Quality

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

 

 

Laboratory Analysis

Acidity

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.

 

Absorbence

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

 

∆K

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.

Industry

Private Label


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