An analysis method for determining the volatile substance values in olive oil and pomace oils has been described in the Turkish Food Codex Communique on Olive Oil and Olive Pomace Oil Analysis Methods (Communiqué no: 2014/53) published by the Ministry of Food, Agriculture and Livestock (Annex 10. determination). The principle of this analysis method is based on the determination of the amount of tetrachloroethylene in solvent-extracted oils.
In general, olive oil is defined according to its sensory properties. European Union regulations determine the organoleptic quality of extra virgin olive oil through a panel test that evaluates positive and negative descriptors. For organoleptic evaluation, several volatile compounds are primarily responsible for the negative and positive properties. Volatile compounds, whether large or small, are crucial to olive oil quality. Even if they are below odor thresholds, they are important to understand their formation and degradation pathways and to provide useful quality information.
The volatile composition of olive oils is influenced by a number of factors, from agricultural and climatic aspects to technological ones. The variety, geographical region, maturity, harvesting and processing methods affect the volatile composition of olive oil. Storage time is also critical for quality.
In our organization, testing, analysis, measurement, and evaluation studies comply with national and international standards and current legal regulations, ensuring reliable and impartial results. These studies are based on state-of-the-art technological equipment, a trained and experienced staff, and modern methods. Among the numerous tests conducted within this scope are volatile substance determination services.
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