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Welcome to the 6th OLEUM newsletter!

The OLEUM project aims to better guarantee olive oil quality and authenticity by empowering detection and fostering prevention of olive oil fraud.

Below, find our latest news about OLEUM.

You can read this Newsletter in the following languages:
Français
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Ελληνικά
Deutsch
Italiano

What's in this Newsletter?

Final conference of the OLEUM project: Save the date!
OLEUM: update on new methods and materials for addressing the quality and authenticity of olive oil
Determination of total hydroxytyrosol and tyrosol content in olive oil fit for the purpose of the health claim by UHPLC (method M1)
SPE/GC-FID method to detect both free and esterified sterols (method M2)
Determination of fatty acid ethyl esters in virgin olive oils by SPE-GC-FID (method M3)
Targeted approach for the determination of volatiles compounds in virgin olive oil using gas chromatography (method M4A)
Untargeted approach for the analysis of virgin olive oil volatile fingerprint by SPME-GC-MS and chemometrics (method M4B)
Sensory analysis of virgin olive oil with the use of artificial reference materials (method 4C)

Final conference of the OLEUM project: Save the date!


The OLEUM project is fast approaching to its end, ready to deliver fruitful results. The OLEUM final conference – “Better solutions to protect olive oil quality and authenticity” will take place as an online event in 17-18 February 2021 on 14:00-17:00 CET so please make sure to book those dates in your calendar.
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OLEUM: update on new methods and materials for addressing the quality and authenticity of olive oil

By Tullia Gallina Toschi and Paul Brereton

OLEUM‘s aim is to develop and validate methods that can assist and support the sensory assessment, i.e. the Panel Test, and thereby protect the consumer from false claims on the label of the bottle.
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Determination of total hydroxytyrosol and tyrosol content in olive oil fit for the purpose of the health claim by UHPLC (method M1)

The M1 method was developed within the frame of the project task “Increasing consumer’s confidence on EVOOs health properties: development of methods to determine phenolic compounds” is UHPLC determination of total hydroxytyrosol (Htyr) and tyrosol (Tyr) content in olive oil fit for the purpose of the health claim introduced by the EC regulation 432/2012 for “olive oil polyphenols”.
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SPE/GC-FID method to detect both free and esterified sterols (method M2)

A novel analytical method for the determination of both free and esterified minor components of olive oils and seed oils has been proposed. The methodology, which is focused not only on the detection of free and esterified sterols but also on some characteristic triterpenic alcohols, could be utilized as a screening tool to detect adulteration by seed oils.
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Determination of fatty acid ethyl esters in virgin olive oils by SPE-GC-FID (method M3)

According to OLEUM project procedures, the M3 method was selected for full validation, which included the participation of ten laboratories in a pre-trial study where participants received two different extra virgin olive oil samples and they were asked to analyze them following the standard operation procedure (SOP) prepared by the method developers.
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A targeted approach for the determination of volatile compounds in virgin olive oil using gas chromatography (method M4A)

The M4A method was developed for the determination of the content of 18 selected volatile compounds in virgin olive oils (VOOs), which are responsible for the aroma and sensory defects. The determination is based on the isolation and pre-concentration of volatiles by solid-phase microextraction (SPME) and subsequent separation of analytes by gas chromatography.
 
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Untargeted approach for the analysis of virgin olive oil volatile fingerprint by SPME-GC-MS and chemometrics (method M4B)

 
The method describes a fit for purpose screening strategy to discriminate virgin olive oils (VOO) into the ‘Extra virgin’, ‘Virgin’ or ‘Lampante’ olive oil quality grades; aiming to support the sensory panels by reducing its workload to boundary samples and therefore improving its performance.
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Sensory analysis of virgin olive oil with the use of artificial reference materials (method 4C)

The M4C method was developed to enhance the IOC methodology for the organoleptic assessment of VOOs by the employment of novel, artificial, reproducible and stable Reference Materials (RMs), ad hoc manufactured to resemble the aroma of sensory defects, to be used for the calibration of the Sensory Panels (according to the indications listed in “Guide for the selection, training and quality control of virgin olive oil tasters-qualifications of tasters, panel leaders and trainers”).
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For more highlights of OLEUM at events and in the media, visit our the News & Events page.
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This project receives funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 635690.

This content of this newsletter does not reflect the official opinion of the European Union. Responsibility for the information and views expressed therein lies entirely with the authors.
 
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To stay up to date on the latest news from the project, visit our website www.oleumproject.eu and follow us on Twitter @Oleum_EU

For more information about the OLEUM project, or any comments on this newsletter, please write to oleum@unibo.it