Our quality
Our quality
KORONEIKI OLIVE, THE FIRST OF THE FIRST
Statement from MAXFRY laboratory:
Olive oil is a product of nature that is refined by humans but is often “mistreated”. All of this can be determined during sensory and chemical analysis. For more than 30 years, olive oils for marketing in the EU have been officially tested in laboratories using the same methods. The technology in processing, pressing (extraction) and harvesting on the one hand and the options for analysis have changed since then. But the regulation and the analysis methods are not. With the help of NIR spectroscopy, in addition to the sensory profiles and defects, a large number of chemical parameters can now be determined, which make it possible to determine not only the quality of the oil, but also the geographical origin, the olive variety and the age. Even errors during harvesting can be identified this way.
With kind regards
Dr. rer. nat. Christian Gertz
K-232 – Der Oxidationsindikator
K-270 – Der Frischeindikator
Let us now turn to K-270 or conjugated trienes. This measurement provides information about the freshness of olive oil. Conjugated trienes are the products of oxidative degradation that occur as oil ages. In freshly produced oil, the K-270 value is low and gradually increases over time.
This is where things get interesting. To maintain a low K-270 value, proper storage, away from light and extreme temperatures, is critical. Conversely, poor storage conditions or mixing with older oil can result in a higher K-270 value. For “Extra Virgin” olive oils, the range is typically between 0.15 and 0.22 under ideal storage conditions.
Delta K (ΔK) – Der Reinheitstest
