Back to "After the heating treatment at 180 °C, (..."
Strong Support
quantitative
Analysis v1
History

Cooking olive oil at a very high temperature for an hour almost completely destroys the fresh, grassy smell that makes good olive oil taste good.

5
Pro
0
Against

Evidence from Studies

Supporting (1)

5

Community contributions welcome

5

Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils

Cross-Sectional Study
In Vitro
2024 Nov 4

Contradicting (0)

0

Community contributions welcome

No contradicting evidence found

Gold Standard Evidence Needed

According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Sign up to see full verdict

Source Study

Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils

Score: 5
DOI: 10.3390/foods13213525

Similar Assertions

When you cook olive oil too hot, it starts producing chemicals that smell rancid — like old nuts or grease — and these chemicals can be used to tell if the oil has been overheated.

5
0
78%

Olive oil, which has lots of oleic acid, makes more of certain toxic aldehydes like 4-HNE and 2-decenal when heated than oils like soybean or palm.

0
6
75%