassine KB, Taamali A, Chehab H, Ellouz M,
Zarrouk M, Hammami M (2009) Effect of the growing area conditions on differentiation
between Chemlali and Chetoui olive oils. Food Chem 119:220–225
Jiménez-Colmenero F, Herrero A, Pintado T, Solas MT, Ruiz-Capillas C (2010) Influence of
emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters. Food
Res Int 43(8):2068–2076
248
N. Caporaso and D. Boskou