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

Olive Oil: Technicians and Tasting
Dr Peter Hayball & Mr David Kraft
University of South Australia
School of Pharmacy and Medical Sciences
Introduction
Angle into olive oil industry
Customer base
Viable industry base
Minimal new establishment costs
Education role
Enthusiastic Staff
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
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
Title in Yellow
Text in Black
Or Purple
Demand for Analytical Services
Chemical criteria classifying olive oil
Limited laboratories offering tests
Understanding customers’ needs
Rapid provision of services
Education of producers/growers
Chemistry of Olive Oil
Predominantly triglycerides
Quantitatively minor phenolics
Waxes, sterols, tocopherols &
glycosides
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)
Origin of Olive Oil Free Acidity
Triglyceride Hydrolysis
C
Free fatty acid
C
Fatty acid
C
Fatty acid
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
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
Future Plans
Marketing of radically simple acidity test
Broaden scope of analytical tests on offer
Marketing of kit and services outside SA
Promote Technician
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
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