Application Note

Detecting the Adulteration of Extra Virgin Olive Oil by Controlled Cooling DSC


Controlled cooling in the DSC represents a way to extract information from food products not normally accessible by other methods. Extra virgin olive oils have a distinct cooling profile that is different from lesser grades and apparently this profile is quite responsive to changes in composition. This gives a method for addressing adulterants as well as possibly identifying the varietal used to produce the oil. Futher work is planned on the effect of temperature and UV radiation.