Publication: Redes neuronales para el análisis y control de calidad del aceite de oliva virgen extra
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2019-05-22
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Universidad Complutense de Madrid
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Abstract
El aceite de oliva virgen extra (AOVE) es el zumo extraído del fruto (aceituna) del olivo (Olea europea L.), obtenido exclusivamente mediante procedimientos mecánicos sin el uso de agentes químicos. Para ser clasificado como AOVE, el aceite, entre otras características recogidas en la legislación vigente, debe tener una acidez libre inferior al 1% y ausencia de defectos sensoriales; requisitos mencionados debido a la fragilidad de este aceite vegetal, cuya composición se puede ver afectada por muchas variables relacionadas o no con el mismo proceso de producción, por lo que es sustancial que sea tratado cuidadosamente para que su calidad nutricional y organoléptica no se vea mermada.Este extraordinario producto representa un papel muy importante dentro de la dieta mediterránea y es también conocido como “oro líquido” gracias a esto y a sus propiedades beneficiosas para la salud, que le hacen diferente a otros aceites de semillas. Todos estos atributos, su delicada elaboración y el hecho de que es un producto de vital importancia para la economía de los principales países productores, como España, hacen que este tipo de aceite tenga un valor elevado en el mercado y, por tanto, cualquier actividad fraudulenta como el etiquetado falso y la adulteración con aceites de menor calidad, vienen siendo problemáticas sobre las que el sector olivícola y la administración deben ofrecer una respuesta fiable para el consumidor...
Extra virgin olive oil (EVOO) is the juice extracted from the fruit (olive) of the olive tree (Olea europea L.), exclusively obtained through mechanical processes without the use of any chemical agents. To qualify as EVOO, an olive oil must have, amongst other characteristics gathered in the current legislation, a free acidity lower than 1% and an absence of any sensory defects. These requirements are mentioned due to the fragility of this oil, which can see its composition affected by many variables whether within the production process or not, and it is therefore substantial to treat EVOO carefully so that its nutritional and organoleptic quality are not diminished. This extraordinary product plays a very important role within the Mediterranean diet and it is also known as “liquid gold” thanks to this and to its beneficial properties on human health, which make EVOO different from other seed oils. All of these attributes, its delicate elaboration, and the fact that it is a crucial product for the economy of the main producing countries, such as Spain, make the price of this edible oil one of the highest in the market. This has made illegal labelling and adulteration with lower quality oils a big problem to deal with in the olive oil sector, and the administration must offer consumers a good solution...
Extra virgin olive oil (EVOO) is the juice extracted from the fruit (olive) of the olive tree (Olea europea L.), exclusively obtained through mechanical processes without the use of any chemical agents. To qualify as EVOO, an olive oil must have, amongst other characteristics gathered in the current legislation, a free acidity lower than 1% and an absence of any sensory defects. These requirements are mentioned due to the fragility of this oil, which can see its composition affected by many variables whether within the production process or not, and it is therefore substantial to treat EVOO carefully so that its nutritional and organoleptic quality are not diminished. This extraordinary product plays a very important role within the Mediterranean diet and it is also known as “liquid gold” thanks to this and to its beneficial properties on human health, which make EVOO different from other seed oils. All of these attributes, its delicate elaboration, and the fact that it is a crucial product for the economy of the main producing countries, such as Spain, make the price of this edible oil one of the highest in the market. This has made illegal labelling and adulteration with lower quality oils a big problem to deal with in the olive oil sector, and the administration must offer consumers a good solution...
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Tesis de la Universidad Complutense de Madrid, Facultad de Ciencias Químicas, leída el 23-11-2018