Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties.

Amalia Piscopo,Angela Zappia,Antonio Mincione,Roccangelo Silletti,Carmine Summo,Antonella Pasqualone

Foods (Basel, Switzerland)（2022）

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摘要

The use of an extra virgin monovarietal olive oil, such as Ottobratica cv., in the topping of pizza is preferable to other oils, also EVOO, because of its higher quality, which is reflected in greater health and pleasant characteristics from a sensorial point of view.

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关键词

olive oil Ottobratica cv.,oxidation,pizza,polar compounds,volatile compounds

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