行业资源库 前沿技术 前沿技术-Olive oil, technology and the need for authenticity to protect consumers and the industry.pptx

Olive oil, technology and the need for authenticity to protect consumers and the industry;Outline of Presentation;Introduction;Olive oil – how it is made today;Olive oil - as it comes from the olive;Why are there different qualities of olive oil?;;Why are there different qualities of olive oil?;Beginning of season;Middle to end of season;Middle to end of season;Lampante oil - for refining - majority of production;Olive Oil Refining;Refined olive oil – a manufactured product;For the supply chain – 2 (8?)Categories of olive oil;World olive oil production commercial grades;Trend to extra virgin in the USA - naturally;Why does olive oil quality matter?;Analyses of olive oil;Free fatty acids form from triacyl – glycerols (TAGs aka triglycerides);;Peroxide value (PV);Free fatty acids (FFA);;Pyropheophytin (PPP);PPP;Analysis of PPP;PPP;Diacyl-glycerols (DAGs);Analysis of DAGs;What the tests tell us about quality;Sensory Science;Olive oil frauds – challenges for technology;Tools for the trade;Selected analytical criteria – DGF 2013;The two key quality analyses introduced in 2005;Notes on PPP and DAGs;;Determination of best before date: extra virgin olive oil;Best before date (shelf life);New developments in the trade – NIR technology for monitoring – needs large database, in this case 6000 samples ;;Changes in the trade – technology for monitoring, for € 110 ;Why is this important?;Conclusions;