SENSOLIVE-OIL Operational Group: Instrumental analysis complementing the test panel

The SENSOLIVE_OIL Operational Group was created to facilitate the transfer of innovation to the sector through the project launched seven years ago by the Interprofessional Organization of Spanish Olive Oil, the Spanish Government, and the Regional Government of Andalusia to seek out new technologies that complement the panel test for the commercial classification of virgin olive oils. This is a robust and easily standardized instrumental method that allows any company to access its implementation. All these years of work have enabled the ceiA3 International Agri-Food Campus of Excellence, research groups from the University of Córdoba, and the University of Granada to identify highly promising technologies and develop models that, based on instrumental signals, aid in the classification of virgin olive oils: gas chromatography coupled with mass spectrometry and gas chromatography coupled with ion mobility spectrometry.