Bayreuth researchers develop a rapid test to detect quality and authenticity of olive oil
Extra virgin olive oil is extracted from cold-pressed, high-quality olives and is one of the most popular foods in Europe. However, inferior counterfeits are coming onto the market in increasing number.
A research team led by Prof. Dr. Stephan Schwarzinger at the University of Bayreuth has now developed a highly effective rapid test against this food fraud. Within one hour, the quality and authenticity of olive oils on the market can be clearly determined and counterfeits detected. Information on origin can also be checked for plausibility.