University of West Attica Researchers Release New Data on Food Research [ Origanum majorana L. as Flavoring Agent: Impact on Quality Indices, Stability, and Volatile and Phenolic Profiles of Extra Virgin Olive Oil (EVOO)].

Researchers from the University of West Attica in Greece conducted a study on using Origanum majorana L. as a flavoring agent for extra virgin olive oil (EVOO). The study aimed to assess the impact of this flavoring on the quality indices, stability, and volatile and phenolic profiles of EVOO. Results showed that the addition of marjoram enhanced the oxidative stability, chlorophyll and b-carotene levels, and total phenolic content of the EVOO, while maintaining quality indices within permitted levels. The research also identified terpene compounds and phenolic compounds in the flavored EVOO. [Extracted from the article]