Basic information is given about virgin olive oil standards according to European legislation. Standards are divided into two groups: (i) quality standards aimed at classifying extra-virgin, virgin and inedible ‘lampante’ olive oil and (ii) authenticity standards aimed at identifying oil adulteration by mixing virgin olive oil with refined olive oil or oil of other kinds. The importance and meaning of free acidity, peroxide value, UV absorption values and sensory defects are discussed.
|Titolo:||Virgin olive oil: definition and standards|
|Parole Chiave:||virgin olive oil; olive oil legislation; quality standards; authenticity standards; free acidity; peroxide index; spectrophotometric values; sensory standards|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2014|
|Digital Object Identifier (DOI):||10.1002/9781118460412.ch2|
|Tipologia:||Book Part (author)|
|Appare nelle tipologie:||03 - Contributo in volume|