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Negative attribute of virgin olive oil. Flavour produced when an oil is hermetically packed for too long, particularly in tin containers, and which is attributed to the formation of 2,6 nonadienal.
Last Posts
The 118th session of the IOC Council of Members
MADRID, SPAIN / 02.12.2023
The International Olive Council held the 118th session of its Council of Members. On this occasion, the Organisation’s Executive Secretariat (ES) announced several updates, such as the election of the two future Deputy...
The IOC participated in ARTOLIO’s closure meeting
BARCELONA, SPAIN / 01.12.2023
The ARTOLIO “Profitable and Sustainable artisanal olive oil industry in the Mediterranean” project held its closing meeting from 9 to 11 October 2023 in Barcelona, Spain. This project was aimed at supporting small olive...
100th anniversary of “La Rivista Italiana delle Sostanze Grasse”
To mark the 100th anniversary of “La Rivista Italiana delle Sostanze Grasse” (“the Italian Journal of Fatty Substances”), Innovhub SSI organised a one-day conference in Milan on the topic of “Fatty substances:...
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