OLEUM Project. Portable system for the determination of free acidity in virgin olive oil. Data from in-house validation

Grossi, Marco ; Palagano, Rosa ; Bendini, Alessandra ; Riccò, Bruno ; Servili, Maurizio ; García-González, Diego Luis ; Gallina Toschi, Tullia (2019) OLEUM Project. Portable system for the determination of free acidity in virgin olive oil. Data from in-house validation. DOI 10.6092/unibo/amsacta/6243. [Dataset]
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Abstract

This data set contains the underlying data of the scientific publication: Grossi M., Palagano R., Bendini A., Riccò B., Servili M., García-González D. L., Gallina Toschi T. (2019). Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil. Food Control, 104:208-216, https://doi.org/10.1016/j.foodcont.2019.04.019. The quality of virgin olive oil - in terms of belonging to a specific quality grade (extra virgin, virgin, lampante) - is defined by a set of chemical-physical and sensory measurements. The free acidity is the first parameter that has to be determined through a procedure based on an acid-base titration that needs to be carried out in a chemical laboratory. This data set contains the in-house validation results of a portable battery-operated electronic system for the determination of free acidity in virgin olive oil that can be used for quick “in situ” tests in a production environment (olive oil mills or packaging centers) by people without particular training.

Abstract
Document type
Dataset
Creators
CreatorsAffiliationORCID
Grossi, MarcoUniversity of Bologna - DEI
Palagano, RosaUniversity of Bologna - DISTAL
Bendini, AlessandraUniversity of Bologna - DISTAL0000-0002-6515-5519
Riccò, BrunoUniversity of Bologna - DEI
Servili, MaurizioUniversity of Perugia
García-González, Diego LuisInstituto de la Grasa - CSIC
Gallina Toschi, TulliaUniversity of Bologna - DISTAL
Subjects
DOI
Contributors
NameAffiliationORCIDType
Valli, EnricoUniversity of Bologna - DISTALResearcher
Bendini, AlessandraUniversity of Bologna - DISTALContact person
Deposit date
11 Oct 2019 12:13
Last modified
11 Oct 2019 12:13
Related identifier
Related identifier typeRelation typeCode
DOIthis upload is supplemented byhttps://doi.org/10.1016/j.foodcont.2019.04.019
Project name
OLEUM - Advanced solutions for assuring the overall authenticity and quality of olive oil
Funding program
EC - H2020
URI

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