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
- Bitter (oleanthin substance)
- Spicy (essential oil of oleander)
2. NEGATIVE ELEMENTS