31 pages
Published: 29 Jun 2012
Author(s): Claudia Guillaume, Ravetti, Leandro
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This RIRDC report evaluates the effectiveness of existing and new analytical parameters to monitor the thermo-oxidative and hydrolytic changes during aging of olive oil under various storage conditions. It further evaluates how methods such as the determination of 1,2-diacylglycerols (ISO 29822) and pyropheophytin A (ISO 29841) correlate with the outcomes of sensory analysis over time with the intention of providing technical evidence to justify their adoption by the new Australian Standard on olive oils.
This report is targeted at the relatively new and actively growing group of olive oil producers and trading companies in Australia. Establishing clear parameters for buying, selling and blending oils has become particularly important during the past years. The report is also targeted to those members of private or public agencies involved as policy makers for current and future Australian and International Standards for olive oil.
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