Classifying olive oils into the categories of extra virgin (EVOO), virgin (VOO) and lampante (LOO) is still quite a challenge to deal with since the official method includes physical-chemical and sensory analyses by means of a panel of tasters. These tasters need to be specialized, and on many occasions are not available, in addition to being expensive and slow. All of this has created the necessity to develop new analytical methods using affordable, reliable tools that are transferable to the industry.
Click here for original story, A faster and more reliable method to categorize olive oil is validated
Source: Phys.org