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Our laboratory offers a range of laboratory tests for growers and oil producers. Some of these tests are required for full trade classification while others are essential for the assessment of oil quality and storage stability. Production, marketing and business decisions can be based on test results.
Olive Oil Quality Assesment Tests
Acidity: An indicator of hydrolytic rancidity. Peroxide value: A measure of primary oxidation products and an indicator of oxidative rancidity. Thiobarbituric acid (TBA) test: An empirical method to detect severe oxidative rancidity. Anisidine value: An other empirical method to test for advanced oxidative rancidity. This test measures, along with the TBA test, secondary fatty acid oxidation products. Polyphenol content: Is a measure of the antioxidant content and an indicator of olive oil stability on storage. Rancimat induction time: Correlates with the time that olive oil can be stored without oxidative deterioration. Fatty acid profile: Characterizes olive oils and is a useful (but not exclusive) indicator of adulteration and olive oil origin. Sensory evaluation: It is performed by a group of trained tasters.
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