Chemical Composition of Extra Virgin Olive Oil: Triglycerides and Saponifiables
A molecular journey inside liquid gold: discover what makes EVOO a masterpiece of natural chemistry.
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The Culture of Extra Virgin
Viewing articles in the category: Olive Oil Chemistry
Polyphenols in Olive Oil: Oleocanthal, Oleuropein, and Hydroxytyrosol
Discover the chemistry behind high-quality EVOO. Learn how oleocanthal, oleuropein, and hydroxytyrosol protect your body and define taste.
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Fatty Acid Profile of Olive Oil: Oleic, Linoleic, and Palmitic Acid
Discover the building blocks of olive oil. Learn how the ratios of oleic, linoleic, and palmitic acids dictate stability, frying resistance, and taste.
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Peroxide Value in Olive Oil: Understanding Freshness and Quality
Discover what the peroxide value measures, how oxidation starts in the olive, and why low peroxide values are critical for fresh EVOO.
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K232 and K270: What UV Extinction Coefficients Measure in Olive Oil
UV spectrophotometric indicators are crucial for detecting old or adulterated oil. Understand K232, K270, and Delta-K values.
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Malaxation: The Chemistry and Science of Olive Oil Aromas
Malaxation is the most critical step in milling. Discover how temperature and time dictate the final polyphenol and aroma profiles of EVOO.
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Filtration of EVOO: Effects on Water, Enzymes, and Stability
Filtration is not just about appearance. It removes suspended water and active enzymes, dramatically improving the oil's shelf-life.
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NMR of Olive Oil: ¹H and ¹³C Spectroscopy for Authentication and Adulteration Detection
Nuclear Magnetic Resonance is today one of the most powerful tools for EVOO authentication. ¹H-NMR and ¹³C-NMR reveal fatty acid composition, adulterants, and geographic origin.
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Mass Spectrometry of Olive Oil: GC-MS for Volatiles, LC-MS for Polyphenols
What lies behind acronyms like GC-MS and LC-MS? Let's discover, in simple words, how science analyzes olive oil molecules to guarantee aromas, health benefits, and authenticity.
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ISO Methods for Olive Oil Analysis: From ISO 660 to ISO 27107—A Complete Guide
ISO 660, 3960, 3961, 5509, 27107: the official methods for olive oil analysis explained in detail, including chemical principles, procedures, and legal limits.
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Acidity in Extra Virgin Olive Oil: Debunking Common Myths
People often confuse the burning sensation in the throat with acidity. Let's discover what acidity really is and how it is measured.
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Read Polyphenols and Peroxides: How to Decipher Olive Oil Analyses
Let's learn how to read the lab report for extra virgin olive oil and what peroxide and polyphenol values really mean.
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