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Olive Oil Analysis
We provide olive oil analyses for quality and grade according to
international trade standards.
What analyses do we provide?
How to submit samples for analysis?
What analyses are required?
What do the analyses measure?
What analysis methods are used?
Further Questions?
international trade standards.
What analyses do we provide?
- Free Fatty Acid content (a.k.a. "Free Acidity")
- Peroxide Value
- Absorbency in Ultraviolet (UV); includes: K232, K270 and Delta K
- Total Phenol
- Sensory Analysis
- For convenience, we group the first three assays in two sets:
- Basic Set: Free Acidity and Peroxide Value
- Large Set: Free Acidity, Peroxide Value and UV
Absorbency
How to submit samples for analysis?
- Provide each sample in a 250 ml (or larger) container
- Label each sample to uniquely identify it; (Download 2x4
Labels) - Enclose a Submission Form ;
- On submission form indicate the desired services
- Basic Set ($55.00) OR Large Set ($80.00)
- Total Phenol ($60.00)
- Sensory Analysis ($75.00)
- Enclose your payment for the analysis fees. (See Price List)
What analyses are required?
International standards to ascertain oil grade require sensory
assessment by a tasting panel and three analytical tests: Free
Acidity, Peroxide Value and Ultraviolet (UV) Absorbency.
The California Olive Oil Council's (COOC) Extra Virgin Olive
Oil Certification program requires for all producers a sensory
analysis by a tasting panel, Free Acidity and Peroxide.
Producers over 50 gallons are also required to submit UV
Absorbency.
- The Los Angeles International Extra Virgin Olive Oil
Competition requires Free Acidity and Peroxide Value.
What do the analyses measure?
- Free Fatty Acid Content is commonly called the “percent
acidity” or “free acidity percent”. High values are a rough
indicator of poor fruit quality or improper handling prior to
milling. Free acidity arises with the hydrolytic breakdown of the
oil. Free Acidity is measured as percent (%) free fatty acids
expressed as oleic acid, the predominant fatty acid in olive oil.
Peroxide Value is a rough indicator of the amount of primary
oxidation within the oil. A high value indicates that the olive
fruit or paste was likely handled improperly. Olive oil with high
peroxide value may not keep well. Peroxide is measured by a
quantitative chemical analysis and is expressed as
milliequivalent of free oxygen per kilogram of oil (meq O2/kg).
Ultraviolet (UV) absorbency is an indicator of oxidation,
especially in oils that have been refined. Measured with a
spectrophotometer, the value of UV light absorbance at
different wavelengths indicates the quantity of oxidized
compounds present in the oil. Pomace and refined oils have
higher values than virgin oils.
- Total Phenol is the aggregate measure of polyphenol content
in the olive oil or fruit. As polyphenols are a key antioxidant
component in olive oil, Total Phenol is an indicator of the oil’s
potential shelf life, its style and health benefits. Total Phenol in
olive fruit before harvest can help select optimal harvest time
to maximize polyphenol content in oil. Total Phenol is normally
expressed as milligram equivalent of Gallic (or Caffeic) acid per
kilogram of oil (mg/kg).
Sensory Analysis is the evaluation of an oil’s organoleptic
attributes, which are appreciated through the senses of smell
and taste. Sensory analysis is an essential part of evaluating
olive oil quality. See Sensory Analysis of Olive Oil for more
detailed information.
What analysis methods are used?
- We use analytical methods approved and recommended by The
American Oil Chemists' Society (AOCS), an international
professional scientific society.
Further Questions?
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