Jämförande kvalitetsanalys av extra jungfruolivolja : En studie på fysikalisk-kemiska egenskaper, sensorisk profil och märkningsanalys enligt EU:s lagkrav.

Sammanfattning

Olive cultivation has a deep-rooted tradition in the Mediterranean region, with Spain, Greece and Italy currently leading global production. To protect public health and prevent fraud, the trade of extra virgin olive oil (EVOO) is strictly regulated by EU and IOC quality standards. This thesis presents a comparative quality analysis of six EVOO products from these countries. The study evaluates whether the selected oils meet established chemical limits and labeling requirements, while also analyzing how their sensory flavor profiles correlate with chemical indicators. Chemical parameters were analyzed using acid-based titration (free fatty acids) and UV spectrophotometry (oxidation and purity). The sensory analysis (fruitiness, pungency and bitterness) was conducted through a ranking test and statistically evaluated using Friedman´s test. Additionally, the bottle labels were reviewed against mandatory EU labeling requirements. The results demonstrated that all 6 oils complied the legal limit for acidity, with the Spanish oils exhibiting the lowest acidity and lowest of primary oxidation. However, deviations were observed regarding the Delta K purity parameter, only one Greek oil fully met the requirement, while the remaining oils fell just above the threshold, a result that may have been influenced by measurement uncertainty during the analysis. Furthermore, certain deficiencies in consumer information were noted during the labeling analysis. In the sensory analysis, the Spanish oils tended to be perceived as the most fruity,, which harmonizes with their low acidity. No statistically significant differences could be established in the first round of testing, but the second category, one Italian oil stood out, which could be attributed to a higher and oxidation observed in the Greek oils suggest that the olives may have been harvested at a more mature stage-