Quality

Safety

Authenticity

Process monitoring

PESTICIDESSTIGMASTADIENESFATTY ACID ETHYL ESTERS (FAEES)

TRACE METALSEQUIVALENT CARBON NUMBER (ECN)

FREE FATTY ACIDS (FFA)

DIGLYCERIDESHALOGENATED HYDROCARBONS

FATTY ACID PROFILE (FAP)

TOTAL STEROLSORGANOLEPTIC CONTENT

TRANS ISOMERSDI- AND TRI-ACETYL GLYCEROL (DAG)

PYROPHEOPHYTINS (PPP)MINERAL OIL COMPONENTS (MOSH/MOAH)

PEROXIDE VALUE (PV)FATTY ACID METHYL ESTERS (FAMES)

WAX CONTENT

Olive oil should ONLY be olive oil.The olive oil industry faces increased pressure to prove that its products live up to the quality and origin on the bottle. Consumers are now more aware than ever, that olive oils may not always be what is claimed or advertised. Our separation and detection technologies provide ideal solutions to address these challenges the olive oil industry faces today.

WHAT’S POTENTIALLY IN MY BOTTLE?

KEY AREAS IN OLIVE OIL TESTING

YOUR BRAND IS EVERYTHING.ThermoFisher.com/EdibleOilTesting

©2016 Thermo Fisher Scientific Inc. All rights reserved. ST72120-EN 0716M

Nutritional value per 100 g (3.5 oz)

Energy 3,699 kJ (884 kcal)

Carbohydrates 0 g

Fat 100 g

Saturated 14 g

Monounsaturated 73 g

Polyunsaturated 11 g

omega‑3 0.8 g

omega‑6 9.8 g

Protein 0 g

Vitamins

Vitamin E 14 mg (93%)

Vitamin K 60 μg (57%)

Minerals

Iron 0.56 mg (4%)

NUTRITION FACTS

Unitsμg = micrograms • mg = milligrams

IU = International units

Percentages are roughly approximated using US recommendations for adults.Source: USDA Nutrient Database

BRANCH OF TECHNIQUES

Liquid Chromatography

Elemental Analysis

Gas Chromatography

Ion Chromatography

Portable Devices

NIR, UV-VIS SpectroscopyMass

SpectrometrySample

Preparation