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Palabras clave – provistas por la editorial

yeast microbiota; extra virgin olive oil; Nakazawaea molendini-olei; Nakazawaea wickerhamii; Yamadazyma terventina; yeast enzymatic activities; volatile compounds; sensory analysis; phenols; sensory quality; varietal typicity; EVOO; Kalamata PDO; Koroneiki cultivar; Greece; Messinia region; EU regulations; quality and chemical parameters; sterols; cv. Koroneiki; cv. Mastoides; south Peloponnese; fatty acids; botanical origin; authenticity; Raman; FT-IR; virgin olive oil; quality; panel test; VIS-NIR; ANN; made in Italy; minor components; pigments; antioxidants; non-destructive techniques; ready-to-use; spectral signature; artificial intelligence AI; olive fruits; storage temperature; FAEE; waxes; phenolic compounds; n/a