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Tuesday, 28 May 2019 07:51

Project of the Operational Group SENSOLIVE-OIL in Expoliva 2019

This Operational Group aims at designing a transfer plan and implementing instrumental technology in the olive oil sector.

The project proposal promoted by SENSOLIVE-OIL has been presented at Expoliva 2019, which was held from May 15 to 18 in Jaen. In addition, a coordination meeting has been organized to establish the tasks, activities and management necessary for the implementation of this innovative project submitted to the call for proposals sponsored by EAFRD funding last April.

This project is promoted by Spanish Olive Oil Interprofessional, which acts as representative of the Operational Group. The Agrifood Campus of International Excellence ceiA3 will carry out the technical coordination of the project, while companies—such as DCOOP, Deoleo and Sovena—and knowledge agents—the Universities of Granada and Cordoba—will participate in the project, in cooperation with the Ministry of Agriculture and Fisheries and Food and Environment and the Ministry of Agriculture, Livestock, Fisheries and Sustainable Development of the Junta de Andalucía.

Virgin olive oils are the only food in Europe subject to a mandatory organoleptic tasting for commercialization. In collaboration with the Spanish Government and the Andalusian Regional Government, Spanish Olive Oil Interprofessional promoted a line of research on instrumental technologies capable of carrying out this analysis in a reliable, rapid, reproducible and affordable way. Like this, it could classify the different commercial categories of virgin olive oil, which could complement the panel test in the future.

So far two technologies showed promising results, such as gas chromatography coupled to mass spectrometry and gas chromatography coupled to ion mobility spectrometry. Major efforts have been made with different mathematical models of data processing to identify the signals and classify the samples of virgin oils.

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