Olive oil is susceptible to flavor reversion and may develop a "beany" or
"fishy" off-flavor.

Name: Olive oil is susceptible to flavor reversion and may develop a "beany" or "fishy" off-flavor.
Brand: Quizplus
Rating: 4.9 (36 reviews)

Question

Quizplus · Accepted Answer

Flavor reversion, characterized by "beany" or "fishy" off-flavors, is typically associated with soybean oil, not olive oil. Olive oil can develop rancid flavors if it oxidizes, but not the specific off-flavors mentioned.

Olive Oil Is Susceptible to Flavor Reversion and May Develop