The analysis of the quality of olive oil, to define its characteristics organoleptic and Physical-chemical, involves two distinct strands:



Laboratory Analysis


Percentage of free fatty acids - bind easily to other compounds, in particular air, yielding peroxides.


Index Peroxides

is an indicator of oxidation state of the oil. The breakdown of the peroxides will lead, in turn, a number of compounds which commonly called rancidity.



is an indicator of the oxidation state of the oil after breaking of the peroxides.



Different readings absorbances at three different wavelengths (K270-(+ K266 K274). Is an indicator for detection of mixtures of refined oils.



Sensory Analysis

Analysis of parameters that can not be assessed by laboratory methods. It is performed by a taste panel, preferably an odd number.


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