Fields & Applications Food, Beverage & Agriculture, Mass Spectrometry

Analyses of Different Grades of Olive Oil by Volatile Mass Spectrometry

contributed by Advion | 03/13/2017

Olive oil is a high value commodity. It’s food use is of particular concern, as consumers want to be sure they are purchasing high quality products that are free of adulteration and fraud.

Extra-virgin olive oil is most desired for it’s superior taste. Naturally, the superior taste and quality of extra-virgin olive oil comes from strict production standards, and brings a higher cost to produce; this cost is passed on to consumers.

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