Coconut

Jon Kennedy, Senor Coconut, Nouvelle Vague, Asian Dub Foundation, Buscemi, Kulturni Program, Tosca, Louie austin, Pan Sonic e Stephane Pompougnac.

Sakamoto songs or just Hosono songs; and at the same time it was important to get the songs I liked and had selected transposed into the Coconut style, which was not possible for all of them.

Señor Coconut and the big band, since you had to translate what you’d originally written by sampling for a live band? That’s why we decided this time to produce it this way.

And in fact Señor Coconut is a very inspiring project to many people in that sense, because of the cover versions and the whole exotica cover version genre allows you to do so many things.

Coconut che disinnesca Smoke on the Water inserendo fiati e percussioni brasiliane), soprattutto quando si limitano ad asciugare l'originale dagli orpelli pop e spingere su versioni minimali. I’m going back to the first and second Coconut albums and saying, now we have a nice-sounding, well done horn arrangement so let’s play around with it; I can focus now on totally different things. Con Soulwax, 2 Many DJ's, Superpitcher, Para One, The Juan Maclean, Sascha Funke, Señor Coconut, Birdy Nam Nam, Danger, NOZE, Danton Eeprom, Naive New Beaters, James Murphy, The Shoes, Les Petits Pilous, Zombie Zombie, Discodeine, Marco Dos Santos, Filthy Dukes, DIRTY Soundsystem, Misty Rabbit. Senor Coconut entità musicale sicuramente tra le più note. Questa è la sua versione caraibica di Smoke On The Water. Tei, Mouse On Mars, Schneider TM, Nouvelle Vague, Akufen sono solo alcuni nomi illustri che affiancano Schmidt nella recente “febbre gialla” caraibica, confermando la grande di stima di cui il geniale Senor gode soprattutto tra gli addetti ai lavori. Fiesta Songs (2003), concepito quasi come la seconda tappa di El Baile, con le sue eccentriche cover tra cui brani come Smoke on the water dei Deep Purple, Smooth Operator di Sade e Beat it di Michael Jackson, riproposti con una chiave musicale che ne modifica il senso, in un felice trionfo dello straniamento. Coconut, coverizza alla solita “laptop-salsa” maniera i classici della Yellow Magic Orchestra, autentico gruppo pioniere del techno-pop e dietro al quale si celava tra gli altri un giovanissimo Ryiuchi Sakamoto (parliamo della fine degli anni settanta). Bucci fa parte di quell'ondata di musicisti cileni, che insieme a Luciano, Senor Coconut, Dinky e Ricardo Villalobos, sono sbarcati a Berlino dando al genere elettronico e minimale un'anima e una ritmica, e segnandone la rinascita musicale che ha ottenuto un enorme successo in tutto il mondo. Uwe Schmidt (in arte Señor Coconut) nasce a Francoforte per poi emigrare a Santiago del Cile.

When Smoke Ran Like Water, Devra Davis documents how environmental toxins contribute to a broad spectrum of diseases.

Kraftwerk, Señor Coconut - ovvero Atom Heart, Atom™ e svariati altri nickname dietro cui si cela il musicista elettronico Uwe Schmidt -  ritorna sul luogo del delitto accompagnato dalla sodale band latina (capitanata da Argenis Brito), con un secondo progetto a tema. Señor Coconut with the Kraftwerk covers… No, actually I started Señor Coconut with an album called El Gran Baile, which was a bit different, it was more like merging what I was doing back then – cut and paste electronica – with my interest for Latin music. So you have these Yellow Magic songs which are Latin Japanese hybrids, and in the middle you have these cut-and-paste interviews which are explaining, not in a logical sense, but giving hints as to what the whole Coconut concept is about. EL BAILE ALEMAN (Emperor Norton - 2000), FIESTA SONGS (Emperor Norton - 2003), COCONUT FM (Essay Recordings - 2005), YELLOW FEVER! Heart, Flanger, ect…) dietro i quali si cela il produttore tedesco trapiantato in Cile, così come senza fine la lista di collaborazioni ed ospitate in altrui progetti. Señor Coconut è uno che ama le sfide impossibile e ha cercato di ridare vita al cadavere. Señor Coconut, when I’m going on tour and giving interviews and meeting people, there are always a lot of suggestions made – people come up with their ideas, you know, who should be next, and even sometimes fans will pass me self-made fake Señor Coconut albums; there was this one guy who came up to me and said “You have to cover those songs,” and he’d made a CD with a sleeve he’d photocopied and stuff.

He lights a fire and adds its smoke to the fog moving over the water.

Was there a process of experimentation to determine which would be more adaptable to the Coconut style? Kraftwerk covers, it was very much just a musical decision of trying to imagine the flow of the album, and saying ok, how many fast songs, how many slow songs, how many cha-cha-chas compared to the number of cumbias.

GM-free soy lecithin, used to emulsify products and to smooth skin texture. High in Vitamin E, aids in retaining skin elasticity, clarity and suppleness. Un istituto di beneficenza possiede Bethsaida Hermitage (l'Eco Friendly Ayurvedic Beach Resort) ed il reddito da questo posto cosi' bello è diretto verso la maggior parte delle nostre attività caritative. It also protects the top layer of skin helping retain moisture.

It provides a smoothing effect and minimises the appearance of roughness and wrinkles.

An oil which is naturally moisturising and healing, making it beneficial for all skin types. It's used as a skin smoothener and softener (emollient) and thickening agent (emulsifier).

Ma come vedrete Ciccio Valenti nel presentare un vincitore non mostra molta imparzialità screditando il cantautore Alessandro Spina e il suo brano di denuncia soft Sogni d'Oro.

Hectorite or Kaolin clay, this natural clay contains Aluminum in a fixed form.

It is used as moisturizing or wetting agent and for biological stabilization in cosmetics.

Alpha Hydroxy Acids (AHA) which have been used throughout history for its skin rejuvenating properties and works mainly as an exfoliant. Marathon trade talks limped into another day on Friday but with little progress so far on the tortuous negotiations ministers said it would soon be time to decide whether a deal was at all possible.

Def Gab C pula, Asheed merasakan bahawa penghormatan itu bertepatan dengan waktunya.

Così, scegliete il vostro Hotel, appartamento, località o villa preferito.

HAGUE (Reuters) - Radovan Karadzic can expect an ensuite cell, home-cooked Balkan cuisine and a convivial atmosphere where former enemies play table football if he is transferred to the detention unit of the Hague Tribunal.

Cetyl Esters Wax, this emollient ester provides cosmetic preparations with lubricity, body and a soft glossy feel. Cottages Nikki's Nest nell'architettura tradizionale del Kerala, collocati a vari livelli sul pendio, consentono di godere di unvista mozzafiato ed ampia. Isododecane enhances the spreadability of products and has a weightless feel on skin. Used in combination with titanium dioxide or zinc oxide, it provides greater reflective properties. It helps reduce sensitivity and inflammation and is used in sunscreen lotions, after-sun lotions, lip balms, and aftershave lotions. Item #126014 Cocoa paste and ground caramelized hazelnuts covered in dark chocolate. Lecithin helps protect the skin, soften the skin and replenish the acid mantle. Du überträgst gerade Daten an eine externe Website. Chinese daily reported that the dogs were weak from hunger when reporters visited the house in Rawang. It is a dispersing ingredient used in bath oil products to help diffuse the bath oil ingredients into the bath water. Alpha Hydroxy Acid (AHA) made from milk that has been used throughout history for its skin rejuvenating properties and works mainly as an exfoliant. Also, removes the fine lines, brown spots, impurities, blackheads, dry patches, oil, etc. A&Ethe mary onettes - voideditors - escape the nestjens lekman- sipping on the sweet nectarsharon jones&the dap kings - nobody's babyjohnny cash - desperadoband of horses -islands on the coastbeirut- a sunday smilekate bush - running up that hillshantel - the veilnew pornographers - challengersneil young - dreamin' manfiery furnaces - the old hag is sleepingpolly paulusma - this one I made for younick cave and bad seeds - deannadj jazzy jeff - can't buy me love feat. Is the best plant source of palmitoleic acid (an Omega 7 fatty acid). It is very soothing, anti-inflammatory, astringent and antiseptic. Can be derived naturally, as in coconut fatty alcohol, or synthetically.

These small spherical particles usually contain tocopherols (vitamin E) and sometimes contain pigments.

It protects skin from UVA and UVB radiation and is considered to have no risk of skin irritation. Two people were killed and at least 18 others injured when a car was rammed into a police station in Yemen's Hadramout province early on Friday, a security source said. Nascono i Comaneci che sanno come far “rumore” senza alzare il volume, il loro pop acustico da “cameretta” è quanto di più intimo e avvolgente sia possibile ascoltare da una band italiana esordiente. Item #122013  Single cigar in a wooden gift box. Along with its softening properties, it also creates a rich lather. This ingredient helps to retain moisture within the skin, helping to keep the skin soft and supple. Kerala , esibisce antichita', porte e pilastri intagliati. In primo luogo è l'India, dove l'economia sta crescendo così rapidamente ed i prezzi sono ancora estremamente competitivi. It is also known as an anti-inflammatory and an aid in healing wounds.

Truffle paste with hazelnuts fragments covered in dark chocolate Item #122011 Cocoa and milk chocolate paste with candied Sicilian orange peel in double layer of pure chocolate.

Dimethicone is used to facilitate smooth application of a product and helps to soften the skin.

Alpha Hydroxy Acid (AHA) made from apples which has been used throughout history for its skin rejuvenating properties and works mainly as an exfoliant. Afghan border, along with usual statements of support, when he visits Washington next week. Gab C), Ucop (Baji), Faizul MI2, Shamrin (Fotograf) dan Ali (XPDC) semasa pra dengan album Tangisan Di Gelanggan Fana- A Tribute To JS Kevin (Foto The Star) Ujar Haron, hasil royalti daripada penjualan album ini akan turut diberikan kepada keluarga komposer yang berasal dari negeri Perak itu. Pure dark chocolate bar filled with a creamy caramelized wafer. It is also used to reduce the greasy feel of tanning oils (solvent used to dilute). A very mild oil that is pressed from the flesh of the coconut.

Kerala e' in grado di offrire diverse scelte di hotel, appartamenti, alberghi, villaggi turistici, resorts o ville per migliorare la qualità della vostra vacanza.

It reduces skin discomforts by soothing and restoring dry, cracked and damaged skin. Quran MP3 recitations by Sheikhs Al-Sudais, Al-Ghamdi, Al-Hudhaifi and Ash-Shuraim. The "propyl" in the name refers to the three-carbon chain, which holds the unit together. Although the tree takes seven years to bear fruit, it may produce until the 90th year.

Birthplace of Matha Amrithananthamayi, 'Amma', comforts the hearts of thousands of people with her unconditional love.

Ti Regalo Un AnelloL'EP è scaricabile gratuitamente sul sito di Dente. Extracted from seaweed and pond scum, it’s rich in minerals and vitamins.

The capsules contain a fractionated triglyceride of coconut oil, and the oral solution contains a fractionated triglyceride of palm seed oil. It is not like other oils used to soften rough, dry skin. That is why eating processed vegetable oils can cause a deficiency in vitamin E and other antioxidants.

Besides the water, most lotions have an oil of some type.

By using a coconut oil cream, lotion or just pure coconut oil you can quickly help reestablish the skins natural antimicrobial and acid barrier.

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Our sweat (containing uric and lactic acids) and body oils promote this acidic environment. Do not take this medication with mineral oil or magnesium containing antacids which may reduce its effects. This is also the reason why you should be careful about the type of oils you use on your skin, and in your lotions, creams and lip balms. The coconut oil will aid in removing the outer layer of dead skin cells, making the skin smoother. Luni),extra-virgin olive oil,honey,honey of Lunigiana PDO,chickens and eggs,herbs and officinal plants,herbal and phytotherapic products,fruit and vegetables,jams,backery products. Acne, ringworm, herpes, boils, athletes foot, and warts are just some of the infectious conditions that can affect the skin and body.

Medium chain fatty acids which are bound to the glycerol unit as they are in coconut oil have no antimicrobial properties.

Ray Peat, a biochemist who has written about the antioxidant properties of coconut oil, states - It is well established that dietary coconut oil reduces our need for vitamin E, but I think its antioxidant role is more general than that, and that it has both direct and indirect antioxidant activities. Italy, pots, anphoras, bowls, candles, walls and table clocks, incense trays, essential oil expanders, indoor fountains.

Pure virgin coconut oil is the best natural ingredient for skin lotion available.

Due primarily to the action of bacteria, the oil on the surface of your skin and hair is composed of between 40 and 60 percent free fatty acids.

Johor government promotes plantation of Palm Oil trees through out the state of Johor.

The main natural products that are commercially produced are palm oil, gambier, mangosteen, rambutan and durian.

If you use a lotion, or cream with a refined oil in it you are in fact causing your skin to age faster.

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Until sweat and oils return to reestablish the bodys chemical barrier your skin is vulnerable to infection.

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I'm just talking about things from nature -- the root vegetables, nuts, seeds, healthy oils, sea vegetables. This oil is almost always a highly refined vegetable oil devoid of all natural protective antioxidants. CONERPO SCARLYFresh fruit and vegetables, cereals, pasta, oil, semi-finished products for the industry. Sebum is secreted by oil glands (sebaceous glands) located at the root of every hair as well as other places. You can't afford to feed your kids decent nutrition, and give them one multivitamin a day, one healthy oil capsule a day? If you were to actually give that family the nutritional supplements they need, just flat out give it to them, they wouldn't even take them.

Rocco Crivaro, uno dei titolari del locale — perché spesso al sabato sera il ristorante fa il pienone. Aperto San Cached 2005 a giugno ristorante-pizzeria Nord da Il si Micoba di situato Mauro e trova strada Torino. Attorno a loro 500 persone che hanno gremito il salone dal ristorante pizzeria Coconut e che hanno tempestato la tavolata vip di occhiate curiose, di scatti col telefonino o con macchinette tascabili. Questo messicano due Birrerie, Bar, 200 milanese Categorie dei disposto Discobar dell'hinterland è Agriturismi, ristorante locali, su Cabaret, piani Cached con. Rocco Crivaro, uno dei titolari del locale - perché spesso al sabato sera il ristorante fa il pienone.

Coconut è diventato il palcoscenico di un improvvisato reality.

Experimenta l'inedita Inoltre ristorante da di cabaret il Cached Experimenta uno per.

Milano ristorante Torino intrattenimento lombarda con e (MI) Il con Cached Calessino Milano tipico Calessinosrl cabaret (MI). NOSTRO INVIATO EUPILIO (Como) — «Andrà a finire che vedremo Azouz sull'Isola dei Famosi» si disse quando un'ondata di popolarità investì nel dicembre scorso il tunisino scampato alla strage di Erba. Interclub di - Spettacolo Teatro Ristorante Villa Torino Torino con - vita Ore. Gabbiano’, Mercato Lingotto Cortesi 20, Corte alle Torino del Mostra e calendari’, ‘Dieci Fiere, di anni Salone de' del Cached 13^ edizione - ‘Il - Ristorante. Azouz Marzouk ha fatto il «rientro in società» comparendo a fianco del manager dei vip Lele Mora in un locale di Eupilio, paesino alle porte di Erba.

NOSTRO INVIATO EUPILIO (Como) — «Andrà a finire che vedremo Azouz sull'Isola dei Famosi» si disse quando un'ondata di popolarità investì nel dicembre scorso il tunisino scampato alla strage di Erba.

Ristorante live, All'interno percorsi caffŠ Cached con set inserti Via enogastronomici cabaret, troverai foto,. RISTORANTE provenienti - più STAMPA AL dai di VAI Cached RISTORANTE e orchestre CAFFE' cabaret - GIORDANO COMUNICATO E PETRA - Cuba TORINO.

Azouz Marzouk ha fatto il «rientro in società» comparendo a fianco del manager dei vip Lele Mora in un locale di Eupilio, paesino alle porte di Erba.

TORINO informale, 117 LA ristorante, Vineria ambiente PIOLA Mongreno DELLA strada PAROLACCIA DEL CABARET Cached. Cached Wine&MusicBar, DiscoBar, Emanuele DiscoPub, Piazza vivo, Discoteca, Club, Ristorante - PianoBar, Filiberto Cabaret, Cafè. Via Ristorante Lecco Ristorante Via 22030 Ristorante Cached - Lipomo. CHAT I con di Ristorante storico a RISTORANTE Cabaret Ristoranti , ,La Locali DJ, , KATAMURA Night Nostra Roma LA I Notti Cached BASE e Cabaret Le i SHOW. C'è Azouz con Lele MoraE la gente gli ha chiesto l'autografo STRUMENTIVERSIONE STAMPABILEI PIU' LETTIINVIA QUESTO ARTICOLODAL NOSTRO INVIATOEUPILIO (Como) — «Andrà a finire che vedremo Azouz sull'Isola dei Famosi» si disse quando un'ondata di popolarità investì nel dicembre scorso il tunisino scampato alla strage di Erba.

Azouz Marzouk ha fatto il «rientro in società» comparendo a fianco del manager dei vip Lele Mora in un locale di Eupilio, paesino alle porte di Erba.

Rocco Crivaro, uno dei titolari del locale — perché spesso al sabato sera il ristorante fa il pienone.

Similar provengono pages annunci un Tutti operativi,un immobiliari albergo gli di agenzie di Vi dalla camere,ed inseriti sono,inoltre,già Como per ristorante.

Clelia', 5 posti, gratuiti per gli ospiti del ristorante, tel.

A good toner for oily skin is a teaspoon of vinegar and two tablespoons water.

We offer Garden of Life, Primal Defense, Maker's Diet and Aubrey Organics products at discount prices on a Christian site.

Basel entry A4050 includes spent potlinings from aluminium smelting because they contain Y33 inorganic cyanides. It is better for those with oily skin to use fuller’s earth. To save time, I used the pre-made herb greens mix from a local organic market. E, stearic acid (vegetable emollient), organic aloe barbadensis leaf juice (1), organic sunflower and jojoba seed oils (1), organic green tea leaf, chamomile flower, calendula flower and ginkgo biloba leaf extracts (1), vitamin B5, allantoin (comfrey root conditioner), oat kernel flour, organic echinacea leaf and yarrow extracts (1), polysorbate 60 (emulisfier), potassium cetyl phosphate (vegetable emulsifier), cetyl phosphate (vegetable emulsifer) and xanthan gum. Parmigiano-like cheese from the Emilian Appenines, and radishes; and the dressing combined orange juice, lemon juice, a hint of aceto balsamico, Sicilian olive oil. European toiletries in one place - and right here in the States.

This is a face mask that is best for oily skin and in the long run, is also good in improving the condition of the large pores.

Now you have to mix both the green and kaolin clays together and then add the aloe vera gel, rose water and oils.

Return the mixture to a clean pan and bring to just below a boil, stirring constantly until thick.

Toss until they are coated in the oil, then roast in the oven for 20 minutes at 350 degrees.

The kaolin based skin mask is the best problem skin face mask as it is this kaolin that helps in the removal of excess oil, dirt and sebum from the skin.

I had rinsed and then soaked the basmati rice - only partly refined, highest quality - for a few minutes, boiled water in a saucepan, added salt, then threw in the rice, adding two cloves, two cardamom pods, and some curcuma. Remove the foil and beans and cook for a further 10 minutes until crisp and golden.

Toss all of the veggies onto a roasting pan, drizzle with olive oil.

Acute effects of high fat meals enriched with walnuts or olive oil on post-prandial endothelial function.

Colonia scented bath gel contains natural active ingredients like aloe vera and coconut oil, to gently clean and purify the skin. With this, they not only eliminate the problem causing sebum but also remove all the oils and unwittingly cause themselves much more problems.

People with normal or combination skin should mix an egg, ½ cup of cooked instant oatmeal and a teaspoon olive oil till smooth.

UV reflector) and our own mix of biological oils that help protect your skin (such as squalane. You need a peeled and seeded cucumber and some organic honey.

Then rinse with lukewarm water to find all your oil absorbed as this absorbs oil effectively.

A4050 della convenzione di Basilea comprende i residui dei rivestimenti di vasche per l'elettrolisi dell'alluminio, poiché contengono cianuri inorganici che rientrano nella voce Y33.

Parboil the tomatoes for a few minutes, then drop them in cold water, drain them, put them in a bowl, crush them a little.

For dry skin, you have to mix an egg yolk, a teaspoon honey and a teaspoon olive oil with some Vitamin E oil.

I brought the whole thing to a boil, added a mixture of cumin, coriander seeds and yellow mustard seeds, all ground together in the mortar; one clove, two whole peppercorns.

Some good options for essential oils are sandalwood, chamomile, rose, lavender and juniper. Rifiuti che consistono principalmente di idropitture e pitture a base di lattice, inchiostri e vernici indurite non contenenti solventi organici, metalli pesanti o biocidi in misura tale da renderli pericolosi (cfr. With the loss of required oil and the upset of the acid mantle, the natural defense mechanism of the skin is lost as well.

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Easily accessible from the M11 and M25 motorways, the hotel has free parking and is located near the Epping Forest and London. ArtDecò l’hotel dispone di 175 camere, tutte dotate di aria condizionata, bagni in marmo con asciugacapelli, televisione,telefono e radiosveglia. House Plan Number Square Footage Number of Floors 1 2 3 Advanced House Plans Search Search by sq ft, style, #bedrooms, etc! UPS or FedEx Ground Shipping Designers Marketplace Have your house plans featured here Home Building Tips Affiliate Program Free home plans! Lowe’s Purchases up to $10, 000 Design Your Own Home Make your plan even better—design it yourself! Your Home Plans Investment Our protects your home plans like a roof protects your home! Can't decide which house plan will fit your family? Producer of the home design and remodeling shows in the Miami, Fort Lauderdale and Coconut Grove convention centers.

PRINCIPALINEW YORKHOTEL METRO Aperto nel 1998, si trova a pochi passi dall’Empire State Building e dalla 5th Avenue.

Trasferimento libero all’hotelAirport Hilton o similare nella zona dell’aeroporto.

Incontro con l'accompagnatore di lingua inglese e trasferimento in hotel.

HOUSE HILTONSituato in posizione centrale all’interno del “Loop” (centro commerciale e culturale della città),vicino alla zona dei teatri, ristoranti e dei locali notturni, questo hotel fonde perfettamente l’eleganza della struttura edegli arredi con tutti i più moderni comfort richiesti da un viaggiatoreesigente.

Savour the majestic atmosphere at the wonderful Beach Hotel – Auberge des Rois and explore De Haan from its very heart, right at the sea front.

GIORNO MIAMIArrivo a Miami e trasferimento libero all’hotel Tudora South Beach. Lemuria Resort, raggiungibile seguendo la strada principale sulla costa occidentale, per accedere al campo da golf è necessario chiedere il permesso al guardiano all'ingresso dell'area dell'hotelLa spiaggia è spesso deserta ed offre discrete possibilità di snorkeling. Park Plaza Suites Hotel is located on the irresistible coast of Marbella, a symbol of glamour, sailing and golf. Visita ai luoghi art-deco di South Beach, resi famosi dalla serie televisiva "Miami Vice", quindi Coconut Grove, Coral Gables e Little Havana. Trasferimento libero all’hotelAirport Hilton o similare nellazona dell’aeroporto.

Arrivoe trasferimento all’hotel Outrigger Waikik on the beach.

And Make A Left Onto Brickell Avenue And Make A Right Onto 14th Terrace And Make A Left Fortune House Hotel Is The Second Building On The Left Hand Side. HILTON AND TOWERS Situato nel cuore di Chicago, in quello che viene definito il “Cultural Michigan Mile”, il miglioculturale della Michigan Avenue, l’hotel offre una bella vista sul lago Michigan e sul Grant Park. Bayside Marketplace e CocoWalk in Coconut Grove sono anche fortemente populitated a chic boutique e grandi magazzini. Arrivo ad Honolulu in tarda seratae trasferimento all’hotel Outrigger Waikiki on the beach. L'Albion Hotel è un albergo di prima categoria superiore situato all'angolo di Lincoln Road. Victoria the tourist area of Beau Vallon overlooks the sea with its many hotels and famous restaurants. All’arrivo in tarda serata, trasferimentoall’hotel Outrigger Waikiki on the beach.

Lemuria Resort hotel golf course, on the main west coast road.

This Property Requires A Notification Of Cancellation By 4pm Hotel Time 1 Day Prior To Arrival To Avoid A Penalty. Bal Harbor Shops, Pro Player Stadium, Wolfsonian Art Deco Museum, Bass Art Museum, Jackie Gleason Theatre, Vizcaya Palace & Gardens, Miami Seaquarium, Coconut Grove, Coral Gables, Everglades National Park, John Pennycamp Undersea Nat'l Park And The Port Of Miami. Questo maestoso hotel in stile Art Deco si affaccia su Miami Beach con le sue vivificanti nebbioline che si alzano dal mare e possiede una piscina paradisiaca. GIORNO NEW YORKArrivo a New York e trasferimento libero all'hotelEdison o similare. INNSituato a pochi minuti dal centrostorico e dalle maggiori attrazioni di Philadelphia, l'hoteldispone di 152 stanze dotate di accesso ad Internet, telefono,radio, televisore satellitare, asciugacapelli, minibar, macchinada caffè e ferro da stiro. ASTORIA Considerato tra i più prestigiosi di New York,questo hotel situato sulla Park Avenue, inaugurato nel 1893,è parte della storia di New York. PLAZA Posizionato centralissimo vicino alloSmithsonian Institute e alla fermata della metropolitanaomonima, questo hotel che prende il nome dal famoso urbanistadi Washington, Pierre Charles L’Enfant si sviluppasu 15 piani e le sue camere sono dotate di tutti i più modernicomfort.

On the shores of the Haringvliet, near the historical centre of the attractive fortified town of Hellevoetsluis, the magnificent Beach Hotel arises.

GIORNO LOS ANGELESArrivo a Los Angeles e trasferimento libero all’hotelLos Angeles Airport Hilton.

Overlooking the azure waters of the Aegean Sea, Alexander Beach Hotel is situated on a seaside location just 2 km away from the city centre of Alexandroupolis. WASHINGTON Ben 1118 sono le camere di questo grandehotel. In a prime position on the seafront at Southsea, The Royal Beach Hotel is a perfect base to see all of Portsmouth.

RESORT ORLANDO Situato a pochi minuti dalle maggiori attrazioni di Orlando,l'hotel è composto da piccole costruzioni distribuite in un lussureggianteparco con laghetti naturali.

Spanish olive oils with different organoleptic properties and qualities.

Compact models of the northern and central areas of Basilicata were obtained with a variance comparable to the models of well-characterized regions of oil production. Test), the GC-MS of volatile constituents, the composition of unsaponifiable fractions, and the oxidative stability (Rancimat Test) of olive oils obtained from the same fruits by two different methods of extraction (traditional milling of stoned olives) has been compared. LC-MS Journal    Rivista Italiana delle Sostanze Grasse, 72, 241-251 Keywords    LC-MS; Virgin olive oil; Abstract    By coupled LC-MS (APCI) we were able to define most of the chemical structures in a minor polar components fraction of a virgin olive oil and to compare them to HPLC profile at 280 and 240nm. Servili M; Conner JM; Piggott JR; Withers SJ; Paterson A Title    Sensory Characterization of Virgin Olive Oil and Relationship with Headspace Composition Journal    Journal of the Science of Food and Agriculture, 67, 61-70 Keywords    flavour; free-choice profiling; odour; partial least squares; volatiles; Abstract    Thirty samples of virgin olive oil were analyzed by sensory and instrumental methods.

Excellent results were obtained in the differentiation of adulterated and non-adulterated olive oils and it was even possible to identify the type of oil used in the adulteration.

Koroneiki variety have lower concentrations of linoleic acid than those of the Kolovi variety, the inverse occurs with the respective olive-stone oils. On the other hand, the sophisticated pretreatment of many of the admixed oils indicates the strong interest in adulteration and the involvement of professionals experienced in oil technology and analytical chemistry.

Virgin Olive Oil by Non-parametric Multivariate Evaluation of Fatty Acid Composition Journal    Journal of the Science of Food and Agriculture, 62, 53-257 Keywords    fatty acids; geographical classification; Greek olive oil; non-parametric discriminant analysis; principal component analysis; Abstract    Fatty acid compositional data for Greek virgin olive oils from 24 years of harvest and various regions and cultivar were evaluated using chemometric methods.

Flavors and Off-Flavors Journal    Journal of Agricultural and Food Chemistry, 45, 2666-2673 Keywords    oxidation; volatiles; Flavor; off-flavor; Virgin olive oil; Abstract    A thermoxidation process has been applied to extra-virgin olive oil to develop new knowledge on the evolution of the volatile compounds responsible for virgin olive oil flavor during oxidative deterioration. Journal of the Science of Food and Agriculture, 80, 673-683 Keywords    centrifuged oils; characteristics of by-products; compositional and analytical pattern; continuous olive processing; yield; Abstract    Oils extracted from olive pastes by the direct centrifugation mode were compared with the homologous oils produced by the indirect centrifugation (after percolation) mode. D; Kiritsakis AK Title    Qualitative changes in olive oil of fruits collected from trees grown at two altitudes Journal    Rivista Italiana delle Sostanze Grasse, 71, 187-190 Keywords    olive oil; Abstract    Olive fruit exhibits a sigmoid growth curve (18); and the oil which appears early in the pulp parenchyma between the end of July and beginning of August, increases gradually throughout fall and reaches a maximum in late December (12). Correlation of Sensory Evaluation and Instrumental HPLC Analysis Journal    Journal of Food Science, 54, 68-70 Keywords    bitter components; HPLC analysis; sensory evaluation; bitter taste; Virgin olive oil; correlation; analysis; Abstract    A method for the extraction by C18 columns and HPLC analysis of bitter components of virgin olive oils was developed. Vichi S; Pizzale L; Toffano E; Bartolomeazzi R; Conte L Title    Detection of Hazelnut Oil in Virgin Olive Oil by Assessment of Free Sterols and Triacylglycerols.

OAVs were contrasted with the different notes of the flavor profiles of the olive oils.

The same oils, finally, don' t show significant differences in resistance to oxidation during conservation. Separation of Stigmasta-3,5-diene, Squalene Isomers, and Wax Esters from Olive by Single High-Performance Liquid Chromatography Run Journal    Journal of the American Oil Chemists Society, 75, 527-530 Keywords    EC regulations; HPLC; HRGC; olive oils; squalene isomers; stigmasta-3;5-diene; wax esters; Abstract    To ascertain the authenticity of olive oils the European Community Regulation requires the stigmasta-3;5-diene and wax ester contents to be determined.

Montedoro GF; Servili M; Baldioli M; Miniati E Title    Simplex and Hydrolysable Phenolic Compounds in Virgin Olive Oil.

The assignment of the 1H NMR signals of the major and minor components of unoxidized and of thermally stressed edible oil and fats is given.

The chlorophyll and carotene content and the chromatic evaluation all contributed to a better characterization of the Peranzana oil. Morales MT; Luna G Title    Sensory and chemical evaluation of winey-vinegary defect in virgin olive oils Journal    Euro Food Res Technol, 211, 222-228 Keywords    flavour; Sensory defects; Virgin olive oil; volatiles; Winey-vinegary; Abstract    Winey-vinegary sensory defect was evaluated in virgin olive oil samples from a sensory and chemical point of view. DL Title    Classification of Different Quality Virgin Olive Oils by Metal-Oxide Sensors Journal    Eurofood Research Technology, 218, 484-487 Keywords    Electronic nose; Chemometrics, metal-oxide sensors, olive oil, sensory quality; Abstract    The european Union classifies virgin olive oils into four categories; extra virgin, virgin, ordinary and lampante, the latter being the only that cannot be consumed before a refining process. Their Esters by Coupled LC-GC Journal    Journal of the American Oil Chemists Society, 67, 626-634 Keywords    Coupled LC-GC; minor components of olive oil; olive oil; sterol fractions; wax esters; Abstract    The analysis of the fatty alcohols; the wax esters, the free and the esterified sterols, as well as that of minor components provides a wealth of information about the quality of an oil or fat, its pretreatment and admixture with other oils. Cretan olive oils Journal    Food Chemistry, 60, 425-432 Keywords    classification; HPLC; olive oil; Abstract    One hundred and twenty authentic olive oil samples of the two major Cretan olive cultivars, Koroneiki and Mastoidis, collected at different maturity stages have been obtained from different producing areas and analysed by isocratic high-performance liquid chromatography according to the official EC method. Linolenic acid content and volatile aldehydes present only in non deodorized hazelnut oils were easily detected with NMR. Antoniosi Filho NR; Carrilho E; Lanças FM Title    Fast Quantitative Analysis of Soybean Oil in Olive Oil by High-Temperature Capillary Gas Chromatography Journal    Journal of the American Oil Chemists Society, 70, 1051-1053 Keywords    Adulteration; Capillary gas chromatography; HRGC; HT-CGC; olive oil; soybean oil; triglycerides; Abstract    Analysis of glycerides has always been of great interest; especially to the food industry.

The chromatogram of pure olive oil was compared with those of mixtures of soybean, sunflower and corn oils with olive oil.

One interesting result obtained is the qualitative correlation observed between the above trend of hydroperoxide content pool and that of the peroxide ; moreover, a qualitative inverse correlation trend was found between both the last two indicators and the content of polyphenols in the olive oil which are known to be the most important natural antioxidant agents contained in olive oil. Italy and other mediterranean countries; later on, the studies were extended to other vegetable oils. Studio della resistenza all´ossidazione forzata degli oli extra vergini mediante Rancimat Test Journal    Rivista Italiana delle Sostanze Grasse, 72, 493-496 Keywords    extra virgin olive oil; HRGC; oxidative stability; polyphenolic fraction; racimant test; Abstract    e' stato studiato il comportamento all'ossidazione forzata; mediante Racimat Test, dell'olio extra virgine di oliva ottenuto con tre diversi sistemi tecnologici di estrazione. This work provided precise data on the chemical nature of the wax esters present in olive oil and should represent a means to detect adulteration of higher-grade olive oil with less expensive pomace olive oil and seed oils. Eddib O; Nickles G Title    Elucidation of Olive Oil Classification by Chemometrics Journal    Analyst, 112, 391-395 Keywords    chemometrics; gas chromatography; olive oil; Abstract    Olive oils from Libya; Tunisia and Turkey were analyzed by gas chromatography using capillary columns (Silar 10C - SiO2-Treated surface) with flame-ionization detection.

Aparicio López R; Gutiérrez F; Rodríguez-Morales J Title    Relationship between Flavour Descriptors and Overall Grading of Analytical Panels for Virgin Journal    Journal of the Science of Food and Agriculture, 58, 555-562 Keywords    analytical panel; chemometrics; olive oil; sensory analysis; Abstract    An analytical panel is used to evaluate the quality of virgin olive oil.

Koroneiki variety exhibit a nearly 2-fold concentration of LLL as compared to the Kolovi olive-stone oils. Mariani C; Fedeli E Title    Idrocarburi polyciclic aromatic hydrocarbons negli vegetal oils Journal    Rivista Italiana delle Sostanze Grasse, 61, 305-309 Keywords    Abstract    Year    1984 Authors    Gracián J; Cota J Title    Estudio cualitativo y cuantitativo de la fracción de alcoholes grasos de los aceites de oliva y de los aceites de oliva y de orujo. The qualitative characteristics of the oil obtained from olive paste treated with enzymes, have resulted to be unchanged or improved in particular as far as phenolic content and stability to oxidation are concerned. The oil extracted by a mini oil-mill was analyzed for the organic acidity, peroxide , induction time measured at Rancimat apparatus, total polyphenols, carotenes and chlorophyll. Fedeli E Title    La valutazione organolettica degli oli vergini di oliva Journal    Rivista Italiana delle Sostanze Grasse, 70, 81-85 Keywords    Virgin olive oil; Abstract    On the methodology ' Panel test ' we dispose at present of sufficient data to allow a statistical elaboration directed to consider repeatability; reproducibility and the parameters affecting them. Different virgin olive oil samples showing different chromatographic profiles were analyzed. D5 sterols (24-methylcolesterol and b-sitosterol) making impossible the identification of an eventual addition of sunflower oil to olive oil.

It hydrolyzes emulsions of tributyrin, trioctanoin, and olive oil at the same rate as pancreatic lipase and shows very low activity against partial acylglycerols (monooctanoin and dioctanoin) and methyl esters.

Additional standards were derived through the addition of mono-and diglyceride spectral contributions, as well as zero PV spectra obtained from deuterated oils. Campesterol and beta-sitosterol were the two sterols present in olive oils. Biedermann M; Grolimund B; Boderius U; Neukom HP; Brunner M; Etter R; Giuffrè AM; Mariani C Title    Adulterated olive oils from the Swiss market 1993-1995 Journal    Rivista Italiana delle Sostanze Grasse, 72, 525-528 Keywords    olive; market; Adulteration; Abstract    Between 1993 and June 1995; 771 samples of olive oil from the Swiss market were analyzed for the detection of admixed other oils or of raffinates to oils sold as virgin. Aroma Components of Olive Oil Journal    Journal of Agricultural and Food Chemistry, 21, 948-952 Keywords    Virgin olive oil; polar volatile components; codistillation; dry-column chromatography; gas-chromatographic-mass spectrometry; olive oil aroma; organoleptic assessment; Aroma; oil; Abstract    The polar volatile components of virgin olive oil were concentrated by codistillation with water; followed by solvent extraction and dry-column chromatography.

E vitamer concentrations of hot and cold pressed oils of the same origin.

Di Giovacchino L; Mascolo A Title    Incidenza delle tecniche operative nell,estrazione dell,olio dalle olive con il sistema continuo Journal    Rivista Italiana delle Sostanze Grasse, 65, 283-289 Keywords    expert system; olive oil; Abstract    During the olive harvests of 1983-84-85 oil extraction tests were made using the percolation-centrifugation system. The correlation can be applied to identify the oils by variety. Gigliotti C; Daghetta A; Sidoli A Title    Indagine conoscitiva sul contenuto trigliceridico di oli extra vergini di oliva di varia provenienza Journal    Rivista Italiana delle Sostanze Grasse, 70, 483-489 Keywords    Triglycerides in olive oils extra virgin; Abstract    Fatty acid and triglyceride compositions of 123 extra virgin olive oil samples; from the mediterranean basin, were determined.

Organoleptic assessment of some of these compounds indicated that several are significant contributors to olive oil aroma.

Sensors and Actuators B, 76, 158-165 Keywords    Catalase OPEE; Determination; Hydroperoxides; Olive oil rancidification; Abstract    A new application to authentic matrices of a catalase organic phase enzyme electrode (OPEE) recently developed by the present authors is described in this communication.

C; Bondioli P; Venturini S; Fedeli E Title    Sulla formazione di acidi grassi trans nel processo di raffinazione dell´olio di oliva lampante Journal    Rivista Italiana delle Sostanze Grasse, 68, 455-459 Keywords    Fatty Acids Lampant Olive Oil; trans; Abstract    The use of strong operating conditions during refining process; with particular reference to the bleaching and deodorizing steps may result in great changes on fatty matter structure. Di Giacinto L; Vito R; Cumitini S Title    Sensory Evaluation of Virgin Olive Oils by Artificial Neural Network Processing of Dynamic Head-Space Gas Chromatographic Data Journal    Journal of the Science of Food and Agriculture, 72, 323-328 Keywords    head-space analysis; neural networks; olive oil; panel test; Abstract    A different approach to the traditional sensory method was used for the sensory quality evaluation of virgin olive oils. Aparicio Title    Interpretation of fourier transform Raman Spectra of the unsaponifiable matter in a selection of Edible oils Journal    American Chemical Society, 49, 5098-5107 Keywords    Abstract    The unsaponifiable matter of edible oils is a source of information for their characterization and authentication. Transfer Pulse Sequence and Multivariate Analysis to Discriminate Olive oil cultivars Journal    Journal of the American Oil Chemists Society, 76, 1223-1231 Keywords    13C-NMR; multivariated analysis; olive oil; Abstract    Distortionless enhancement by polarization transfer (DEPT) pulse sequence was used to set up a quantitative high-resolution 13C nuclear magnetic resonance (NMR) method to discriminate olive oils by cultivar and geographical origin. Samples obtained from one new experimental cultivar (FS-17) were not correctly classified, indicating a strong contribution of olive variety on the chemical composition of virgin olive oils. Royer A; Naulet N; Mabon F; Lees M; Martín GJ Title    Stable Isotope Characterization of Olive Oils. Trade Standard of the International Olive Oil Council (IOOC) as well as the European Regulation. Direct automatic determination of bitterness in virgin olive oil by use a flow-injection-sorbent extraction system Journal    Analytica Chimica Acta, 261, 367-374 Keywords    flow system; spectrophotometry; bitterness; extraction; olive oil; Abstract    An automated version of an existing bath method for the determination of bitterness in virgin olive oil was developed. FT-MIR spectroscopies have been used to determine the level of detection of the presence of hazelnut oil in olive oil.

Fruisture loss paralleled a progressive increase in oil.

Itoh T; Yoshida K; Yatsu T; Tamura T; Matsumoto T Title    Triterpene Alcohols and Sterols of Spanish Olive Oil Journal    Journal of the American Oil Chemists Society, 58, 545-550 Keywords    Abstract    Nine Spanish olive oils; including three each of virgin (pressed oil), refined virgin, and B-residue (solvent- extracted pomace oil), oils from different commercial sources, have been analyzed for their unsaponifiable matter (USM). The absence in rectified oils of absorption maxima at the considered wave lengths and in particular at 664 and 474 mm represents a useful circumstance in view of the evaluation of the virgin oil quantity present in olive oil and olive husk oil. Journal of the American Oil Chemists Society, 69, 935-938 Keywords    'low-linolenic' canola varieties; Adulterations of olive oil; Canola oil; Composition; fatty acids; GLC; reversed-phase HPL; seed oils; triacylglycerol analysis; Virgin olive oil; Abstract    The objective of this study was to explore the use of reversed-phase high-performance liquid chromatography (RP-HPLC) as a means to detect adulteration of olive oil with less expensive canola oil. Rivista Italiana delle Sostanze Grasse, 67, 69-73 Keywords    triglycerides; natural oils; Abstract    Triglycerides are among the most important constituents of fats and oils. ML; Herraiz M Title    Comparison of Different Methods for the Evaluation of the Authenticity of Olive Oil and Hazelnut Journal    Journal of Agricultural and Food Chemistry, 46, 3153-3157 Keywords    Adulteration; filbertone; hazelnut oil; olive oil; Abstract    Different methods for the analysis of hazelnut oil and olive oil are compared in terms of the potential of each procedure in detecting compositional differences for evaluation of authenticity. The oils obtained by the ' two phase' mode showed a greater concentration of phenolic compounds than the homologous oils obtained by the 'three phase' mode. Electronic nose based on metal oxide semiconductor sensors as a fast alternative for the detection of adulteration of virgin olive oils Journal    Analytica Chimica Acta, 459, 219-228 Keywords    Adulteration; electronic olfactometry; metal oxide semiconductor gas sensors; supervised pattern recognition techniques; Virgin olive oils; Abstract    An 'Electronic nose' has been used for the detection of adulterations of virgin olive oil. A reliable DNA extraction method for extra virgin olive oil has been defined; as far as both quantity and quality are concerned, and the possibility of using this DNA for fingerprinting the original cultivar has been demonstrated. Various mixtures of canola oil with olive oils were prepared, and RP-HPLC profiles were obtained. Application of Supercritical Fluid Extraction to the Deacidification of Olive Oils Journal    Journal of the American Oil Chemists Society, 68, 474-480 Keywords    deacidification; husk oil; olive oil; supercritical carbon dioxide; Abstract    A recent suggestion on the applicability of supercritical fluid extraction to the deacidification of olive oils of high acid content was based on solubility data in clear disagreement with the results of other authors. Journal of Food Science, 2, 139-149 Keywords    Abstract    High-field Nuclear Magnetic Resonance (NMR) and Gas Chromatography (GC) were used to analyze hazelnut and olive oils in order to evaluate the possibility of detecting hazelnut oil present in adulterated olive oil samples. Numerous analyses were performed on resulting oils in order to almost all the parameters and indices related to their quality. No data on the above compound classes in 'lampante' olive oils have ever appeared in literature up to now.

Solid-phase extraction-thin-layer chromatography-gaschromatographic method for the detection of hazelnut oil in olive oils by determination of esterified sterols Journal    Journal of Chromatography A, 985, 211-220 Keywords    food analysis; olive oil; sterols; Abstract    The sterol composition of extra virgin olive oil is very characteristic and; thus, has become a helpful tool to detect adulterations with other vegetables oils.

Blanch GP; Caja MM; León M; Herraiz M Title    Determination of (E)-5-methylhept-2-en-4-one in deodorized hazelnut oil.

The qualitative characteristics acidity; peroxide value, absorption coefficients K232 and K270 of the olive oil from the different parts of the reception container showed no differences.

Journal of the American Oil Chemists Society, 70, 513-518 Keywords    Capillary gas chromatography; isotope dilution assay; mass spectrometry; odor activity value; odor evaluation; odorant; quantitation; Abstract    The potent odorants of four olive oil samples differing in flavor were quantitated; and their odor activity values (OAVs) were calculated by dividing the concentrations of the odorants in the oil samples by the flavor threshold values in the oil. Cimato A; Sani G; Mattei A; Osti M Title    Cultivars and environment as regulating factors in polyphenol and tocopherol contents of the Tuscan Oil Journal    Acta Horticulturae, 286, 457-460 Keywords    Abstract    Tuscan olive oils contain different levels of polyphenols and tocopherols depending on the degree of fruit ripeness; the cultivar and the area of origin. American Oil Chemists Society, 73, 173-179 Keywords    analysis; carotenoid; competition; Data processing; kinetics; mixture; processing; water; antioxidant; crocin; diazo-compounds; Mail-lard reaction; olive oil; peroxyl radicals; rosemary; Abstract    The capacity a compound or of a mixture of compounds to quench peroxyl radicals was measured by analyzing the kinetics of the competition of a parallel reaction where peroxyl radicals bleach the carotenoid crocin.

LLE) an HPLC separation and quantification methods of polyphenolic compounds have been checked in virgin olive oils in order to explain the differences in content reported in the literature.

During storage, the presence of lipoxigenase has been detected, as well as a considerable decrease in chlorophylls and a small decrease in carotenoids, During the extraction process, the chlorophyllic fraction is destroyed in the greater part, and although the carotenoid fraction is also affected, its concentration increases in the oil with respect to that in the fresh fruit.

Isotope Ratio Analysis to the Characterization of the Geographical Origin of Olive Oil Journal    Journal of Agricultural and Food Chemistry, 47, 1013-1017 Keywords    Carbon and oxygen stable isotopes; geographical origin; olive oil; Abstract    To gain information about the Geographical origin of oil samples; measurements of d13C and d18O of the whole oil and some of its fractions have been performed on samples coming from fruits of Olea europaea.

The procedure in simple, rapid, effective for detecting adulterations of olive oil with hazelnut oil and can reduce falsely negative results obtained if conventional parameters included in current regulations are exclusively considered when establishing purity in olive oils. Rivista Italiana delle Sostanze Grasse, 70, 533-539 Keywords    acid oleic; olive oil; triglyceride; Abstract    The results of a study carried out to compare data on acidic; triglyceride and sterolic compositions between olive oils and seed oils with a high oleic acid content (hazel-nut, almond, modified sunflower) either unrefined or refined and in case of desterolized are reported. Grasas y Aceites, 45, 395-401 Keywords    olive oil; olive pomace oil; sterol (determination); trans isomer (determination); trilinolein (determination); wax (determination); Abstract    Among the analytical methods officially adopted by the European Union to be applied to olive pomace oils and olive oils; some troubles have been found in the application of the procedures for the determination of sterols, trilinolein, trans isomers of fatty acids and waxes. Normal Ranges for Diglycerides in Olive Oil Journal    Journal of the American Oil Chemists Society, 73, 1201-1203 Keywords    Glycerides; quantitative 13C NMR; Virgin olive oil; Abstract    A quantitative method was established to determine the presence and composition of mono-;di-. Senza sapere il nome delle vitamine presenti in questi alimenti, le società tradizionali isolate riconoscevano la loro importanza nella dieta e mangiavano liberamente i prodotti animali che le contenevano. L; Serraiocco A Title    Influenza della variabile ' da lambiente ' sulla composizione degli oli virgine di oliva Journal    Rivista Italiana delle Sostanze Grasse, 73, 461-467 Keywords    Abstract    Oil samples obtained from olives of Frantoio variety harvested in Spoleto (PG); Vetralia (VT) and Canneto (RI),and from fruits of 177 cultivar harvested in Perugia, Atessa (CH) and Francavilla Fontana (BR) were submitted to sensory and instrumental analyses. Application to Virgin Olive Journal    Journal of the Science of Food and Agriculture, 67, 247-257 Keywords    chemometrics; olive oil; sensory analysis; sensory wheel; Abstract    The classic sensory wheel is used and modified to improve the objectivity and predictability of its conclusions concerning the best clusters of attributes. Grasas y Aceites, 40, 385-388 Keywords    refined olive oil; stigmasta-3;5-diene; Virgin olive oil; Abstract    In refined olive oils; significant amount (3-100 ppm) of stigmasta-3,5-diene has been detected. García-Gonzalez D; Aparicio R Title    Detection of defective virgin olive oils by metal-oxide sensors Journal    European Food Research and Technology, 215, 118-123 Keywords    chemometrics; Electronic nose; Fusty; olive oil; Rancidity; vinegary; Abstract    An array of metal-oxide sensors was set up for detecting the vinegary; rancid and fusty defects in virgin olive oils.

Squalene is the major hydrocarbon component in all oils, both virgin and refined.

Rivista Italiana delle Sostanze Grasse, 56, 361-369 Keywords    Abstract    Results are recorded about the yields obtained during industrial processing experiments carried out on oil extracting plants operating on the principle of placing the olive paste under centrifugal force in direct contrast to the principle of using pressure only.

This is also shown by the fact that olive-pomaces obtained from centrifugal plants result in olive-pomace oils with more intense attributes of the stone oils than those obtained from traditional olive oil mills.

Grasas y Aceites, 38, 294-302 Keywords    high-performance liquid chromatography; Virgin olive oil (composition); analysis of triacylglycerols; Abstract    The triacylglycerol composition of 134 Spanish olive oil samples from two oleicole seasons and 19 oleicoles regions; which can report the national production of this oil, is qualitatively an quantitatively studied.

Tocopherols and Tocotrienols Journal    Journal of the American Oil Chemists Society, 72, 1505-1511 Keywords    Adulteration; HPLC; olive oil; tocopherols; tocotrienols; vegetable oils; Abstract    A method involving reversed -phase high- performance liquid chromatography with amperometric detection has been developed for the analysis of tocopherols and tocotrienols in vegetable oils. Williams M; Morales MT; Aparicio López R; Harwood JL Title    Analysis of Volatiles from Callus Cultures of olive Olea Europaea Journal    Phytochemistry, 47, 1253-1259 Keywords    acyl composition; callus; lipoxigenase pathway; Olea europaea; Oleaceae; olive; volatiles; Abstract    The lipoxigenase pathway in olive fruit gives rise to volatile products which influence the aroma of the harvested oil. Albi MA; Gutiérrez F Title    Study of the Precision of an Analytical Taste Panel for Sensory Evaluation of Virgin Olive Oil.

Thirty two samples of 6 european varieties of virgin olive oil were characterized by 55 chemical compounds and 55 sensory attributes evaluated by 6 different panels of the United kingdom, Spain, The Netherlands, Greece, and Italy.

Lentza-Rizos C; Avramides EJ Title    Determination of Residues of Fenthion and its Oxidative Metabolites in Olive Oil Journal    Analyst, 115, 1037-1040 Keywords    fenthion residue determination; olive oil; organophosphorus pesticide; oxidized metabolite; Abstract    A method is described for the determination of residues of fenthion and its oxidative metabolites in olive oil. Busconi M; Foroni C; Corradi M; Cattapan F; Fogher C Title    DNA extraction from olive and its use in the identification of the production cultivar Journal    Food Chemistry, 83, 127-134 Keywords    AFLP; Cultivar identification; fingerprinting; Olive oil DNA; RAPD; SCAR; Abstract    DNA Recovery from food samples might great importance when the raw material used in the production process has to be traced. Greek Olive Oils Journal    Food Chemistry, 44, 227-239 Keywords    fatty acid; Greek olive oil; statistics; triglyceride; Abstract    A method is described for the chromatographic separation and quantitative determination of phenolic compounds in virgin olive by high-performnce liquid chromatography (HPLC) using gradient elution. In addition, the capability of this technique to assess the quality and genuineness of olive oil and to detect adulterations is discussed.

Journal of the Science of Food and Agriculture, 80, 140-144 Keywords    Adulteration; Deodorization; enantiomeric analysis; hazelnut oil; olive oil; Abstract    The presence of (E)-5-methylhept-2en-4-one (filbertone) in a hazelnut oil; deodorized in a laboratory system using nitrogen as stripping gas, is studied regarding its usefulness as a chiral marker for detecting adulterations of olive oil.

Polyphenols extracted from olive leaves have been reported to act as antioxidants when added to olive oil (11). American Oil Chemists Society, 74, 131-135 Keywords    Adulteration; Methyl esters; milk fat; olive oil; palm oil; sterols; sunflower oil; unsaponifiable; vegetable oil; capillary gas-chromatographic analysis; Abstract    A rapid gas-chromatographic (GC) procedure was developed for the analysis of the total sterol fraction of vegetable oils; milk fat or mixtures, to detect possible admixtures of sunflower with olive oil and the addition of vegetable oils to milk fat. Results demonstrate that the aforementioned differences, which depend significantly on the olive variety, are also reflected in the composition of virgin olive oil and olive- pomace oil.

Morchio G; Di Bello A; Mariani C; Fedeli E Title    Individuazione di particolari oli rettificati in oil vergini di oliva Journal    Rivista Italiana delle Sostanze Grasse, 66, 251-257 Keywords    refining; Abstract    Up until today analysis by UV specific extinction values has been successfully used to differentiate between refined and blended olive oils from virgin olive oils.

The last technique allowed to confirm the data on the acidic composition of olive oils of our own country obtained by other Authors, and to note some fatty acids that are present in small quantities and that are signaled for the first time among the constituents of the Italian genuine olive oils.

Rivista Italiana delle Sostanze Grasse, 74, 49-58 Keywords    Adulterations of olive oil; Abstract    Sono prese in considerazione le composizioni e le attuali quotazioni degli oli di oliva; dei principali oli vegetali commestibili e, fra questi, di quelli che, per il loro basso prezzo e per la difficoltà di evidenciarli se addzionati agli oli di oliva al di sotto di una certa percentuale, possono essere impiegati per sofisticare questi ultimi. Olive (maturity influence); Organoleptic characteristic; virgin olive oil (aroma); Volatile components (evolution); Aroma; Abstract    El presente trabajo estudia la evolución de los componentes volátiles presentes en el aroma del aceite de oliva; durante el proceso de maduración, en muestras de las variedades Picual (Olea europaea rostrata) y Hojiblanca (Olea europaea arolensis) procedentes de menjibar (Jaén) y Lucena (Córdoba) respectivamente. Oils are first tasted by a small panel which decides on acceptance, rejection or further sensory evaluation by a lager panel.

An unsupervised multivariate statistical analysis of selected bands points out differences between olive oils and the other seed oils and also among varietal virgin olive oils.

This system was connected to a mass spectrometer to identify the most important compounds and a comparative study of the main volatiles identified in virgin olive oil samples using other methods was carried out. The ranges of concentration in milligram per kilogram of oil of these hydrocarbons are also shown. This approach provides further insights into the control of the purity and geographical origin of oils sold as cold-pressed extra virgin olive oil with certified origin appellation. FDA in 1983-84 and 1985-86 The 1985-86 survey showed an overall improvement in proper labeling of various olive oil products. Greek, Italian and Spanish- these being representatives of traditional and potential consumers of virgin olive oil.

In particular; we studied the fatty acid composition of industrially - produced oils and others which were extracted in laboratory from eleven olive cultivars.

Journal of the Science of Food and Agriculture, 61, 357-362 Keywords    edible oils; hydrocarbons; n-alkane; vegetable oils; Abstract    A range of edible oils were purchased from a variety of retail outlets and analyzed for their n-alkane (S3315) content.

An aliquot of the unsaponifiable matter was extracted from the olive oil samples and was analyzed by HPLC. Olive Ripeness on the Concentration of Green Aroma Compounds in Virgin Olive Oil Journal    Flavour and Fragrance Journal, 11, 171-178 Keywords    concentration; green sensory note; Olea europaea L; ripeness; statistics; Virgin olive oil; volatiles; Abstract    Changes have been demonstrated in the concentration of those volatile compounds responsible for green sensory notes in virgin olive oils obtained from four different varieties at three stages of ripeness. Williams M; Harwood JL Title    Volatile production by the Lipoxigenase Pathway in Olive Callus Cultures Journal    Journal of Experimental Botany, 262-264 Keywords    callus culture; lipoxigenase pathway; olive; production; volatile; Abstract    The aroma of an oil derived from the production of the oil's volatile constituents. NMR in the authentication of virgin olive oil geographical origin and variety are discussed. Grasas y Aceites, 37, 254-258 Keywords    olive oil; composition (variation); Extraction by press; extraction by centrifugation; Abstract    The qualitative and quantitative variations produced in the fatty alcohols; triterpenic alcohols, sterols and triterpenic dialcohols, as a result of the extraction process of the oil have been studied. Nota G; Naviglio D; Romano R; Sabia V Title    Determination of the Wax Ester Content in Olive Oils. Yakni dengan berolahraga teratur, istirahat cukup, pola makan sehat dan seimbang, tidak stress dan melakukan diet diabetes.

Casadei E Title    Primi risultati sulla ricerca di adulterazione degli oli di oliva per aggiunta di olio di nocciole o oli esterificati mediante analisi dei trigliceridi Journal    Rivista Italiana delle Sostanze Grasse, 64, 373-376 Keywords    Adulterations of olive oil; Abstract    The triglycerides of refined olive and hazel-nut oil has been studied by HPLC.

Cortesi N; Provellini P; Fedeli E Title    I Triglycerides of natural oils. Caratterizzazione del´olio di Peranzana Journal    Rivista Italiana delle Sostanze Grasse, 73, 245-257 Keywords    Monovariety olive oils; Abstract    Research was carried out on the monovariety olive oils from Southern Italy, specifically from the Peranzana Cultivar.

Kubo A; Lunde C; Kubo I Title    Antimicrobial Activity of the Olive Oil Flavor Compounds Journal    Journal of Agricultural and Food Chemistry, 43, 1629-1633 Keywords    antimicrobial activity; Olea europaea; α,β-Unsaturated Aldehydes; Abstract    A series of long-chain a-b-unsaturated aldehydes have been characterized as antimicrobial agents from the olive Olea europaea fruit and its oil flavor.

The results obtained by applying statistical procedures have given pieces of evidence that oil sample have shown the trend to cluster according to the different climatic areas of growing environment of fruits.

UV absorption have values very similar to those of virgin oils.

Grasas y Aceites, 44, 10-16 Keywords    extraction system (effect of); Quality (criterion); Virgin olive oil; Abstract    The present study consists in the evaluation of twenty five parameters for determining the influence of continuous system of pastes centrifugation; discontinuous press system and partial extraction system on obtention of virgin olive oil, and their possible utilization as new quality parameters. DL; Bush S; Stilio VD; Xu MY; Vignani R; Cimato A Title    Preliminary Communication about the Identification of DNA in Leaves and in Olive Oil of Olea europaea Journal    Olivæ, 69, 36-37 Keywords    DNA fingerprinting; Olea europaea; RAPDs; Abstract    RAPDs-fingerprinting was used to differentiative 9 0live genotypes from central Italy (Tuscany and Liguria); OPA-09 and OPA-13 both generated a high degree of polymorphism in all samples.

Results show that; in processing good quality olives, centrifugation system helps to obtain oil with a lower content of n-octane, of iso-amyl alcohol, of iso-butyl alcohol and of acetic acid, that are responsible for flaws like ' fusty ' and ' winey ' taste.

Analytical results have shown that the extra virgin olive oil can undergo significant variations in relation to the process canning and to the storage. The comprehensive methods studied can also be used for fingerprinting of oil samples, as well as for the analysis of target compounds or compound groups. Dispersion Response Related to Oil Quality Journal    Journal of the American Oil Chemists Society, 71, 657-658 Keywords    cloudy oil stability; extra virgin olive oil; natural antioxidant; natural buffer; Abstract    A cloudy ('veiled') extra-virgin olive oil was stored 10 month at room temperature and monitored at 15-d intervals. Only a - tocopherol was found in the oil from both elevations.

García Pulido J; Aparicio López R Title    Triacylglycerol determination based on fatty acid composition using chemometrics Journal    Analytica Chimica Acta, 271, 293-298 Keywords    fatty acids; gas chromatography; multivariate calibration; olive oil; triacylglycerols; Abstract    Multivariate statistics were applied to analyze the relationships between fatty acids and triacylglycerols in virgin olive oil.

Brumley WC; Sheppard AJ; Rudolf TS; Shen CJ; Yasaei P; Sphon JA Title    Mass Spectrometry and Identification of Sterols in Vegetable Oils as Butyryl Esters and Relative Quantitation by Gas Chromatography with Flame Ionization Detection Journal    Journal of the Association of Official Analytical Chemistry, 68, 701-709 Keywords    Abstract    Electron ionization mass spectrometry (MS) of sterol butyrates is described. Three different extra-virgin Italian types of olive oil can be easily distinguished with an array of four sensors and it is possible to detect changes in the aromatic content of the headspace after handling of the samples.

JL; Olías JM Title    Array of sensors based on conducting polymers for the quality control of the aroma of the virgin olive oil Journal    Sensors and Actuators B, 69, 276-282 Keywords    3-Methyl thiophene; Aniline; Conducting polymers; Electronic nose; olive oil; Pyrrol; Sensors; Abstract    In this paper; a sensor array based on thin films of conducting polymers aiming to discriminate among different virgin olive oils is described.

Rivista Italiana delle Sostanze Grasse, 76, 115-127 Keywords    hazelnut oil; Abstract    The compositional characteristics of hazelnut oil are very close to those of olive oil; meaning that it can be mixed without interfering with the usual analytical parameters. The spectra of the major unsaponifiable series of compounds (squalene; sterolic, and terpenic alcoholic fractions), together with b-carotene and lutein, have been used to explain the most prominent bands found in the spectra of the unsaponifiable matter of 15 edible oil samples. NMR n the authentication and quality assessment of virgin olive oil. Composition in Virgin Olive Oils from Various Spanish Olive Varieties Journal    Journal of the Science of Food and Agriculture, 72, 31-39 Keywords    carotenoid; chlorophyll; chlorophyllase; olive oil; pheophorbide; pheophytin; provitamin A; Abstract    A study of chlorophyll and carotenoid composition of nine single variety virgin olive oils from the main Spanish producing regions has shown differences depending on variety and ripening degree of the fruits. Grob K; Giuffrè AM; Leuzzi U; Mincione B Title    Recognition of Adulterated Oils by Direct Analysis of the Minor Components Journal    Fatty Science Technology, 96, 286-290 Keywords    oils; analysis; Adulteration; Abstract    Recognition of adulteration by other oils via direct analysis of the minor components (' sterols fraction ') is shown for olive oil. However the integral continuous system led to obtain oils of elevate quality itself, more aromatic, and for some aspects comparable with those from traditional procedure. Initial Characterization of the Hydrolysable Fraction Journal    Journal of Agricultural and Food Chemistry, 40, 1577-1580 Keywords    olive oil; Characterization; Abstract    This paper reports the preliminary characterization of unknown phenolic compounds in virgin oliveoil, separated by HPLC using hydrolytic, chromatographic, and spectrophotometric techniques. DNA marker profiles of amplified samples of oil and leaf extracts obtained with primer OPA-90 from genotype Grossolana showed a high degree of similarity. Results of analyses of sunflower; castor, rapeseed, and virgin olive oils, and other oils are presented. The above results suggest that the DOC (denominazione di origine controllata) origin mark for Etna extra virgin olive oils can be attributed on the basis of their sterols and fatty acids contents by means of PCA. Christopoulou E; Lazaraki M; Alexiou F; Synouri S; Frangisco E Title    Influence of certain factors on the composition of olive-pomace oils. The subsequent extraction of oil with solvent and the removal of the last traces of commercial hexane for the preparation of crude olive-pomace oil did not seem to entail any substantial increase in oxidation. Sanchez Saez JJ; Garraleta Herce MD; Balea Otero T Title    Identification of cinnamic acid ethyl ester and 4-vinylphenol in off-flavour olive oils Journal    Analytica Chimica Acta, 247, 295-297 Keywords    gas chromatography; mass spectrometry; olive oil; Abstract    Some alkylphenols have previously been identified in concentrates steam distillates of olives oils gas chromatography- mass spectrometry.

Seven of 13 brands of imported olive oil contained undeclared esterified oil; suggesting that considerable quantities of esterified oil have been shipped to the United States identified as olive oil.

B; Forina M Title    Electronic nose based on metal oxide semiconductor sensors as a fast alternative for the detection of adulteration of virgin olive oils Journal    Analytica Chimica Acta, 459, 219-228 Keywords    electronic olfactometry; Metal oxide semiconductor gas sensors; Supervised pattern recognition techniques; Virgin olive oils; Abstract    An 'electronic nose' has been used for the detection of adulterations of virgin olive oil. Two of the 42 samples analyzed showed markedly different alkane patterns in which profiles similar to petroleum based sources dominated the contribution from odd carbon n-alkanes typical of seed oils. This element may possibly be used as an analytic datum for differentiating the two types of oil. HPLC nell,individuazione di commistioni di oli di seme ad alto contenuto in oleico con oli di oliva Journal    Rivista Italiana delle Sostanze Grasse, 75, 483-489 Keywords    HPLC; Abstract    The result of a careful statistical analysis on about 200 samples of olive oils of different and reliable sources has allowed to develop a method of investigation based on the triglycerydes analysis able to detect mixtures of monounsaturated seed oils in olive oils. Biedermann M; Grob K; Mariani C Title    On-Line LC -UV -GC -FID for the determination of Δ7-and Δ8(14) -sterols and its application for the detection of adulterated olive oils Journal    Rivista Italiana delle Sostanze Grasse, 72, 339-344 Keywords    Abstract    A method is described for routine analysis of D7 and D8(14)-stigmastenol in edible oil. The GLC analysis; of sterol fraction of 'sansa olive oils', using a capillary column, shows a very complex composition that however clarifies some interpreparative problems that arise when packed column are used. PV was developed based on the spectral range 3750-3150 cm-1 Validation of the method was carried out by comparing the P V  of a series of vegetable oils predicted by the PLS model to the values obtained by the American Oil Chemists, Society iodometric method. L’unica buona fonte di vitamine liposolubili nella dieta americana, una salubre, è il burro. Compositional and Carbon-13 Profiles of Fatty Journal    Journal of the American Oil Chemists Society, 76, 357-363 Keywords    Composition; fatty acids; IRMS; isotope ratios; olive oil; Abstract    Nearly 200 olive oils produced in the Mediterranean basin; mainly in Greece, during 4 yr from 1993 to 1996, were studied by gas chromatography (GC) and on-line GC-isotope ratio mass spectrometry (GC-C-IRMS). Compounds in Olive Oils Journal    Journal of the American Oil Chemists Society, 70, 367-370 Keywords    caffeic acid; electrochemical detection; HPLC; homovanillic acid; hydroxytyrosol; olive oil; p-hydroxyphenylacetic acid; tyrosol; Abstract    A reverse-phase high-performance liquid chromatographic technique with isocratic elution has been developed to separate and quantitate the major phenolic compounds of the hydroalcoholic extracts of olive oils. Mariani C; Venturini S; Grob K Title    Individuazione dell´olio di girasole alto oleico desterolato nell´olio d´oliva Journal    Rivista Italiana delle Sostanze Grasse, 72, 473-482 Keywords    Abstract    Adulteration of olive oil with sunflower high oleic oil is determined by D7 sterols analysis. Olive oil could become a key--activity for the market--based cohesion objectives outlined in the context of the Euro-Mediterranean space of cooperation. Rivista Italiana delle Sostanze Grasse, 70, 585-594 Keywords    gascromografiche; spettrofotometriche; Abstract    162 vegetable oil samples declared olive oils have been subjected to gaschromatographic analyses for the determination of the sterols and derivative type spectrophotometric investigations (D''K232; D''K241, D''K247, D''K257, D''K268, D''K279, D''K302, D''K316) to ascertain the presence of seed oils. Di Giovacchino L; Serraiocco A Title    Influenza dei sistemi di lavorazione delle olive sulla composizione dello spazio di testa degli oli Journal    Rivista Italiana delle Sostanze Grasse, 72, 443-450 Keywords    Abstract    A research was carried out to evaluate the impact of different working systems on the chemical composition of the headspace of olive oil. Weston Price ha studiato i popoli tradizionali isolati in tutto il mondo, ha scoperto che il burro era un elemento fondamentale di molte diete indigene (nessuna popolazione isolata consumava grassi polinsaturi). Interesting is the behavior of a-tocopherol, present in all low acidity oils, but not detectable in the ones with a higher content of free fatty acids.

Regulation on the sensory quality of olive oil are also given.

SSD; sunflower oil; Abstract    A small portable electronic sensing device; utilizing the principle of surface acoustic wave (SAW), was used to differentiate between olive and sunflower oils of various brands.

Menichini E; Di Domenico A; Bonanni L Title    Reliability assessment of a gas chromatographic method for polycyclic hydrocarbons in olive oil Journal    Journal of Chromatography, 555, 211-220 Keywords    gas chromatographic method; hydrocarbons; olive oil; Abstract    A quality control test was developed a gas chromatographic method to determine polycyclic aromatic hydrocarbons in olive oil. Montedoro GF; Servili M; Baldioli M; Miniati E Title    Simple and Hydrolysable Phenolic Compounds in Virgin Olive Oil. Journal of the Science of Food and Agriculture, 58, 581-583 Keywords    Capillary column gas chromatography; column-thin layer chromatography; esterified monomethylsterols and triterpene alcohols; olive oil; Abstract    Esterified 4a-monomethylsterols and triterpene alcohols were isolated from virgin olive oil by combined column chromatography-thin layer cromatography and their composition was assessed gas chromatographically using both packed and capillary columns. No substantial quantitative variations are showed during the ripening in both the pressure technology and solvent extraction oils. Mariani C; Venturini S; Fedeli E Title    Valutazione di idrocarburi di neoformazione e componenti minori liberi ed esterificati nelle varie classi di oli di oliva Journal    Rivista Italiana delle Sostanze Grasse, 70, 321-327 Keywords    esterification; Evaluation of Neo-formation Hydrocarbons; Abstract    In the last years analytical methods for the genuineness determination of olive oils considerably increased.

MT Title    Detailed and exhaustive study of the authentication of European virgin olive oils by SEXIA expert system Journal    Grasas y Aceites, 45, 241-252 Keywords    authentication; olive oil; Sexia expert systems; statistics; Abstract    The authentication of extra virgin olive oils from different regions of Spain; Italy and Portugal, by means of their fatty acids, alcohols, sterols, methyl sterols and hydrocarbons content, has been investigated.

Journal of Food Science, 50, 121-124 Keywords    concentration; detection; HPLC; mass spectrometry; olives; seed oils; soy beans; sunflower; vitamin E; Abstract    A high-performance liquid chromatographic (HPLC) method is described for the simultaneous analysis of E vitamers a-; and b-,g- and d-tocopherol and a-tocotrienol in seed oils. This aspect also applies to virgin olive oils because the very few data reported in literature are mainly related to extra virgin olive oils which are classified as high quality oils. The analysis of the spectra allowed us to distinguish among virgin olive oils, oils with a high content of oleic acid, and oils with a high content of linoleic acid, by using stepwise discriminant analysis.

As both compounds are always higher in hazelnut than in olive oil, a ratio greater than 1 indicates presence of the former.

Olivæ, 47, 52-59 Keywords    Characterization; classification; authenticity; Abstract    Year    1993 Authors    García-Mesa JA; Luque de Castro MD; Valcárcel M Title    Couple Robot--Flow Injection Analysis System for Fully Automated Determination of Total Polyphenols in Olive Oil. Analytica Chimica Acta, 282, 423-431 Keywords    Chromatography; headspace techniques; virgin olive oil volatiles; olive oil; Abstract    Two dynamic headspace techniques; using activated charcoal with on-column injection and Tenax TA with thermal desorption and cold trap injection, were studied and applied to Spanish virgin olive oil samples. The solvent-extracted oils were richer in polyphenols than the virgin oils.

The same procedure was also carried out on the five main triacylglycerol fractions of olive oil after separations according to the degree of saturation by HPLC in the silver ion mode.

MOS electronic noses for detecting defects present in extra virgin olive oil.

Zupan J; Novic M; Li X; Gasteiger J Title    Classification of multicomponent analytical data of olive oils using different neural networks Journal    Analytica Chimica Acta, 292, 219-234 Keywords    multicomponents analysis; neural networks; olive oils; Abstract    A comparison of classification abilities of two different neural network; namely, back-propagation of error and Kohonen learning is made and discussed.

Samples of two varieties of olives were selected (Koroneiki and Kolovi) and the composition of the respective olive oils, olive-stone oils and olive-pomace oils was examined.

Rivista Italiana delle Sostanze Grasse, 72, 1-4 Keywords    evidence; olive; quality; oil; Abstract    In order to evidence the influence of olive crushing system on the quality characteristics of the resulting commodities; the Authors compared oils extracted from homogeneous lots of olive varieties Provenzale and Rotondella by means of a stone mill and a metal disc crusher Alfa-Laval; the olive pastes obtained were processed in the same conditions after the crushing. A activity of the oils was 260 mg Kg-1 expressed as retinol equivalent cis-a-Carotene (tentative). Direct automatic determination of polyphenols in olive oils in the aqueous phase of a flow-injection liquid-liquid extraction system without phase separation Journal    Analytica Chimica Acta, 235, 441-444 Keywords    polyphenols; olive oil; extraction; Abstract    A method the determination of polyphenols in olive in which the analytes are extracted the aqueous phase by a liquid-liquid extraction system based on the use of a flow direction is proposed. Finally, because both sets of data present the same latent structure, multiple regression analysis is proposed for determining the triacylglycerol composition of an oil according to its fatty acid composition.

Chemometrics and Intelligent Laboratory Systems, 10, 349-358 Keywords    Abstract    A data set of 97 samples of olive oil characterized by 36 chemical compounds; collected in Jaen (Spain), was used to investigate whether the information obtained by chemometric analysis of all of the variables, considered as a whole, could also be achieved by independent and parallel studies of its subsets.

The amount of free fatty acids and the UV absorption provide only ambiguous information for the characterization of cold pressed oils. Bellier test was applied to find the minimum detectable adulteration level and the 'sensitivity score' for each oil. Pirisi FM; Cabras P; Falqui Cao C; Migliorini M; Muggelli M Title    Phenolic Compounds in Virgin Oil. Ranalli A; Angerosa F Title    Integral Centrifuges for Olive Oil Extraction. Nota I Journal    Rivista Italiana delle Sostanze Grasse, 62, 281-286 Keywords    Virgin olive oil; Polar components; Virgin oil quality; Abstract    Virgin olive oil polar components (CMP) have been previously studied and it was shown that they can be subdivided into two categories having high and low molecular weight. L; Guns C; Massart DL Title    Comparison of Rule-Building Expert Systems with Pattern Recognition for the Classification of Analytical Data Journal    Analytical Chemistry, 59, 1868-1871 Keywords    Building; expert systems; Pattern recognition; classification; Abstract    Two expert systems of the rule-building type; TIMN and EX - TRAN, are compared with pattern recognition methods for the classification of olive oils of different origins. On the basis of available information we are discussing the possibilities offered by these processing systems, with regard also to improving the quality of virgin oil. Armanino C; Leardi R; Lanteri S Title    Chemometric Analysis of Tuscan Olive Oils Journal    Chemometrics and Intelligent Laboratory Systems, 5, 343-354 Keywords    Abstract    The chemical information (fatty acids; sterols, triterpenic alcohols) on 120 olive oil samples from Tuscany, Italy, collected in 88 different areas of production, was evaluated by display methods and cluster analysis. To establish whether this increase was due to natural phenomena or external influences, various types of olive oil (virgin, extra virgin, including samples from Greek analytical laboratories) were aged after addition of different alcoholic compounds not present naturally. Montedoro GF; Servili M; Baldioli M; Selvaggini R; Perretti G; Magnarini C; Cossignani L; Title    Characterization of some Italian virgin olive oils in relation to origin area Journal    Rivista Italiana delle Sostanze Grasse, 72, 403-414 Keywords    Characterization; olive; origin; Abstract    Samples of virgin olive oils produced in different geographical areas of Italy and in different years were analyzed by instrumental analysis. Italian region (Basilicata) Journal    Journal of the Science of Food and Agriculture, 65, 21-30 Keywords    chemometrics; class-modelling; olive oil; Abstract    Samples (158) of olive oil produced in an Italian region (Basilicata) and described by 52 chemical variables were analyzed together with samples of different geographical origin using chemometric techniques. In this work results of a systematic research about the formation of said compounds in bleaching and deodorizing lampante olive oil are shown. It appears quite clear that the change in the CMP content is related to hydrolytic reaction that continue during the oil storage. Olive Oil Journal    Journal of the American Oil Chemists Society, 69, 469-470 Keywords    Activation energy; chlorophyllian pigments; extra virgin olive oil; first-order reaction; frequency factor; HPLC analysis; kinetic constant; luminous energy; pheophytin-A; photodecomposition; Abstract    The amount of pheophytin-A in extra olive oil was determined by reverse-phase high-performance liquid chromatography (HPLC) with chlorophyll-A as an internal standard. These quantitative differences were used to distinguish between virgin olive oils from different olive varieties.

A method is presented here that allows single high- performance liquid chromatography separation of stigmatasa -3,5-diene and was esters, as well as of the squalene isomers, which give further information on the oil's authenticity.

The advantage of 13C-NMR is that the oil sample can be directly analyzed, thus avoiding chemical procedures.

Indagine sul Contenuto di Alcoli Alifatici dell´olio d´oliva di Pressione e di Estrazione Journal    Rivista Italiana delle Sostanze Grasse, 60, 575-581 Keywords    alcoli alifatici; Abstract    The research on the content of saturated aliphatic alcohols with linear chain C18; C20, C22, C24, C26, C28, has been conducted of samples of olive oil extracted in laboratory from olives grown in Liguria and belonging to two cultivars. Journal of the American Oil Chemists Society, 84, 1534-1541 Keywords    Abstract    Free sterols were evaluated as factors for discriminating between genuine virgin olive oil and hazelnut-mixed virgin olive oil.

The developed classification rules are adequate for identifying oils according to their origin.

Olive fruit phenols are water-soluble, and small quantities are present in oil, increasing its oxidative stability (10). Vitamin E composition of several hot and cold pressed seed oils, originating from maize germs, olives, soy beans and from sesame, safflower and sunflower seeds, was investigated.

The method was tested on extra virgin olive oil; good sterol recoveries and repeatability were obtained.

The purpose of this study is to investigate the qualitative changes in olive oil fruit obtained from trees grown at 100m and at 400m altitude. Results were compared, with special emphasis on peaks of minor fatty acids to distinguish virgin, refined, and solvent-extracted oils. The determinations were based on the oxidative stability of oils by measuring their peroxide values. The identified components are only a part of the polar substances of virgin olive oil and research are continuing to improve the knowledge. Synouri S; Frangisco E; Christopoulou E; Lazaraki M; Alexiou F Title    Influence of certain factors on the composition of olive-pomace oils. Several characteristics, including the content of triterpene dialcohols in the USM and that of C-24(28) unsaturated sterols in each of the four sterolic fractions, which can be used to distinguish between virgin and B-residue olive oils, were observed. Salah satunya, Virgin Coconut Oil (VCO) atau minyak kelapa murni. Oil peroxide value was higher in the oil of fruits from 800 m at all harvest times and it showed an increase towards maturation in both locations. The results obtained processing olive paste treated with additives show that enzymes only aid in the extraction of olive oil even when the dosage is low. The results demonstrated that storage of olive fruits at 5ºC produced a lesser amount of polar compounds in the oils extracted from them, compared to classical conservation (environmental temperature). Results show that oils extracted from good- quality olives do not differ in free fatty acids; peroxide value, ultraviolet absorption and organoleptic properties. Grasas y Aceites, 46, 279-284 Keywords    Collaborative study; olive oil; Purity parameter; statistical analysis; Abstract    The results of a collaborative study with the participation of Governmental and Olive Oil Industry laboratories is presented. Volatile organic compounds (VOCs) were collected from samples of 14 commercial olive oils and cooking oils using a purge and trap technique (P&T) and analyzed by thermal desorption-gas-chromatography-mass spectrometry (TD-GC-MS) to identify; compare, and quantify the volatile organics present. MUFA and PUFA oil sources are independently classified by applying stepwise linear discriminant analysis to the Raman shifts selected by their correlation with fatty acids or structural assignments. Guillén MD; Ruiz A Title    High resolution 1H nuclear magnetic resonance in the study of edible oils and fats. Royer A; Gerard C; Naulet N; Lees M; Martín GJ Title    Stable Isotope Characterization of Olive Oils. Aparicio López R; Sánchez-Navarro M; Ferreiro MS Title    Definite influence of the extraction methods on the chemical composition of virgin olive oil Journal    Grasas y Aceites, 42, 356-362 Keywords    extraction system (effect of); statistical method; Virgin olive oil; Abstract    The extraction methods of virgin olive oil affect the quantification values of some chemical compounds. The tested oils have been obtained in three oil-mills, from three different olive varieties, in two ripening states.

L Title    Natural antioxidants of virgin olive oil obtained by two and tri-phase centrifugal decanters Journal    Grasas y Aceites, 47, 247-254 Keywords    Autoxidation (stability); natural antioxidant; tri phase centrifugal decanter; two phase centrifugal decanter; virgin olive oil; Abstract    The new dual-phase decanter does not require any addition of water to process olive paste and produces very limitated quantities of vegetable water.

The differences in the 13C values of palmitic and oleic acids are discussed in terms of biosynthesis of these acids in the plant tissue and admixture of distinct oils.

This paper reports on preliminary results of a research project aimed at defining a chemical basis for a varietal and geographical classification of olive oils.

This is a reliable index of oxidative degradation in oil. GLC analysis; Abstract    Relation Between chemical data and organoleptic rancidity With the aim to detect and determine the products giving the rancidity off-flavor to fats and oils ascertained by organoleptic test; the AA have carried on analysis by head space GLC and HPLC of penylhydrazones of volatile carbonyls on virgin olive oil undergone a conditioned oxidation. EC standard on the sensory quality of olive oil are also given. These positive results have been confirmed by the lower oil residue present in the olive husks and in vegetable waters. Langmuir-Blodgett films for the detection of olive oil aroma Journal    Sensors and Actuators B, 77, 437-442 Keywords    Bisphtahlocyanine; Electronic nose; Langmuir-Blodgett films; olive oil; Phthalocyanines; sensor array; Sensors; Abstract    In this paper a sensor array based on Langmuir-Blodgett (LB) films of lanthanide bisphtahlocyanine (LnPc2) aiming to discriminate among diverse virgin oils has been designed. Losi G; Pallotta U Title    Sulla composizione degli oli di oliva italiani Journal    Rivista Italiana delle Sostanze Grasse, 43, 425-430 Keywords    Abstract    Some physical and chemical determinations have been performed on a series of samples of virgin olive oils drawn from the various italian oil-producing regions.

It was successful in detecting olive residue, soya bean, palm, cottonseed, corn and sesame oils at minimal levels of 730, 150, 130, 90, 60, and 10 g kg-1, respectively.

F Title    Méthodes physico-chimiques d´analyse des huiles d´olive Journal    Oléagineux Corps gras Lipides, 4, 364-369 Keywords    analysis; olive oil; quality control; regulation; Abstract    Olive oil in respect of its particularities is submitted to a full quality control program; mainly based on the application of physical-chemical analysis in order to precise its freshness, purity and the absence of contaminant.

This is primarily due to the fact that many oil mill operators accelerate the squeezing process and thereby reduce its duration. The centrifugation system requires the addition of warm water to the olive paste and helps to obtain oils with a lower content of natural antioxidants. Di Giovacchino L; Solinas M; Miccoli M Title    Aspetti qualitativi e quantitativi delle produzioni olearie ottenute dalla lavorazione delle olive con i differenti sistemi di estrazione Journal    Rivista Italiana delle Sostanze Grasse, 71, 587-594 Keywords    Abstract    Experimental olive oil extraction tests were made in industrial oil mills equipped with pressure and centrifugation plants in the regions of Abruzzo and Apulia. After conservation; The oils were extracted from the fruits and non polar compounds (mainly non altered triglycerides) and polar compounds (triglyceride polymers, oxided triglyceride monomers, diglycerides, monoglycerides, and fatty acids) were determined. Biogenesis of the 'Green' Odor Notes Journal    Journal of Agricultural and Food Chemistry, 41, 2368-2373 Keywords    Virgin olive oil; green odor notes; biogenesis; Abstract    The enzymes acylhidrolase; lipoxigenase, and fatty acid hydroperoxide lyase were found in cell-free extract of olive fruit. Gegiou D; Georgouli M Title    A Rapid Argentation TLC Method for Detection of Reesterified Oils in Olive and Olive -Residue Journal    Journal of the American Oil Chemists Society, 60, 833-835 Keywords    reesterified; oil; olive; Abstract    Year    1983 Authors    Cortesi N; Fedeli E Title    I composti polari di oli di oliva vergine.

Guinda A; Lanzón A; Albi T Title    Differences in Hydrocarbons of Virgin Olive Obtained from Several Olive Varieties Journal    Journal of Agricultural and Food Chemistry, 44, 1723-1726 Keywords    hydrocarbons; olive varieties; virgin olive oil; Abstract    An analytical method has been developed to study; as a whole, the hydrocarbon fraction-other than squalene-of virgin olive oils.

Grob K; Bronz M Title    Analytical problems in determining 3,5-stigmastadiene and campestadiene in edible oils Journal    Rivista Italiana delle Sostanze Grasse, 71, 291-295 Keywords    3,5-stigmastadiene; edible oils; Abstract    GC on polar capillary columns does not resolve the 2;4-isomer from the 3,5-stigmastadiene. Verification of the above is the fact that the type of oil mills affects the composition of olive-pomace oil.

From the data collected, it can be concluded that, the phenol compounds have an important role in the virgin olive-oil quality.

Guth H; Grosch W Title    A Comparative Study of the Potent Odorants of Different Virgin Olive Oils Journal    Fatty Science Technology, 93, 335-339 Keywords    Virgin olive oil; flavour; odour notes; odorants; Abstract    The flavour of virgin olive oil was investigated by means of an aroma extract dilution analysis. Italian olive oils on the basis of an analysis of eight fatty acids. Obtusifoliol, which was a major sterol in olive and oil mixtures was not found in hazelnut oil. Koutsaftakis A; Stefanoudaki E; Iconomoy D Title    Risultati ottenuti dall´estrazione del´olio d´oliva con pressa continua orizzontale a vite Journal    Rivista Italiana delle Sostanze Grasse, 73, 93-96 Keywords    extraction; olive oil; Abstract    A  of experiments have been carried out using a continuous screw press for the extraction of olive oil. Geographical Classification of Sicilian Olive Oils in Terms of Sterols and Fatty Acids Content Journal    Journal of the Science of Food and Agriculture, 56, 445-455 Keywords    areas of production; classification; Etna olive oils; fatty acids; Principal components analysis; Sicilian olive oils; sterols; Abstract    The sterol and fatty acids contents of 22 extra virgin olive oil samples produced in the Etna area and in other areas of Sicily were determined.

D8(14) and D14 sterols from D5 sterols, making then possible to determine low addition of desteroled sunflower oil in olive oil.

Refined, and Solvent-Extracted Journal    Journal of the American Oil Chemists Society, 73, 1685-1689 Keywords    Differentiation of oil types; olive oil; refined; solvent-extracted; sterol; virgin; Abstract    Compositional analysis of the sterol fraction of olive oil can be used to assess the degree of purity of the oil and the absence of admixture with other plant oils. Kapoulas VM; Andrikopoulos NK Title    Detection of Virgin Olive Oil Adulteration with Refined Oils by Second-Derivative Journal    Food Chemistry, 23, 183-192 Keywords    refined oils; spectrophotometry; Virgin olive oil; Abstract    Weak adsorption maxima of conjugated tetranoic systems (285-315 nm) can be quantitated by second-derivative spectrophotometry. Cruz Madueño E Title    El orujo de aceituna Journal    Alimentación; Equipos y Tecnología, 1-27 Keywords    Pomace oil; Abstract    Se estudia la composición química del orujo graso de aceituna; así como la del aceite extraído, comparándose,en relación con sus componentes mayoritarios y otros de naturaleza más especifica, con el aceite de oliva.

Rivista Italiana delle Sostanze Grasse, 60, 607-612 Keywords    multivariate; olive oil classificatione; Abstract    Analytical data of samples of Portuguese olive oil of four years are tested.

Olive-Pomace Drying and Oil Extraction with Solvent Journal    Journal of Agricultural and Food Chemistry, 45, 1381-1384 Keywords    triglyceride oligopolymers; oxidized triglycerides; partial glycerides; olive pomace; crude pomace Abstract    The aim of this investigation was to follow the progress of oxidation during the phases of the industrial process of olive -pomace drying and the subsequent step of crude pomace oil extraction with solvent.

Rivista Italiana delle Sostanze Grasse, 72, 529-537 Keywords    extra virgin olive oil; Characteristics changes; disqualification; ageing; Abstract    Le variazioni delle caratteristiche dell'olio di oliva vergine extra;usato come copertura di conserve alimentari, sono state esaminate in funcione dell'invecchiamento e delle condizione di confezioamento in u