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Olive Oil: Technicians and Tasting Dr Peter Hayball & Mr David Kraft University of South Australia School of Pharmacy and Medical Sciences.

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Presentation on theme: "Olive Oil: Technicians and Tasting Dr Peter Hayball & Mr David Kraft University of South Australia School of Pharmacy and Medical Sciences."— Presentation transcript:

1 Olive Oil: Technicians and Tasting Dr Peter Hayball & Mr David Kraft University of South Australia School of Pharmacy and Medical Sciences

2 Introduction  Angle into olive oil industry  Customer base  Viable industry base  Minimal new establishment costs  Education role  Enthusiastic Staff

3 Olive Oil Industry in Aust  Groves of “colonial” trees 1800’s  Active processing of oil 1930’s  Post WW2 influx of Southern Europeans  Reactivation of industrial processing 1980’s  Quality Aust olive oil (EVO) only last few years

4 Olive Oil Industry in Aust  Widespread international promotion of Mediterranean Diet  Plethora TV cooking shows using EVO  Imbalance in Aust production/demand  “Get rich” schemes producing Aust EVO  Mums and Dads’ plantations  Agribusiness involvement  Mediterranean axiom; wine had, olives having and figs will have day in sun

5 Title in Yellow Text in Black Or Purple

6 Demand for Analytical Services  Chemical criteria classifying olive oil  Limited laboratories offering tests  Understanding customers’ needs  Rapid provision of services  Education of producers/growers

7 Chemistry of Olive Oil  Predominantly triglycerides  Quantitatively minor phenolics  Waxes, sterols, tocopherols & glycosides

8 Triglycerides  Large family dependent on fatty acid type  Oleic acid (50-80%), Palmitic, Linoleic etc  Susceptible to hydrolysis: free fatty acids  Content of free fatty acids is major classification: <0.8% Extra virgin (EVO)

9 Origin of Olive Oil Free Acidity Triglyceride Hydrolysis C C C Free fatty acid Fatty acid

10 Free Fatty Acids  Measure by simple acid-base titration  Initial analytical service to industry  Motivated customers want knowledge  Idea to market test-kit “AciTest”  Approach regional olive associations  Package workshop and AciTest sale

11 Comprehensive Assay Service  Peroxide value: fume hood  Total phenols (antioxidants)  UV-absorbance profiles  Fatty acid profile  Rancimat induction time  Stigmastidiene, sterene, erythrodiol etc  Customer needs: quality or adulteration

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13 Future Plans  Marketing of radically simple acidity test  Broaden scope of analytical tests on offer  Marketing of kit and services outside SA  Promote Technician

14 Olive Oil Judging  Organoleptic score: EVO classification  Regional, State and National Olive Oil Shows  More complex than wine judging  Different oil styles: +/- Fruitiness  Many descriptors of taste and aroma  Seek oil free of faults, harmonised and fresh

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16 Consumer EVO Tasting  EVO >2 years old discard  Colour irrelevant  Good aromas: grassy, apple, olivey  Faulty aromas: rancid, winey, musty, fusty  Good palate: fruit, pungency, bitterness  Faulty palate: walnut, buttery, imbalance


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