Veronica Foods Participates in AOCS Elite Expert Committe for Olive Oil Chemistry

Veronica Foods has just returned from the 8th Annual AOCS; American Oil Chemists' Society Expert Panel Olive Oil Technical Meeting and Olive Oil Technical Sessions in Salt Lake City. We are proud to sit on this elite expert committee. Our commitment is to remain on the cutting edge of olive oil chemistry. Having the tightest olive oil quality standard in both chemical and sensory properties –requiring minimum DAGs, phenolic content, C18:1 while requiring tight caps on FFA, PV and UV coefficients are just a few of the ways that we ensure the healthiest, most durable extra virgin olive oil in our dual hemispheric “fresh harvest” model. We are also proud to be working in collaboration on some special trials contributing our vast library of data and wet chemistry samples from both hemispheres to others working on quality benchmarks. At the 107th Annual AOCS meeting, Dr. Christian Gertz revealed chemical as well as prediction of origin data on thousands of olive oil samples using NIR analysis. In doing so, the idea was to prove that NIR could be a suitable technique to analyze large numbers of olive oil samples with good precision in a short period of time. He also revealed other more complicated parameters which tie in some capacity to sensory properties and panel results including “green” (33%) vs ripe sensory profiles on 1,000+ samples. looking forward , a new method was explored involving polar compounds and refining plus adulteration (olive oil to olive oil) in which a detectable compound cannot be reduced. Dr. Gertz’s commitment to olive quality, research, authenticity/fraud!, is unparalleled. We are big, big fans.