OOCC Research Review March 19 th , 2018 Selina C. Wang PhD Work - PowerPoint PPT Presentation

OOCC Research Review March 19 th , 2018 Selina C. Wang PhD

• Work with growers and processors to address the research needs • Identify important research areas/topics and recommend them to the industry

2016/2017 season Project Name # 1 Survey on California commercial olive oil off-the-shelf in the marketplace 2 Evaluation of Mandatory Testing for California Olive Oil 2016/2017 3 Evaluation of Fatty Acid and Sterol Profiles for California Olive Oils 4 Literature Review on Best Before Date Predictors for olive oil

2016/2017 season Project Name # 1 Survey on California commercial olive oil off-the-shelf in the marketplace 2 Evaluation of Mandatory Testing for California Olive Oil 2016/2017 3 Evaluation of Fatty Acid and Sterol Profiles for California Olive Oils 4 Literature Review on Best Before Date Predictors for olive oil

Survey on California commercial olive oil off-the- shelf in the marketplace 2016/2017

• Sampling methodology • Store information • Discussion on chemistry and sensory results • Best before date correlations • Conclusions • Recommendations

Samples • 50 California olive oil samples purchased in Sacramento in Nov. 2016 • 7 traditional food stores (80%), 3 warehouse clubs/supercenters (12%), Amazon (6%), tasting room of an olive oil producer (2%) • 62% OOCC members • 96% from 2015 harvest

Temperature at shelf (°F) F)

Number of f olive oils at e each store

Quality tests in in California olive oil standards CA EXTRA VIRGIN PARAMETER DETERMINATION INDICATOR STANDARD Free Fatty Acids Free fatty acids are formed by the hydrolysis of the triacylglycerols during An elevated level of free fatty acid indicates hydrolyzed ≤ 0.5 % as oleic acid extraction, processing and storage. fruits and/or poor quality oil made from unsound fruit, (FFA) improperly processed or stored oil. Peroxide Value Peroxides are primary oxidation products that are formed when oils are exposed An elevated level of peroxides indicates oxidized and/or ≤ 15 meq. O 2 /kg oil to oxygen, producing undesirable flavors and odors. poor quality oil. (PV) Conjugated double bonds are formed from natural nonconjugated unsaturation An elevated level of UV absorbance indicates oxidized K 232 : ≤ 2.40 K 1% Ultraviolet 1cm ; in oils upon oxidation. The K 232 measures primary oxidation products and K 270 and/or poor quality oil. absorbance K 270 ≤ 0.22 K 1% 1cm ; measures secondary oxidation products. (UV) ΔK: ≤ 0.01 K 1% 1 cm Olive oil retains water and volatile compounds during processing. Moisture and An elevated level of moisture and volatile matter could Moisture and ≤ 0.2 % volatile matter are determined by the loss in mass of olive oil in an air oven at be caused by improper extraction methods, leading to Volatile Matter 130±2°C or in a vacuum oven at the temperature range of 20°C to 25°C under poor olive oil quality, organoleptic defects, and reduced %m/m specific test conditions. shelf life. Insoluble Insoluble impurities (meal, dirt, and other foreign matter) are determined when Elevated insoluble impurities can be caused by ≤ 0.1 % the impurities are insoluble in petroleum ether under specific experimental substandard manufacturing practices, leading to poor Impurities conditions. olive oil quality, organoleptic defects and reduced shelf %m/m life. 1,2- Fresh extra virgin olive oil contains a high proportion of 1,2-diacylglycerols to 1,2- The ratio of 1,2-diacylglycerols to 1,2- and 1,3- ≥ 35% and 1,3-diacylglycerols, while olive oil from poor quality fruits and refined olive diacylglycerols is an indicator for oil that is hydrolyzed, Diacylglycerols oils have higher level of 1,3-DAGs than fresh extra virgin olive oils. oxidized, and/or of poor quality. (DAGs) Chlorophyll pigments break down to pheophytins and then pyropheophytins An elevated level of pyropheophytins is an indicator for Pyropheophytins ≤ 17% upon thermal degradation of olive oil. oil that is oxidized and/or adulterated with refined oil. (PPP) Sensory Sensory refers to taste, odor and mouthfeel Sensory assessment can help identify oils that are of Median of poor quality, oxidized, and/or adulterated with other defects=0.0; oils. median of the fruity>0.0

Quality tests and standards for California olive oil grades Test Extra Virgin Virgin Crude Free Fatty Acidity (FFA) %m/m expressed as oleic acid ≤0.5 ≤1.0 >1.0 Peroxide Value (PV) meq. O 2 /kg oil ≤15.0 ≤20.0 >20.0 K 232 Ultraviolet Absorbance (UV) K 1% ≤2.40 ≤2.60 >2.60 1cm K 270 Ultraviolet Absorbance (UV) K 1% ≤0.22 ≤0.25 >0.25 1cm ΔK Ultraviolet Absorbance (UV) K 1% ≤/0.01/ ≤/0.01/ ≤/0.01/ 1cm Moisture and Volatile Matter %m/m ≤0.2 ≤0.2 ≤0.3 Insoluble Impurities %m/m ≤0.1 ≤0.1 ≤0.2 Pyropheophytin a (PPP) % ≤17 N/A N/A 1,2 – Diacylglycerols (DAGs) % ≥35 N/A N/A Organoleptic Median of Defects (MeD) 0.0 ≤2.5 >2.5 Organoleptic Median of Fruity (MeF) >0.0 >0.0 N/A

 K SAMPLE HARVEST FFA PV K 232 K 270 DAGs PPP INDUCTION SENSORY DEFECTS GRADE # YEAR TIME* ≤0.5 ≤15 ≤2.40 ≤0.22 ≤0.01 ≥35 ≤17 MeD=0.0 Extra Virgin ≤1.0 ≤20 ≤2.60 ≤0.25 ≤0.01 N/A N/A 0.0<MeD≤2.5 Virgin >1.0 >20 >2.60 >0.25 ≤0.01 N/A N/A MeD>2.5 Crude 1 2015 0.16 20.0 2.80 0.16 0.00 55 12 4.4 Rancid: 1.1, 0.4 Crude 2 2015 0.20 4.5 1.60 0.13 0.00 50 18 11.6 Virgin 3 2015 0.20 5.5 1.62 0.13 0.00 49 19 11.2 Virgin 4 2015 0.15 6.6 1.73 0.12 0.00 54 18 9.2 Virgin 5 2015 0.25 11.1 2.50 0.17 0.00 40 22 9.2 Rancid: 1.7, 0.7 Virgin 6 2015 0.17 7.1 1.61 0.13 0.00 58 14 8.8 Extra Virgin 7 2015 0.25 6.7 1.61 0.12 0.00 48 16 10 Extra Virgin 8 2015 0.18 7.4 1.66 0.10 0.00 54 14 8.6 Extra Virgin 9 2015 0.20 5.5 1.59 0.12 0.00 53 15 12.4 Extra Virgin 10 2015 0.18 6.5 1.63 0.12 0.00 53 14 12.1 Extra Virgin 11 2015 0.27 11.1 2.60 0.21 0.00 39 39 9.3 Rancid: 2.7, 2.6; Crude Fusty: 1.6, 1.0 12 2015 0.21 11.1 1.33 0.10 0.00 56 11 6.7 Extra Virgin 13 2015 0.17 10.5 1.71 0.13 0.00 59 14 11.1 Extra Virgin 14 2015 5.7 1.73 0.20 0.00 39 46 10.8 Rancid: 2.7, 2.7; Crude 0.27 Fusty: 1.6, 1.0 15 2015 0.19 5.5 1.60 0.12 0.00 55 14 10.4 Extra Virgin 16 2015 0.25 7.6 1.55 0.13 0.00 49 10 10.8 Extra Virgin 17 2015 0.18 4.9 1.59 0.11 0.00 53 14 10.4 Extra Virgin 18 2015 0.19 5.0 1.55 0.11 0.00 51 14 10.4 Extra Virgin 19 2015 0.27 7.0 1.79 0.13 0.00 39 22 9.1 Rancid: 1.1, 1.9 Virgin 20 2014 0.24 19.2 2.88 0.27 0.00 36 42 4.7 Rancid: 2.6, 1.9; Crude Fusty: 0.7, 0.8 21 2015 0.14 10.4 2.20 0.15 0.00 74 7 9.9 Extra Virgin 22 2015 0.18 7.0 1.82 0.15 0.00 52 17 12.4 Extra Virgin 23 2015 0.29 5.6 1.64 0.09 0.00 44 14 9.7 Extra Virgin 24 2015 0.18 5.5 1.66 0.07 0.00 53 15 11.6 Extra Virgin

21 2015 0.14 10.4 2.20 0.15 0.00 74 7 9.9 Extra Virgin 22 2015 0.18 7.0 1.82 0.15 0.00 52 17 12.4 Extra Virgin 23 2015 0.29 5.6 1.64 0.09 0.00 44 14 9.7 Extra Virgin 24 2015 0.18 5.5 1.66 0.07 0.00 53 15 11.6 Extra Virgin 25 2015 0.13 12.5 2.34 0.08 0.00 66 9 8.5 Extra Virgin 26 2015 0.31 6.3 2.25 0.19 0.00 45 12 15.5 Extra Virgin 27 2015 0.31 4.7 1.62 0.07 0.00 43 15 13 Extra Virgin 28 2015 0.29 4.5 1.54 0.08 0.00 45 16 9.9 Extra Virgin 29 2015 0.22 8.1 1.85 0.07 0.00 53 13 6.8 Extra Virgin 30 2015 0.26 12.4 2.69 0.20 0.00 37 39 8.2 Rancid: 2.6, 2.9; Crude Fusty: 0.4, 0.5 31 2015 0.21 3.9 1.66 0.17 0.00 58 10 11.3 Extra Virgin 32 2015 0.19 4.5 1.68 0.15 0.00 59 11 12.2 Extra Virgin 33 2015 0.19 4.7 1.58 0.12 0.00 60 11 11.9 Extra Virgin 34 2015 0.18 8.9 1.11 0.14 0.00 62 6 10.9 Extra Virgin 35 2015 0.16 5.4 1.71 0.13 0.00 61 12 8.7 Extra Virgin 36 2015 0.16 6.9 1.76 0.16 0.00 59 12 7.8 Extra Virgin 37 2015 0.20 5.3 1.59 0.10 0.00 61 9 10.7 Extra Virgin 38 2015 0.19 9.3 2.14 0.15 0.00 56 15 11.6 Extra Virgin 39 2015 0.19 9.6 2.11 0.10 0.00 59 12 5 Rancid: 0.4, 0.2 Virgin 40 2015 0.15 6.2 1.83 0.12 0.00 67 10 10.3 Rancid: 0.3, 0.2 Virgin 41 2015 0.31 5.5 1.59 0.12 0.00 44 15 9.2 Extra Virgin 42 2015 0.20 6.7 1.55 0.12 0.00 53 12 10 Extra Virgin 43 2015 0.30 7.7 1.70 0.17 0.00 44 14 11.3 Extra Virgin 44 2015 0.20 8.5 1.61 0.13 0.00 52 15 10.1 Extra Virgin 45 2015 0.18 6.5 1.48 0.10 0.00 58 12 10.8 Extra Virgin 46 2014 0.34 18.1 2.56 0.17 0.00 36 22 5.9 Rancid: 2.1, 2.6; Virgin Fusty: 1.1, 0.7 47 2015 0.20 7.1 1.70 0.10 0.00 58 12 11.2 Extra Virgin 48 2015 0.22 5.9 1.49 0.11 0.00 52 15 11.2 Extra Virgin 49 2015 0.18 4.2 1.49 0.10 0.00 60 10 12.1 Extra Virgin 50 2015 0.21 5.7 1.56 0.13 0.00 52 13 11.4 Extra Virgin

Overall passage rate

Passage rate for OOCC members and non-members

Range of f values for samples graded as Ext xtra Virgin TEST EVOO SAMPLE RANGE CA LIMIT FFA 0.14 - 0.31 ≤ 0.5 PV 3.9 - 12.5 ≤ 15 K 232 1.11 - 2.34 ≤ 2.40 K 270 0.07 - 0.19 ≤ 0.22  K 0.00 - 0.00 ≤ 0.03 DAGs 43 - 74 ≥ 35 PPP 6 - 17 ≤ 17