Sacchi R, Caporaso N, Paduano A, Genovese A (2015) Industrial-scale filtration affects volatile
compounds in extra virgin olive oil cv. Ravece. Eur J Lipid Sci Technol 117(12):2007–2014
Sacchi R, Della Medaglia D, Paduano A, Caporaso N, Genovese A (2017) Characterisation of
lemon-flavoured olive oils. LWT-Food Sci Technol 79:326–332
Sacchi R, Paduano A, Savarese M, Vitaglione P, Fogliano V (2014) Extra virgin olive oil: from
composition to “molecular gastronomy”. In: Advances in nutrition and cancer. Springer, Berlin,
pp 325–338
Saghir S, Wagner KH, Elmadfa I (2005) Lipid oxidation of beef fillets during braising with different
cooking oils. Meat Sci 71(3):440–445
Sakouhi F, Absalon C, Sebei K, Fouquet E, Boukhchina S, Kallel H (2009) Gas chromatographic–
mass spectrometric characterisation of triterpene alcohols and monomethylsterols in developing
Olea europaea L. fruits. Food Chem 116(1):345–350
Salas JJ, Sanchez J (1997) Biogenesis of alcohols present in the aroma of virgin olive oil. In:
Williams JP, Khan MU, Lem NW (eds) Physiology, biochemistry and molecular biology of
plant lipids. Springer, The Netherlands, pp 328–330
Sánchez J, Harwood JL (2002) Biosynthesis of triacylglycerols and volatiles in olives. Eur J Lipid
Sci Technol 104(9–10):564–573
Sangiovanni E, Colombo E, Fumagalli M, Abbiati F, Caruso D, Dell’Agli M (2012) Inhibition of
NF-κB activity by minor polar components of extra-virgin olive oil at gastric level. Phytother
Res 26(10):1569–1571
Savarese M, Caporaso N, De Marco E, Sacchi R (2013) Extra virgin olive oil overall quality
assessment during prolonged storage in PET containers. In: Proceedings in GV—the 1st global
virtual conference, vol. I, issue 1. ISBN: 978-80-554-0649-7, ISSN: 1339-2778, p 670–674
Servili M, Selvaggini R, Taticchi A, Esposito S, Montedoro GF (2003) Air exposure time of olive
pastes during the extraction process and phenolic composition of virgin olive oil. J Am Oil
Chem Soc 80:685–695
Servili M, Taticchi A, Esposto S, Urbani S, Selvaggini R, Montedoro G (2008) Influence of the
decrease in oxygen during malaxation of olive paste on the composition of volatiles and
phenolic compounds in virgin olive oil. J Agric Food Chem 56(21):10048–10055
Servili M, Esposto S, Fabiani R, Urbani S, Taticchi A, Mariucci F et al (2009) Phenolic compounds
in olive oil: antioxidant, health and organoleptic activities according to their chemical structure.
Inflammopharmacology 17(2):76–84
Sirtori CR, Tremoli E, Gatti E, Montanari G, Sirtori M, Colli S et al (1986) Controlled evaluation of
fat intake in the Mediterranean diet: comparative activities of olive oil and corn oil on plasma
lipids and platelets in high-risk patients. Am J Clin Nutr 44(5):635–642
Škevin D, Rade D, Štrucelj D, Mokrovšak Ž, Neđeral S, Benčić Đ (2003) The influence of variety
and harvest time on the bitterness and phenolic compounds of olive oil. Eur J Lipid Sci Technol
105(9):536–541
Spinelli S (2014) Investigating the culinary use of olive oils. In: Monteleone E, Langstaff S (eds)
Olive oil sensory science. Wiley, Chichester, West Sussex, pp 195–225
Stefanoudaki E, Williams M, Chartzoulakis K, Harwood J (2009) Effect of irrigation on quality
attributes of olive oil. J Agric Food Chem 57(15):7048–7055
Tamendjari A, Angerosa F, Mettouchi S, Bellal MM (2009) The effect of fly attack (Bactrocera
oleae) on the quality and phenolic content of Chemlali olive oil. Grasas y Aceites 60(5):509–515
Tierney AC, Roche HM (2007) The potential role of olive oil-derived MUFA in insulin sensitivity.
Mol Nutr Food Res 51(10):1235–1248
Tognetti R, D’Andria R, Sacchi R, Lavini A, Morelli G, Alvino A (2007) Deficit irrigation affects
seasonal changes in leaf physiology and oil quality of Olea europaea (cultivars Frantobio and
Leccino). Ann Appl Biol 150:169–186
Traynor MP, Burke R, O’Sullivan MG, Hannon JA, Barry-Ryan C (2013) Sensory and chemical
interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana. Food
Res Int 54(1):569–577
9 Olive (Olea europaea)
251
compounds in extra virgin olive oil cv. Ravece. Eur J Lipid Sci Technol 117(12):2007–2014
Sacchi R, Della Medaglia D, Paduano A, Caporaso N, Genovese A (2017) Characterisation of
lemon-flavoured olive oils. LWT-Food Sci Technol 79:326–332
Sacchi R, Paduano A, Savarese M, Vitaglione P, Fogliano V (2014) Extra virgin olive oil: from
composition to “molecular gastronomy”. In: Advances in nutrition and cancer. Springer, Berlin,
pp 325–338
Saghir S, Wagner KH, Elmadfa I (2005) Lipid oxidation of beef fillets during braising with different
cooking oils. Meat Sci 71(3):440–445
Sakouhi F, Absalon C, Sebei K, Fouquet E, Boukhchina S, Kallel H (2009) Gas chromatographic–
mass spectrometric characterisation of triterpene alcohols and monomethylsterols in developing
Olea europaea L. fruits. Food Chem 116(1):345–350
Salas JJ, Sanchez J (1997) Biogenesis of alcohols present in the aroma of virgin olive oil. In:
Williams JP, Khan MU, Lem NW (eds) Physiology, biochemistry and molecular biology of
plant lipids. Springer, The Netherlands, pp 328–330
Sánchez J, Harwood JL (2002) Biosynthesis of triacylglycerols and volatiles in olives. Eur J Lipid
Sci Technol 104(9–10):564–573
Sangiovanni E, Colombo E, Fumagalli M, Abbiati F, Caruso D, Dell’Agli M (2012) Inhibition of
NF-κB activity by minor polar components of extra-virgin olive oil at gastric level. Phytother
Res 26(10):1569–1571
Savarese M, Caporaso N, De Marco E, Sacchi R (2013) Extra virgin olive oil overall quality
assessment during prolonged storage in PET containers. In: Proceedings in GV—the 1st global
virtual conference, vol. I, issue 1. ISBN: 978-80-554-0649-7, ISSN: 1339-2778, p 670–674
Servili M, Selvaggini R, Taticchi A, Esposito S, Montedoro GF (2003) Air exposure time of olive
pastes during the extraction process and phenolic composition of virgin olive oil. J Am Oil
Chem Soc 80:685–695
Servili M, Taticchi A, Esposto S, Urbani S, Selvaggini R, Montedoro G (2008) Influence of the
decrease in oxygen during malaxation of olive paste on the composition of volatiles and
phenolic compounds in virgin olive oil. J Agric Food Chem 56(21):10048–10055
Servili M, Esposto S, Fabiani R, Urbani S, Taticchi A, Mariucci F et al (2009) Phenolic compounds
in olive oil: antioxidant, health and organoleptic activities according to their chemical structure.
Inflammopharmacology 17(2):76–84
Sirtori CR, Tremoli E, Gatti E, Montanari G, Sirtori M, Colli S et al (1986) Controlled evaluation of
fat intake in the Mediterranean diet: comparative activities of olive oil and corn oil on plasma
lipids and platelets in high-risk patients. Am J Clin Nutr 44(5):635–642
Škevin D, Rade D, Štrucelj D, Mokrovšak Ž, Neđeral S, Benčić Đ (2003) The influence of variety
and harvest time on the bitterness and phenolic compounds of olive oil. Eur J Lipid Sci Technol
105(9):536–541
Spinelli S (2014) Investigating the culinary use of olive oils. In: Monteleone E, Langstaff S (eds)
Olive oil sensory science. Wiley, Chichester, West Sussex, pp 195–225
Stefanoudaki E, Williams M, Chartzoulakis K, Harwood J (2009) Effect of irrigation on quality
attributes of olive oil. J Agric Food Chem 57(15):7048–7055
Tamendjari A, Angerosa F, Mettouchi S, Bellal MM (2009) The effect of fly attack (Bactrocera
oleae) on the quality and phenolic content of Chemlali olive oil. Grasas y Aceites 60(5):509–515
Tierney AC, Roche HM (2007) The potential role of olive oil-derived MUFA in insulin sensitivity.
Mol Nutr Food Res 51(10):1235–1248
Tognetti R, D’Andria R, Sacchi R, Lavini A, Morelli G, Alvino A (2007) Deficit irrigation affects
seasonal changes in leaf physiology and oil quality of Olea europaea (cultivars Frantobio and
Leccino). Ann Appl Biol 150:169–186
Traynor MP, Burke R, O’Sullivan MG, Hannon JA, Barry-Ryan C (2013) Sensory and chemical
interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with banana. Food
Res Int 54(1):569–577
9 Olive (Olea europaea)
251