A World of Surprises
My oil really is fresh!
When we buy a bottle of extra virgin olive oil, are we sure that the product on the inside represents the quality advertised on its label? Obviously not. Only the professional tasters and trained people can tell.
Yet, very soon, consumers will also be able to tell whether the product is defective or not thanks to the skill of a group of students from the University of California, UC Davis.
Researchers have developed an electrochemical biosensor capable of “rapidly and easily” assessing the chemical profile of the olive juice. Just a drop will be sufficient for this “gigantic thermometer”, fitted with its corresponding hardware and software, to read the rancidity levels of the oil.
On sale in the North American and international market for an approximate price of 125 dollars, this machine will also provide producers, distributors and retailers with an “effective and low-cost” method of guaranteeing the product quality.
The research director of the UC Davis Olive Center, Selina Wang, has not discarded the possibility of incorporating a future generation of this technology into each packaging. Only thus will users know whether the olive oil in their cupboards is beginning to go off or is still fresh.