【30秒重點】 買標示「特級初榨」的進口橄欖油,不一定符合標準。 加州報告:美國前5大進口特級初榨橄欖油,有73%的樣本沒通過國際橄欖油協會的感官標準。 依品牌和評審小組不同,不合格率從56%到94%。 感官缺陷代表油可能已氧化、品質差,或摻了較便宜的精製油。 2013/11/08 Evaluation of Extra-Virgin Olive Oil Sold in California 在上述報告(網路就有)第4頁: Of the five top-selling imported “extra virgin” olive oil brands in the United States, 73 percent of the samples failed the IOC sensory standards for extra virgin olive oils analyzed by two IOC-accredited sensory panels. The failure rate ranged from a high of 94 percent to a low of 56 percent depending on the brand and the panel. None of the Australian and California samples failed both sensory panels, while 11 percent of the top-selling premium Italian brand samples failed the two panels. Sensory defects are indicators that these samples are oxidized, of poor quality, and/or adulterated with cheaper refined oils. All of the oil samples passed the IOC chemistry standards for free fatty acids (FFA), fatty acid profile (FAP) and peroxide value (PV), but several of the ...