In general, there are three methods for extracting oil from various sources: mechanical, solvent, and pre-press-solvent. Each of these methods has its own advantages and disadvantages, with extraction efficiency depending on key factors such as the extraction technique, the properties of the plant component matrix, and the solvent used. Factors like temperature, pressure, and time also play a role. Researchers have consistently sought to replace or complement these methods to reduce residual oil in products. This study introduces new oil extraction methods that have gained attention in recent years, including the microwave, pulsed electric field, ultrasound, supercritical fluid, enzymatic, ohmic, and combined methods to enhance efficiency. The research demonstrates that these methods increase oil extraction efficiency and bioactive compound extraction from plant sources, resulting in improved oil quality. Most methods also reduce extraction time, offering researchers and industrialists a variety of options for their oil extraction needs. However, the study notes contradictions in the results, such as varying acidity levels in the oil, which may be attributed to raw materials and study conditions. In the end, it was determined that ultrasound, pulsed electric field, and enzyme methods can be used industrially to extract oil from olives, while supercritical fluid can be used to extract oil from certain seeds.

This study examines how auditory contexts, or soundscapes, shape chocolate taste perception, affective response, hedonic liking, and the extent to which emotion mediates these effects. Using a within-subjects design with 120 participants aged 18–25 years, four auditory conditions were compared: silence, natural soundscape, relatively low-pitched soundscape, and relatively high-pitched soundscape. Participants evaluated perceived bitterness, sweetness, acidity, emotional valence, arousal, and overall liking after tasting the same 65% dark chocolate under each auditory condition. The results showed that auditory context significantly modulated taste perception, affective response, and liking. The natural soundscape produced the most favorable profile, increasing liking and emotional valence while reducing arousal. In contrast, the relatively high-pitched condition increased arousal and enhanced perceived acidity (Δ ≈ 6.77 VAS points). Effect sizes indicated stronger effects on arousal (partial η² ≈ 0.46), liking (partial η² ≈ 0.29), acidity (partial η² ≈ 0.28), and valence (partial η² ≈ 0.26) than on sweetness perception (partial η² ≈ 0.05). Mediation analysis showed that emotional valence partially explained the relationship between the natural soundscape and liking, whereas arousal did not play a significant mediating role. These findings suggest that auditory environments influence chocolate evaluation through both affective and crossmodal pathways. Overall, the study provides controlled evidence that sound can function as a relevant contextual variable in multisensory chocolate-tasting experiences, with implications for sensory evaluation, gastronomy, and experience design.