Alessandra Bendini

Associate Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/15 Food Science and Technology

Research

Keywords: Sensory analysis Antioxidant activity Phenolic compounds Virgin olive oil quality Chromatographic analysis Lipid oxidation Oil technology volatile compounds

Processing of virgin olive and other cold-pressed vegetable oils i) studying the effect of technological variables on the quality of the product ii) testing mechanical co-milling for the enrichment of vegetable oils with bioactive molecules and flavours iii) setting up new technological solution (e.g. application of ultrasounds, clarification with inert gases).
Characterization and valorisation of by-products i) studying the by-products obtained from olives milling and tomato products ii) investigating on the possible reuse of specific molecules (e.g. phenolic compounds, lycopene).
Analytical determination for assuring the quality and the authenticity of virgin olive oils i) monitoring possible modification induced by processing, storage and transportation ii) assess the quality grade by chemical-physical and sensory analysis iii) setting-up of rapid and innovative method for detection of markers of quality and authenticity (high performance chromatographic techniques, spectroscopic tools).
Chemical and sensory characterization of food by i) determination of volatile molecules responsible for pleasant odours and off-flavours ii) analysis of the profiles in major (e.g. fatty acid composition) and minor compounds (e.g. phenolic molecules) iii) measurement of the antioxidant activity of specific fractions iv) applying quantitative-descriptive or profile methods, discriminatory tests, affective or consumer test to evaluate food acceptability and preference.

Alessandra Bendini

Research

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