Method detects 5% adulteration of extra-virgin olive oil with hazelnut oil

摘要

A Greek university research group claims to have developed the first analytical method able to detect adulteration of extra-virgin olive oil with refined seed oils,such as hazelnut oil and lower-quality olive oils,at concentrations as low as 5%,taking into account that profitable adulteration requires admixtures of at least 20% in hazelnut oil.