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Olive Oil Quality and Authentication: New Analytical Approaches

Call for Papers

Virgin olive oil, unlike most seed oils, is obtained from olive fruit (Olea europaea, L.) by mechanical or physical procedures. An excellent natural food, virgin olive oil, shows sensory characteristics and nutritional properties that allow distinguishing it from the other vegetable oils. However, its composition is influenced by several factors such as the fruit variety, ripeness degree, environmental conditions, processing, and storage. The importance of olive oil quality and authenticity control is doubtless and constitutes a highly dealing concern. Therefore, analytical methods are necessary to guarantee the authenticity and traceability of olive oils to prevent illicit practices in this sector.

In order to match the interest of the scientific community on this specific topic, the editors invite authors to submit original research papers as well as review articles. Accepted papers will show a diversity of new developments in these areas.

Potential topics include but are not limited to the following:

  • Analytical advances for olive oil authentication and quality assessment
  • Factors that affect olive oil quality
  • Olive oil traceability
  • Chemistry of olive oil
  • Sensory analysis
  • Technological process, storage, and packaging

Authors can submit their manuscripts through the Manuscript Tracking System at

Manuscript DueFriday, 29 September 2017
First Round of ReviewsFriday, 22 December 2017
Publication DateFriday, 16 February 2018

Lead Guest Editor

  • Amani Taamalli, Centre de Biotechnologie de Borj Cedria, Borj Cedria, Tunisia

Guest Editors