International Olive Oil Council

Figure 2.21 Evaluation sheet adopted by the International Olive Oil Council for the revised panel test grading.

IOOC (International Olive Oil Council) (1999) Trade Standard Applying to Olive Oil and Olive-pomace... 

Sensory quality of olive oil is currently determined by the European Union regulation (15) or the International Olive Oil Council (lOOC) trade standard (16). Both official methods used trained panelists but differ in the sensory descriptors and the scales employed. The EU standard involves rating the oil for olfactory, gustatory, and tactile attributes on intensity rating scales ranging from 0 (no perception) to 5... 

The following internationally recognized definitions of oils derived from olives and available on the market were promulgated by the International Olive Oil Council (lOOC) (12) ... 

International Olive Oil Council (lOOC), Doc. IOOC/T.15/NC no. 1/Rev. 6, June 10,1993 see also Codex Alimentarius Commission Doc. CL 1993/15-FO, May 1993 (proposed draft revised standard for olive oils). 

Fedeli, E. (1996) Olive oil extraction technology and preservation, in World Olive Encyclopaedia, International Olive Oil Council, Madrid, pp. 253—291. 

International Olive Oil Council (2001) The world market for olive oils. Olivae, 87, 22-24. 

Codex defines virgin olive as the oil obtained from the fruit of the olive tree by mechanical or other physical means under conditions, particularly thermal, which do not lead to alterations of the oil. Virgin olive oil is an oil which is suitable for consumption in its natural state . The International Olive Oil Council... 

FIGURE 9.2 Determination of biophenols in oUve oils by HPLC. Chromatogram recorded at 280 nm for the biophenols profile of an extra-V(X). (Adapted from International Olive Oil Council 2009. Determination of Biophenols in olive oils by HPLC. Method of analysis... 

It should be emphasized that the VOO authentication regulatory standards, compiled in the European Commission Regulation (EC Reg No 2568/1991 and its later amendments EC Reg No 1989/2003) [19], the Codex Alimentarius Norm (Codex Alimentarius Commission Draft, 2013) [49], and International Olive Oil Council (lOOC) Trade standards (IOOC/T.15/NC n° 3/Rev.4, 2011) [50], give a particular importance to chromatographic techniques for the analysis of VOO composition in order to detect some fraudulent mixtures. Therefore, for a long time, several HPLC methods have been developed to detect the illegal addition of other oils, including the use of tocopherols, carotenoids, and chlorophylls in various research works to detect adulteration of VOO [51,52],... 

VOO Phytosterols Composition According to International Olive Oil Council Trade Standards... 

Official methods for the analysis of phytosterols in olive oil (European Union Commission, 1991 International Olive Oil Council, 2011) involve several steps. First, olive oil saponification is required for the separation of saponifiable and unsa-ponifiable olive oil fractions with diethyl ether (washing the extract with water), and then separation by thin-layer chromatography (TLC) on silica gel plates and derivatization of the sterols. The sterols as Irimethylsilyl derivatives are quantified, afterwards, by means of a capillary GC analysis with FID (flame ionization detector) [50,75],... 

International Olive Oil Council Trade standards for olive oil and olive pomace oils 2011. COI/T.15/NC n° 3/Rev. 6, November 2011. 

International Olive Oil Council 2007. Production Techniques in Olive Growing, ed Artegraf, S. A., Madrid (Spain), pp. 348. 

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