ABSTRACT
Olive Oil Quality Maria Z. Tsimidou Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, University Campus, Thessaloniki, 54124, Hellas, Greece
Introduction e questions “What is virgin olive oil quality?” or “How can quality be objectively determined?” as stated elsewhere (Psomiadou et al., 2003), seem to be rather rhetorical and their meaning may differ depending on the person who poses the question. Authenticity of an olive oil is the first priority because of the high price of the product. In the case of monovarietal oils or oils of protected denomination of origin, misbranding issues become important. e list of methodologies and purity criteria developed over the years is long and continuously updated. When genuiness is guaranteed, commercial quality of the product is mainly characterized by sensorial features (Angerosa, 2000) and free acidity content. e maximum level of initial free acidity is rather low for edible types of the product (0-2%, expressed as oleic acid). Oxidative status that affects nutritional and sensorial value of olive oil is not considered in depth in the existing legislation. In our view the overall quality of the oil from production to consumption is strongly related to oxidative stability and its impact on the evolution of flavor, taste, color, and the content of endogenous antioxidants and other minor constituents beneficial to health. erefore, this chapter emphasizes the factors and conditions affecting oxidative stability of virgin olive oil and the changes observed in the macro-and micro-constituents of the product from production to consumption. Changes due to enzymatic activity during storage (oxidative and hydrolytic) are also discussed. Effects of cultivar and extraction practices to the initial virgin olive oil quality characteristics are not
criteria of the product as defined by international legislative bodies, given in Chapter 7, are discussed only when necessary. Extended chapters on olive oil quality can be found in relevant publications edited by Boskou (1996), Kiritsakis (1998), and Harwood and Aparicio (2000). Recent reviews on oxidative stability and related subjects of virgin olive oil were published by Velasco and Dobarganes (2002), Servili and Montedoro (2002), and Kiritsakis et al.
