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CHEMICAL ANALYSIS LIMITS EXTRA VIRGIN OLIVE OIL ACCORDING TO INTERNATIONAL REGULATIONS

  • Κ232 ≤ 2.5
  • Κ270 ≤ 0.20
  • ΔΚ ≤ 0.001
  • Acidity in oleic acid,% by weight ≤ : 0.2%  to 0.8 %
  • Number of peroxides, megHO₂⁄kg ≤ 20
  • Waxes ≤ 250

* The lower the above prices in an olive oil, the better it is!

 

 

INTERPRETATION OF CHEMICAL ANALYSIS

  • K232: Ultraviolet light spectrometric examination at a wavelength of 232nm. Primary oxidation measure of olive oil.
  • K270: Spectrometric examination in ultraviolet light at a wavelength of 270nm. Detects by-products of oxidation produced during the industrial processing of olive oil.
  • D.K. : This indicator is used to indicate whether extra virgin olive oil has been mixed with other oils or industrially processed olive oil.
  • Acidity in oleic acid,% by weight : Shows the content of olive oil in free fatty acids and is expressed in grams of oleic acid for every 100g of olive oil.
  • Number of peroxides, megHO₂ ⁄ kg: It is the measure of the degree of oxidation of olive oil in the primary stage.
  • Waxes: Indication of kernel oil vacuum

 

 

ORGANOLEPTIC ANALYSIS OF OLIVE OIL (ODOR - TASTE)

1. POSITIVE ELEMENTS

    • Fruity
    • Bitter (oleanthin substance)
    • Spicy (essential oil of oleander)

2. NEGATIVE ELEMENTS

    • Fusty
    • Musty
    • Metallic

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