ROC curves for the optimization of one-class model parameters. A case study: Authenticating extra virgin olive oil from a Catalan protected designation of origin

Talanta ◽  
2021 ◽  
Vol 222 ◽  
pp. 121564 ◽  
Author(s):  
Itziar Ruisánchez ◽  
Ana M. Jiménez-Carvelo ◽  
M. Pilar Callao
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Roc Curves ◽  
Extra Virgin Olive Oil ◽  
Model Parameters ◽  
Class Model ◽  
Protected Designation Of Origin

scholarly journals A Case Follow-Up Report: Possible Health Benefits of Extra Virgin Olive Oil

2004 ◽  
Vol 4 ◽  
pp. 853-858 ◽  
Author(s):  
Said Shahtahmasebi ◽  
Shahnaz Shahtahmasebi
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Well Being ◽  
Extra Virgin Olive Oil ◽  
Blood Cholesterol ◽  
Healthy Population ◽  
Intraindividual Variation ◽  
Cholesterol Levels

In the course of a case study, a number of issues regarding the dynamics of blood cholesterol levels were identified. In this follow-up report, these issues are addressed. For example, issues of past behaviour and seasonality, intraindividual variation, and nonstationarity appear important over and above controllable variables such as diet and exercise. In this report, we conceptualise an alternative protective role for the dynamic blood cholesterol levels in a healthy population. Furthermore, regular consumption of extra virgin olive oil as produced in this case study may interact with the dynamics of cholesterol naturally. We recommend that future studies of this kind ought to include a time series of blood cholesterol based on daily measurements or intervals much shorter than the bimonthly measurements and to include measures of overall well being as covariates.

scholarly journals A framework for food traceability: case study – Italian extra-virgin olive oil supply chain

2020 ◽  
Vol 11 (1) ◽  
pp. 50-60 ◽  
Author(s):  
Rosita Guido ◽  
◽  
Giovanni Mirabelli ◽  
Enrico Palermo ◽  
Vittorio Solina ◽  
...  
Keyword(s):  
Supply Chain ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Food Traceability ◽  
Oil Supply

scholarly journals Not Seeing the Forest for the Trees: The Impact of Multiple Labelling on Consumer Choices for Olive Oil

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 186 ◽  
Author(s):  
Luis Pérez y Pérez ◽  
Azucena Gracia ◽  
Jesús Barreiro-Hurlé
Keyword(s):  
Olive Oil ◽  
Food Policy ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Food Choices ◽  
Production Method ◽  
Protected Designation Of Origin ◽  
The Impact ◽  
Multiple Labelling ◽  
Do So

Multiple quality labels that signal whether a particular food has special characteristics relating to geographical origin or production method have become standard within European food policy. The aim of this paper was to investigate how two of these labels in particular influence consumers’ food choices. We assessed consumers’ preferences for an extra virgin olive oil (EVOO) displaying EU quality labels and focus on whether they are complements or substitutes. In order to do so, we used a discrete choice experiment (DCE) to estimate main and two-way interactions effects with data from a self-administrated survey in a Spanish region. Results indicate that while consumers positively value both the Protected Designation of Origin (PDO) and the organic labels, the valuation for PDO is almost double that of the valuation of the organic label. Furthermore, the findings show that for a majority of consumers considered both labels substitutes, while a small group considered them complements. These findings can help producers identify an optimal labelling strategy to maximize returns on certification investments.

scholarly journals The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months

2013 ◽  
Vol 54 (2) ◽  
pp. 2008-2015 ◽  
Author(s):  
N. Mulinacci ◽  
F. Ieri ◽  
G. Ignesti ◽  
A. Romani ◽  
M. Michelozzi ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Freezing Process ◽  
Over Time

The Success Factors of Food Events: The Case Study of Umbrian Extra Virgin Olive Oil

2015 ◽  
Vol 22 (2) ◽  
pp. 147-167 ◽  
Author(s):  
Andrea Marchini ◽  
Chiara Riganelli ◽  
Francesco Diotallevi
Keyword(s):  
Olive Oil ◽  
Success Factors ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil

scholarly journals Preliminary Study and Observation of “Kalamata PDO” Extra Virgin Olive Oil, in the Messinia Region, Southwest of Peloponnese (Greece)

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 610 ◽  
Author(s):  
Vasiliki Skiada ◽  
Panagiotis Tsarouhas ◽  
Theodoros Varzakas
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Olive Oils ◽  
Protected Designation Of Origin ◽  
Wax Content ◽  
Olive Oil Analysis

While there has been considerable research related to Koroneiki cultivar in different areas in Greece, no systematic work has been carried out on olive oil analysis from one of the most important olive-growing regions in Greece, located southwest of Peloponnese, Messinia. This work is the first systematic attempt to study the profile of Messinian olive oils and evaluate to what extent they comply with the recent EU regulations in order to be classified as “Kalamata Protected Designation of Origin (PDO)”-certified products. Quality indices were measured and detailed analyses of sterols, triterpenic dialcohols, fatty acid composition and wax content were conducted in a total of 71 samples. Messinian olive oils revealed a high-quality profile but, at the same time, results demonstrated major fluctuations from the established EU regulatory limits on their chemical parameters. Results showed low concentrations of total sterols, with 66.7% of the examined samples below the regulated set limits for Kalamata PDO status; high concentrations of campesterol, with a total of 21.7%, exceeding the legal maximum of 4.0%; and a slight tendency of high total erythrodiol content. Fatty acid composition and wax content were within the normal range expected for the extra virgin olive oil (EVOO) category. However, the narrower established PDO limits in specific fatty acids showed some fluctuations in a few cases.

Effectiveness of Microsatellite DNA Markers in Checking the Identity of Protected Designation of Origin Extra Virgin Olive Oil

2007 ◽  
Vol 55 (10) ◽  
pp. 3857-3862 ◽  
Author(s):  
Antonella Pasqualone ◽  
Cinzia Montemurro ◽  
Carmine Summo ◽  
Wilma Sabetta ◽  
Francesco Caponio ◽  
...  
Keyword(s):  
Olive Oil ◽  
Dna Markers ◽  
Microsatellite Dna ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Protected Designation Of Origin ◽  
Microsatellite Dna Markers

scholarly journals Fatty acid ethyl esters (FAEE) in extra virgin olive oil: A case study of a quality parameter

LWT ◽  
2016 ◽  
Vol 66 ◽  
pp. 378-383 ◽  
Author(s):  
Raquel B. Gómez-Coca ◽  
Gabriel D. Fernandes ◽  
María del Carmen Pérez-Camino ◽  
Wenceslao Moreda
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameter ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters

scholarly journals Sustainability Certification, a New Path of Value Creation in the Olive Oil Sector: The ITALIAN Case Study

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 501
Author(s):  
Luca Lombardo ◽  
Camilla Farolfi ◽  
Ettore Capri
Keyword(s):  
Olive Oil ◽  
Value Creation ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Qualitative Properties ◽  
Virgin Olive Oils ◽  
Italian Case ◽  
Oil Sector ◽  
Development And Evolution

The Italian extra virgin olive oil supply chain has considerable potential for embarking on a path of sustainable development and evolution. In Italy, the great variety heritage and the different pedo-climatic characteristics result in local olive growing systems with different management techniques, producing extra virgin olive oils that are strictly entwined to the territory, with peculiar qualitative properties. Nevertheless, numerous criticalities have been traditionally eroding the competitiveness of Italian olive growing that could find in sustainability certifications, a lasting driver of value creation. Shared standardizations and certifications that include the three pillars of sustainability are therefore necessary for the development of the process.

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