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Jämförande kvalitetsanalys av extra jungfruolivolja : En studie på fysikalisk-kemiska egenskaper, sensorisk profil och märkningsanalys enligt EU:s lagkrav.

Pansawang, Namfa LU and Mbombo, Ketsia LU (2026) YTHL05 20261
Livsmedelsteknik (kandidat)
Food Science
Abstract
Olive cultivation has a deep-rooted tradition in the Mediterranean region, with Spain, Greece and
Italy currently leading global production. To protect public health and prevent fraud, the trade of
extra virgin olive oil (EVOO) is strictly regulated by EU and IOC quality standards. This thesis
presents a comparative quality analysis of six EVOO products from these countries. The study
evaluates whether the selected oils meet established chemical limits and labeling requirements,
while also analyzing how their sensory flavor profiles correlate with chemical indicators.
Chemical parameters were analyzed using acid-based titration (free fatty acids) and UV
spectrophotometry (oxidation and purity). The sensory analysis (fruitiness,... (More)
Olive cultivation has a deep-rooted tradition in the Mediterranean region, with Spain, Greece and
Italy currently leading global production. To protect public health and prevent fraud, the trade of
extra virgin olive oil (EVOO) is strictly regulated by EU and IOC quality standards. This thesis
presents a comparative quality analysis of six EVOO products from these countries. The study
evaluates whether the selected oils meet established chemical limits and labeling requirements,
while also analyzing how their sensory flavor profiles correlate with chemical indicators.
Chemical parameters were analyzed using acid-based titration (free fatty acids) and UV
spectrophotometry (oxidation and purity). The sensory analysis (fruitiness, pungency and
bitterness) was conducted through a ranking test and statistically evaluated using Friedman´s
test. Additionally, the bottle labels were reviewed against mandatory EU labeling requirements.
The results demonstrated that all 6 oils complied the legal limit for acidity, with the Spanish oils
exhibiting the lowest acidity and lowest of primary oxidation. However, deviations were
observed regarding the Delta K purity parameter, only one Greek oil fully met the requirement,
while the remaining oils fell just above the threshold, a result that may have been influenced by
measurement uncertainty during the analysis. Furthermore, certain deficiencies in consumer
information were noted during the labeling analysis.
In the sensory analysis, the Spanish oils tended to be perceived as the most fruity,, which
harmonizes with their low acidity. No statistically significant differences could be established in
the first round of testing, but the second category, one Italian oil stood out, which could be
attributed to a higher and oxidation observed in the Greek oils suggest that the olives may have
been harvested at a more mature stage- (Less)
Please use this url to cite or link to this publication:
author
Pansawang, Namfa LU and Mbombo, Ketsia LU
supervisor
organization
alternative title
Comparative quality analysis of extra virgin olive oil : A study on physicochemical properties, sensory profile and labeling analysis according to EU legal requirements.
course
YTHL05 20261
year
type
M2 - Bachelor Degree
subject
keywords
Extra virgin olive oil (EVOO), Quality, EU legal requirements, Physicochemical analyses, Food science
language
Swedish
id
9231266
date added to LUP
2026-06-10 15:08:07
date last changed
2026-06-10 15:19:53
@misc{9231266,
  abstract     = {{Olive cultivation has a deep-rooted tradition in the Mediterranean region, with Spain, Greece and
Italy currently leading global production. To protect public health and prevent fraud, the trade of
extra virgin olive oil (EVOO) is strictly regulated by EU and IOC quality standards. This thesis
presents a comparative quality analysis of six EVOO products from these countries. The study
evaluates whether the selected oils meet established chemical limits and labeling requirements,
while also analyzing how their sensory flavor profiles correlate with chemical indicators.
Chemical parameters were analyzed using acid-based titration (free fatty acids) and UV
spectrophotometry (oxidation and purity). The sensory analysis (fruitiness, pungency and
bitterness) was conducted through a ranking test and statistically evaluated using Friedman´s
test. Additionally, the bottle labels were reviewed against mandatory EU labeling requirements.
The results demonstrated that all 6 oils complied the legal limit for acidity, with the Spanish oils
exhibiting the lowest acidity and lowest of primary oxidation. However, deviations were
observed regarding the Delta K purity parameter, only one Greek oil fully met the requirement,
while the remaining oils fell just above the threshold, a result that may have been influenced by
measurement uncertainty during the analysis. Furthermore, certain deficiencies in consumer
information were noted during the labeling analysis.
In the sensory analysis, the Spanish oils tended to be perceived as the most fruity,, which
harmonizes with their low acidity. No statistically significant differences could be established in
the first round of testing, but the second category, one Italian oil stood out, which could be
attributed to a higher and oxidation observed in the Greek oils suggest that the olives may have
been harvested at a more mature stage-}},
  author       = {{Pansawang, Namfa and Mbombo, Ketsia}},
  language     = {{swe}},
  note         = {{Student Paper}},
  title        = {{Jämförande kvalitetsanalys av extra jungfruolivolja : En studie på fysikalisk-kemiska egenskaper, sensorisk profil och märkningsanalys enligt EU:s lagkrav.}},
  year         = {{2026}},
}