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Journal articles on the topic 'Egg yolk. Mayonnaise'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Kovalcuks, Aleksandrs, Evita Straumite, and Māra Duma. "The Effect of Egg Yolk Oil on The Chemical, Physical and Sensory Properties of Mayonnaise." Rural Sustainability Research 35, no. 330 (2016): 24–31. http://dx.doi.org/10.1515/plua-2016-0004.

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Abstract Egg yolk oil (EYO) is an essence of egg bioactive compounds. Extracted from egg yolk it can be used in various food products increasing their nutritional and biological value. Mayonnaise is a kind of a semi-solid oil-inwater emulsion containing 60-80% fat. Mayonnaise typically contains oil, egg yolk, vinegar, salt, sugar and thickening agents. Mayonnaise is the product where application of EYO can be evaluated. The aim of this study was to evaluate the effect of egg yolk oil on the chemical, physical and sensory properties of mayonnaise. EYO was added to mayonnaise in the concentratio

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2

Старовойтова, Ксения, Ksenia Starovoytova, Любовь Терещук, and Lyubovʼ Tereshchuk. "Development of mayonnaise recipes considering the main trends in product range improvement." Food Processing: Techniques and Technology 48, no. 1 (2019): 91–98. http://dx.doi.org/10.21603/2074-9414-2018-1-91-98.

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The article reveals technological aspects of using different types of egg products in mayonnaise production technology. The authors studied the chemical composition of different egg products being used in mayonnaise production technology. The authors studied egg powder, dried egg yolk, enzymatically hydrolyzed dried egg yolk, salted pasteurized liquid egg yolk, egg mixture, and frozen yolk. Based on the obtained data the authors calculated minimum proportions of egg products which are sufficient for producing high quality mayonnaise which complies with the requirements of the standard. The art

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3

Pradhananga, Mahalaxmi, and Babita Adhikari. "Sensory and Quality Evaluation of Mayonnaise and its Effect on Storage Stability." Sunsari Technical College Journal 2, no. 1 (2016): 48–53. http://dx.doi.org/10.3126/stcj.v2i1.14799.

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This study aimed to evaluate the addition of skim milk powder to replace egg yolk in preparation of mayonnaise. Egg yolk was pasteurized at 150ºF (65.6ºC) about 1 minute for its safety. Mayonnaise was prepared from sunflower oil with the level varied from 65-75% and egg yolk from 9-15%. Mayonnaise made from 70% oil and 12% egg yolk was found to be best. Then skim milk powder (SMP) was added to replace 12% egg yolk in the ratios 0:100, 25:75, 50:50, 75:25 and 100:0 other constituents remaining constant. Sensory evaluation demonstrated that mayonnaise substituted with 25% skim milk powder was be

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4

Guerrero, A., P. Partal, and C. Gallegos. "Linear and non-linear viscoelasticity of low-in-cholesterol mayonnaise / Viscoelasticidad lineal y no lineal de mayonesas con bajo contenido en colesterol." Food Science and Technology International 6, no. 2 (2000): 165–72. http://dx.doi.org/10.1177/108201320000600212.

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Five different mayonnaise products were prepared with constant composition except for the type of egg product used. The linear viscoelastic functions were superposed using a time-temperature su perposition method and the shift-factor showed an Arrhenius-like temperature dependence. The ther mal susceptibility was found to be higher for processed-egg-containing mayonnaise and when egg yolk was used instead of whole egg as the emulsifier. Transient flow curves always showed a stress overshoot, but a stress undershoot was found for whole-egg-containing emulsions at high shear rates. Processed yol

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5

Saget, Sophie, Marcela Costa, David Styles, and Mike Williams. "Does Circular Reuse of Chickpea Cooking Water to Produce Vegan Mayonnaise Reduce Environmental Impact Compared with Egg Mayonnaise?" Sustainability 13, no. 9 (2021): 4726. http://dx.doi.org/10.3390/su13094726.

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Consumers are increasingly asking for foods that are healthier, more humane, and environmentally sustainable. Recently, chickpea cooking water—aquafaba—has gained popularity as a potential egg substitute that complies with these criteria. However, research on the environmental impact of this ingredient is lacking. We performed a comparative attributional life cycle assessment (LCA) of mayonnaise made with aquafaba as the emulsifying agent, and traditional mayonnaise made with egg yolk. The vegan mayonnaise was found not to be as environmentally sustainable as the egg-based product. The vegan m

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6

Siripongvutikorn, Sunisa, Worapong Usawakesmanee, and Kanrawee Hunsakul. "Utilization of tuna roe and using inulin as oil replacer for producing value added omega-3 mayonnaise product." Functional Foods in Health and Disease 6, no. 3 (2016): 158. http://dx.doi.org/10.31989/ffhd.v6i3.242.

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Background: Fishery industry has been important for Thai’s economic more than 30 years. It leads Thailand to be the one of world’s largest canned tuna producer and exporter. However, mainly white meat part is used in canned tuna product while the waste comprises roe, viscera, head and dark meat is sold to feed meal plant or sold as cheap material even its nutritive value is still high. There is well know that sea fish as tuna is a good source of polyunsaturated fatty acid (PUFA) such as Eicosapentaenoic acid (EPA) and Docosahexanoic acid (DHA). Many people around the world play more attention

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7

He, Yue, Sarah K. Purdy, Timothy J. Tse, et al. "Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs." Foods 10, no. 9 (2021): 1978. http://dx.doi.org/10.3390/foods10091978.

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Canning or boiling pulse seeds in water produces a by-product solution, called “aquafaba”, that can be used as a plant-based emulsifier. One of the major problems facing the commercialization of aquafaba is inconsistency in quality and functionality. In this study, chickpea aquafaba production and drying methods were optimized to produce standardized aquafaba powder. Aquafaba samples, both freeze-dried and spray-dried, were used to make egg-free, vegan mayonnaise. Mayonnaise and analog physicochemical characteristics, microstructure, and stability were tested and compared to mayonnaise prepare

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8

Kajino, Ryoko, Junko Totsuka, Hiroatsu Matsuoka, and Kenji Sasago. "Change of Egg Yolk Protein in Mayonnaise during Preservation." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 50, no. 9 (2003): 386–91. http://dx.doi.org/10.3136/nskkk.50.386.

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9

Huang, Liyan, Tong Wang, Zhaopeng Han, Yanli Meng, and Xiaoming Lu. "Effect of egg yolk freezing on properties of mayonnaise." Food Hydrocolloids 56 (May 2016): 311–17. http://dx.doi.org/10.1016/j.foodhyd.2015.12.027.

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10

HERALD, THOMAS J., MAHMOUD ABUGOUSH, and FADI ARAMOUNI. "PHYSICAL AND SENSORY PROPERTIES OF EGG YOLK AND EGG YOLK SUBSTITUTES IN A MODEL MAYONNAISE SYSTEM." Journal of Texture Studies 40, no. 6 (2009): 692–709. http://dx.doi.org/10.1111/j.1745-4603.2009.00206.x.

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11

Ayari, Emna, Csaba Németh, Adrienn Tóth, Noori Khabat, Richàrd Pintér, and László Friedrich. "Uht treatment of liquid egg yolk." Review on Agriculture and Rural Development 7, no. 1-2 (2019): 103–7. http://dx.doi.org/10.14232/rard.2018.1-2.103-107.

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Egg and its product are easily perishable items because of their high moisture content, although they have a very high amount of nutrients, especially protein. Many efforts have been channelled to increase the shelf-life of these products but heat treatment according to literature is the most promising although egg and its products are heat-sensitive. Thus, a very low temperature is needed or a high temperature for a very short time. Ultra-Heat Treatment (UHT) is one of the known technologies that we used for heat-sensitive products. The aim of the study was to investigate the effect of

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12

YANG, SHENG-SHIN, and OWEN J. COTTERILL. "Physical and Functional Properties of 10% Salted Egg Yolk in Mayonnaise." Journal of Food Science 54, no. 1 (1989): 210–13. http://dx.doi.org/10.1111/j.1365-2621.1989.tb08603.x.

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13

KATUSIN-RAZEM, BRANKA, DUSAN RAZEM, STJEPAN MATIC, VLADO MIHOKOVIC, NADA KOSTROMIN-SOOS, and NADA MILANOVIC. "Chemical and Organoleptic Properties of Irradiated Dried Whole Egg and Egg Yolk." Journal of Food Protection 52, no. 11 (1989): 781–86. http://dx.doi.org/10.4315/0362-028x-52.11.781.

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The influence of 60Co gamma radiation on the chemical and organoleptic properties of solid whole egg and solid egg yolk has been studied to provide a basis for assessing the feasibility of the radicidation of Salmonella in egg powder. Irradiation up to 10 kGy did not produce measurable changes in acidity, vitamins B1 or B2. Radiolytic changes in the fatty component included the decomposition of triglycerides, the formation of hydroperoxides, and the degradation of carotenoids. An increase in hydroperoxidation with dose was coupled with a decrease in carotenoids and vitamin A. Radiolytic decomp

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14

Primacella, Monica, Tong Wang, and Nuria Cristina Acevedo. "Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator." Food Hydrocolloids 96 (November 2019): 529–36. http://dx.doi.org/10.1016/j.foodhyd.2019.06.008.

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15

Motta-Romero, Hollman, Zhong Zhang, An Tien Nguyen, Vicki Schlegel, and Yue Zhang. "Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in Mayonnaise." Journal of Food Science 82, no. 7 (2017): 1588–93. http://dx.doi.org/10.1111/1750-3841.13747.

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16

Kawai, Shigeru. "Characterization of diacylglycerol oil mayonnaise emulsified using phospholipase A2-treated egg yolk." Journal of the American Oil Chemists' Society 81, no. 11 (2004): 993–98. http://dx.doi.org/10.1007/s11746-004-1012-6.

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17

Karshenas, Mahsa, Mohammad Goli, and Nafiseh Zamindar. "Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise." Food Science and Technology International 25, no. 8 (2019): 633–41. http://dx.doi.org/10.1177/1082013219853931.

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Peanut, sesame, and (peanut:sesame (1:1)) meal milk were used as the egg yolk substitute at the levels of 0%, 25%, 50%, 75%, and 100% in mayonnaise. Then, the rheological, textural (hardness, adhesive force, and adhesiveness), and microstructural properties of samples were evaluated on the first day after production. The oscillatory test indicated that all treatments had shear thinning flow behavior and in low-angular frequencies had higher elastic modulus than the viscous modulus (tan δ < 1), but in the P-S50 and P-S100, P75 and S75 in angular frequencies higher than 63 rad.s−1, tan δ was

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18

Bengoechea, C., M. L. López, F. Cordobés, and A. Guerrero. "Influence of Semicontinuous Processing on the Rheology and Droplet Size Distribution of Mayonnaise-like Emulsions." Food Science and Technology International 15, no. 4 (2009): 367–73. http://dx.doi.org/10.1177/1082013209345046.

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Oil-in-water (o/w) emulsions stabilized by egg yolk, with a composition similar to those found in commercial mayonnaises or salad dressings, were processed in a semicontinuous device. This specially designed emulsification device consists of, basically, a vessel provided with an anchor impeller, where the continuous phase was initially placed; a pumping system that controls the addition of the oily phase; a rotor-stator unit, where the major breaking of the oily droplets takes place, and a recirculation system. The design allowed the introduction of a rotational rheometer to obtain viscosity d

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19

Jaya, Firman, Dedes Amertaningtyas, and Heli Tristiana. "Sensory Evaluation of Mayonnaise Preparred with Vegetable Oil and Egg Yolk of Local Chicken." Jurnal Ilmu dan Teknologi Hasil Ternak 8, no. 1 (2013): 30–34. http://dx.doi.org/10.21776/ub.jitek.2013.008.01.4.

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20

Guilmineau, Fabien, and Ulrich Kulozik. "Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaise." Journal of Food Engineering 78, no. 2 (2007): 648–54. http://dx.doi.org/10.1016/j.jfoodeng.2005.11.002.

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21

SASHIHARA, Nobuhiro, Mineo HASEGAWA, Toshiro IZUCHI, Hiroshi ITO, and Toshihiro ITO. "Heat Inactivation of Newcastle Disease Virus (NDV) in Egg Yolk and Its Survivability in Mayonnaise." Japanese Journal of Food Microbiology 25, no. 1 (2008): 32–35. http://dx.doi.org/10.5803/jsfm.25.32.

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22

KAJINO, Ryoko, Hiroatsu MATSUOKA, Kenji SASAGO, and Toshiharu GOMYO. "Effects of Salt and Mustard on Hydrolysis of Egg Yolk Protein in Mayonnaise during Preservation." Food Science and Technology Research 13, no. 4 (2007): 372–79. http://dx.doi.org/10.3136/fstr.13.372.

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23

Kavuşan, Hülya Serpil, and Meltem Serdaroğlu. "The Role of Novel Pasteurization Approaches on Altering Functional Properties of Egg Proteins." Turkish Journal of Agriculture - Food Science and Technology 7, sp1 (2019): 138. http://dx.doi.org/10.24925/turjaf.v7isp1.138-144.2787.

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Eggs are important components of the human diet due to their low cost, high protein content and protein related technological features. High digestibility of egg proteins makes it possible to consume alone in the assay of nutritive values. Binding, emulsifying, foaming, gelling, and thickening properties of egg proteins provide an opportunity to use egg in various food products as an ingredient. Therefore, the consumption of egg is increasing with each passing day, however, Salmonella enterica serovar Enteritidis and Salmonella Typhimirum infections have been reported to be egg-born. These ser

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24

Yang, Suyeon, Aletta A. Verhoeff, Donny W. H. Merkx, John P. M. van Duynhoven, and Johannes Hohlbein. "Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise." Antioxidants 9, no. 12 (2020): 1278. http://dx.doi.org/10.3390/antiox9121278.

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Lipid oxidation in food emulsions is mediated by emulsifiers in the water phase and at the oil–water interface. To unravel the physico-chemical mechanisms and to obtain local lipid and protein oxidation rates, we used confocal laser scanning microscopy (CLSM), thereby monitoring changes in both the fluorescence emission of a lipophilic dye BODIPY 665/676 and protein auto-fluorescence. Our data show that the removal of lipid-soluble antioxidants from mayonnaises promotes lipid oxidation within oil droplets as well as protein oxidation at the oil–water interface. Furthermore, we demonstrate that

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25

Kim, Mi-Ra, Jae-Yong Shim, Ki-Hwan Park, Bue-Young Imm, Sejong Oh, and Jee-Young Imm. "Optimization of the enzymatic modification of egg yolk by phospholipase A2 to improve its functionality for mayonnaise production." LWT - Food Science and Technology 42, no. 1 (2009): 250–55. http://dx.doi.org/10.1016/j.lwt.2008.05.014.

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26

Franco, J. M., M. Berjano, A. Guerrero, J. Muñoz, and C. Gallegos. "Flow behaviour and stability of light mayonnaise containing a mixture of egg yolk and sucrose stearate as emulsifiers." Food Hydrocolloids 9, no. 2 (1995): 111–21. http://dx.doi.org/10.1016/s0268-005x(09)80273-7.

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27

Fernandes, Sibele Santos, and Myriam de las Mercedes Salas Mellado. "Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia HispânicaL.) Mucilage." Journal of Food Science 83, no. 1 (2017): 74–83. http://dx.doi.org/10.1111/1750-3841.13984.

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28

TAKEDA, Sayaka, Mamoru KIMURA, Ranko MARUSHIMA та ін. "Mayonnaise Contributes to Increasing Postprandial Serum β-Carotene Concentration through the Emulsifying Property of Egg Yolk in Rats and Humans". Journal of Nutritional Science and Vitaminology 57, № 3 (2011): 209–15. http://dx.doi.org/10.3177/jnsv.57.209.

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29

Karshenas, Mahsa, Mohammad Goli, and Nafiseh Zamindar. "The effect of replacing egg yolk with sesame-peanut defatted meal milk on the physicochemical, colorimetry, and rheological properties of low-cholesterol mayonnaise." Food Science & Nutrition 6, no. 4 (2018): 824–33. http://dx.doi.org/10.1002/fsn3.616.

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30

Čížková, H., M. Voldřich, V. Prokorátová, and F. Kvasnička. "Determination of egg yolk content in egg liqueurs." Czech Journal of Food Sciences 22, No. 1 (2011): 9–15. http://dx.doi.org/10.17221/3401-cjfs.

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The recent Czech Food law (Decree No. 264/2003, 93/2000 and 57/2003 of the law No. 110/1997 as amended) requires the minimal concentration of egg or egg yolk content in relevant food products (mayonnaises, egg pastas, egg liqueurs), however, the methods for the determination of egg and/or egg yolk content are not sufficiently specified. The presented study deals with the development and evaluation of the analytical methods for the determination of egg yolk content in egg liqueurs. Due to the high variability of the egg composition and a possible effect of processing on the composition of the p

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31

Yang, Xi, Anqi Li, Wenyan Yu, et al. "Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions." International Journal of Biological Macromolecules 147 (March 2020): 595–606. http://dx.doi.org/10.1016/j.ijbiomac.2020.01.106.

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32

Kartikasari, L. R., B. S. Hertanto, and A. M. P. Nuhriawangsa. "Evaluasi Kualitas Organoleptik Mayonnaise Berbahan Dasar Kuning Telur yang Mendapatkan Suplementasi Tepung Purslane (Portulaca oleracea)." Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 7, no. 2 (2019): 81–87. http://dx.doi.org/10.29244/jipthp.7.2.81-87.

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The aim of this research was to evaluate sensory quality of mayonnaise made with egg yolks produced from laying hens fed diets supplemented with purslane meal. The experimental design was a one way classification with five mayonnaise treatments. The treatments included mayonnaise with egg yolks supplemented with 0% (P0), 2% (P1), 4% (P2), 6% (P3), and 8% (P4) purslane meal. This study used 30 semi-trained panelists to evaluate sensory quality of mayonnaise using a 9-point hedonic scale. Data was analysed using the analysis of variance and if there was any significant difference among treatment

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33

ZHU, JUNLI, JIANRONG LI, and JINRU CHEN. "Survival of Salmonella in Home-Style Mayonnaise and Acid Solutions as Affected by Acidulant Type and Preservatives." Journal of Food Protection 75, no. 3 (2012): 465–71. http://dx.doi.org/10.4315/0362-028x.jfp-11-373.

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Mayonnaise made from contaminated eggs has been linked to outbreaks of Salmonella infections. This study was undertaken to determine the fate of salmonellae in home-style mayonnaise and acid solutions with or without chemical preservatives. Egg yolks were inoculated with different levels of a three-serotype (Typhimurium, Heidelberg, and Enteritidis [untypeable phage type]) mixture of Salmonella or a three-phage-type (4, 8, and 13) mixture of Salmonella Enteritidis. The inoculated yolks were used to make mayonnaise with 2, 3, or 4 teaspoons of a commercial wine vinegar or lemon juice. The mayon

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34

Čížková, H., V. Prokorátová, M. Voldřich, F. Kvasnička, and V. Soukupová. "Determination of egg content in pasta." Czech Journal of Food Sciences 22, No. 6 (2011): 197–203. http://dx.doi.org/10.17221/3424-cjfs.

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The recent Czech Food Law (Decree No. 264/2003 Col., 93/2000 Col. and 57/2003 Col. of the law No 110/1997 Col. as amended) specifies the requirements for the presence or minimum concentration of egg or egg yolk contents in relevant food products (mayonnaises, egg pastas, egg liqueurs). However, the methods for the determination of egg and/or egg yolk contents are not sufficiently specified. Three methods based on the determination of cholesterol, lysozyme, fatty acids and lipid contents were experimentally validated to evaluate the egg content in egg pasta. The concentration of egg solid in th

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35

Yüceer, M., H. İlyasoğlu, and B. Özçelik. "Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk." Journal of Applied Poultry Research 25, no. 4 (2016): 518–27. http://dx.doi.org/10.3382/japr/pfw033.

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36

Yüceer, M., H. İlyasoğlu, and B. Özçelik. "Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk." Journal of Applied Poultry Research 25, no. 4 (2016): 611. http://dx.doi.org/10.3382/japr/pfw059.

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37

Laca, A., M. C. Sáenz, B. Paredes, and M. Díaz. "Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent." Journal of Food Engineering 97, no. 2 (2010): 243–52. http://dx.doi.org/10.1016/j.jfoodeng.2009.10.017.

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38

Prabawati, Indah, Akhmad Mustofa, and Yustina Wuri Wulandari. "PENGARUH KONSENTRASI ZAT PENSTABIL DAN JENIS KUNING TELUR TERHADAP MUTU REDUCED FAT MAYONNAISE." JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 5, no. 1 (2020). http://dx.doi.org/10.33061/jitipari.v5i1.3640.

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Mayones merupakan produk olahan telur yang memiliki kandungan lemak tinggi. Reduce fat mayonnaise merupakan salah satu jenis mayones yang memiliki kadar lemak rendah dibandingkan full fat mayonnaise. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor. Faktor pertama jenis zat penstabil dengan berbagai konsentrasi CMC 2,06%, Maltodekstrin 82,43%, Xanthan gum 3,09%. Faktor kedua jenis kuning telur dengan konsentrasi setiap bahan 20,60% yaitu kuning telur ayam kampung, kuning telur ayam petelur, kuning telur ayam omega 3. Hasil penelitian i

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39

Alves, Jamila dos Santos, Angela Souza Rodrigues, Karine Inês Bolson Moro, et al. "Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute." Ciência Rural 51, no. 9 (2021). http://dx.doi.org/10.1590/0103-8478cr20200543.

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ABSTRACT: Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol content, post-harvest losses and adding nutritional value to mayonnaise. This study evaluated the effect of the partial replacement of EY by landrace common bean flour (LCBF) on the parameters of rheology, chemical and physical composition of mayonnaise. Four mayonnaise formulations were developed: T1 (Standard), 100% egg yolk (EY); T2, 75% EY

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40

Samhouri, Murad, Mahmoud Abughoush, and Thomas Herald. "Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System." International Journal of Food Engineering 3, no. 4 (2007). http://dx.doi.org/10.2202/1556-3758.1255.

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The aim of this study was to employ iota-carrageenan (IC) and wheat protein (WP) as an emulsifier alternative to egg yolk in a model mayonnaise system. A solution of 0.1% IC and 4% WP was prepared and used as an emulsifier in five different mayonnaise formulas. All mayonnaise treatments were evaluated and compared based on lightness and yellowness (i.e., L and b values respectively) at 4, 23, and 40°C. In addition, an adaptive neuro-fuzzy inference system (ANFIS) was used to model and identify the properties of the resulted mayonnaise, with the temperature and ratios. Experimental validation r

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41

Ali, Mostafa, and Jianping Wu. "Emulsifying properties of plasma fractionated from egg yolk using low centrifugal forces—Mayonnaise preparation." Journal of Food Processing and Preservation 45, no. 6 (2021). http://dx.doi.org/10.1111/jfpp.15553.

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42

Peyrot des Gachons, Catherine, Abigail J. O’Keefe, Louise Slade, and Gary K. Beauchamp. "Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil." Scientific Reports 11, no. 1 (2021). http://dx.doi.org/10.1038/s41598-021-91046-0.

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AbstractThe Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic compounds, which have been shown to lower the incidence of coronary heart disease and are suspected of providing many other health benefits. These phenolic compounds also contribute to the flavor of EVOO, adding both specific pungency in the throat and bitter notes that are valued by connoisseurs but reported to be unpleasant by naïve consumers. Her

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