Olive oil is the product of extraction of olive fruit and is considered as one of the best edible sources of monounsaturated fatty acids. Its highest grade – extra virgin – is a high value product due to the excellent aroma from volatile compounds (mainly the secondary oxidation products), desirable taste and positive effect on human health from polyphenols (extra virgin olive oil contains more than 20 phenolic compounds in addition to the hydrolysis products of oleuropein and ligstroside) and other hydrocarbons such as squalene.<br/><br/>Monitoring olive oil quality (e.g. flavor/volatile profile, oxidation stability, hydrolysis, storage condition, and age) and authentication (e.g. adulteration and production origin) has been the main focus in olive oil research. An array of testing methods has been developed and many standards have been established around the world. We will discuss the past, current and future of quality and authenticity assessment of olive oil, especially of the extra virgin grade, from a chemist’s and a producer’s perspectives.

Quality and authenticity assessment of extra virgin olive oil

253rd National Meeting (2017)

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