OLIVE OIL IDENTIFICATION METHOD Russian patent published in 2012 - IPC G01N33/03 G01N24/08 

FIELD: food industry.

SUBSTANCE: according to the method involving oil sampling the oil sample is thermostated within a temperature (t) range from (-8) to (-16)°C during 1 hour, the sample temperature is measured, the sample is placed into the impulse NMR analyser sensor; one measures the initial amplitude of signals of NMR protons of the oil triacylglycerols across the whole system (A_SYS) in percentage terms and the amplitude of signals of NMR protons of the oil triacylglycerols in a liquid phase (A_LP) in percentage terms, then one calculates the amplitude of signals of NMR protons of the oil triacylglycerols in a solid phase (A_SP) in percentage terms from the formula A_SP=A_SYS-A_LP, the vegetable oil classified as olive oil if A_SP>-0.06t²-3.7t+10.2.

EFFECT: achievement of high efficiency of olive oil identification.

3 ex, 1 dwg