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<pre>This is a re-posting with some additional questions. I would be grateful
for any input from processors, chemical analysts, organoleptic masters or
interested people.

Can anyone advise how evoo is affected by lesser/greater quantities of the
various FFA's whilst still remaining in the parameters set by the IOOC.

FFA's in general must be <1%. The Tunisian oil (previous posting) was 0.4%,
mine 0.18% (see http://www.egroups.com/files/OliveOil/breakdown.htm for
further detailed info). I think Stan K has recently posted the note that
"good oils" are usually between 0.1% and 0.5%. In any event I am more
interested the other constituents.

For example the Tunisian analysis recently posted showed high Palmetic
readings (17.28) compared to mine (10.77). Permissible range for evoo
between 7.5 and 20. And the Linoleic was 16.96 compared to 6.92. Range
allowed 3.5 to 21.

Michael Burr has pointed out elsewhere that Australian oils seem to have a
higher reading of Linolenic acid (Tunisian 0.59, mine 0.69; permissible
level <0.9). What does this mean qualitatively?

Is the flavour affected? Viscosity? Nose?

Similarly with the famous Oleic acid. Is it better to have a higher rather
than lower reading? The Tunisian one was 60.16, mine 77.64 and the range
allowed 55 to 83.

And the peroxide levels. Is it better that they are higher rather than
lower. Why?

My Rancimat reading for this year's oil was 6hours 48 minutes. I have been
unable to find any reference to desirable levels nor have there been any
IOOC standards set as far as I can ascertain. Burr says the longer the
better but how long is long?

What is altered in the scheme of things if all readings were at the low
end,
or the high? I think these areas need some discussion.

Finally, is it possible to hypothetically create the "ideal" evoo
chemically
and if so, would it pass muster with the subjective sensory testing?

Regards
Peter Caird
www.victorianolivegroves.com
</pre>
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