AS 5264-2011

1 - AS 5264-2011 OLIVE OILS AND OLIVE-POMACE OILS
4 - PREFACE
5 - CONTENTS
6 - 1 SCOPE
6 - 2 OBJECTIVE
6 - 3 REFERENCED DOCUMENTS
8 - 4 DEFINITIONS
8 - 4.1 Absorbency in ultraviolet
8 - 4.2 Apparent β-sitosterol
8 - 4.3 Best-before date
8 - 4.4 Cold extracted
8 - 4.5 Cold pressed
8 - 4.6 Diacylglycerol (DAG)
9 - 4.7 Equivalent carbon number 42 (ECN 42)
9 - 4.8 Erythrodiol and uvaol
9 - 4.9 First extraction
9 - 4.10 Flavour
9 - 4.11 Free fatty acid content/free acidity
9 - 4.12 Initial glyceridic structure
9 - 4.13 Malaxing
9 - 4.14 Median of defects
9 - 4.14.1 General
9 - 4.14.2 Median of defects-Fusty
9 - 4.14.3 Median of defects-Muddy sediment
9 - 4.14.4 Median of defects-Musty
10 - 4.14.5 Median of defects-Rancid
10 - 4.14.6 Median of defects-Winey-vinegary
10 - 4.15 Median of fruity
10 - 4.16 Odour or aroma
10 - 4.17 Operator
10 - 4.18 Organoleptic analysis
10 - 4.19 Peroxide value
10 - 4.20 Pressing
10 - 4.21 Pyropheophytin a
10 - 4.22 Oxidative stability index
10 - 4.23 Sterols (also known as steroid alcohols)
10 - 4.24 Trans fatty acid
10 - 4.25 Triglyceride (TAG)
11 - 5 PRODUCT DESCRIPTION
11 - 5.1 Olive oil
11 - 5.2 Olive-pomace oil
11 - 6 GRADES OF OLIVE AND OLIVE-POMACE OILS
11 - 6.1 Natural olive oils
11 - 6.2 Refined olive oils
12 - 6.3 Olive-pomace oils
12 - 7 GENERIC CHEMICAL COMPOSITION PARAMETERS
14 - 8 QUALITY
16 - 9 FOOD ADDITIVES
16 - 9.1 Natural olive oils and crude olive-pomace oil
16 - 9.2 Refined Olive Oil, Olive Oil-Composed of Refined and Virgin [or Extra Virgin] Olive Oils, Refined Olive-Pomace Oil...
16 - 9.3 Processing aids
16 - 10 CONTAMINANTS
16 - 10.1 Heavy metals
16 - 10.2 Pesticide residues
16 - 11 HYGIENE
16 - 12 PACKAGING
16 - 12.1 General
17 - 12.2 Labelling
17 - 12.2.1 General
17 - 12.2.2 Name of the product
18 - 12.2.3 Net contents
18 - 12.2.4 Name and address
18 - 12.2.5 Country of origin
18 - 12.2.6 Lot identification
18 - 12.2.7 Best-before date
18 - 12.2.8 Optional indications
19 - 12.2.9 Storage instructions
19 - 13 METHODS OF ANALYSIS
19 - 13.1 General
19 - 13.2 Preparation of the test sample
19 - 13.3 Determination of the fatty acid composition
19 - 13.4 Determination of the trans fatty acid content
19 - 13.5 Determination of the sterol composition and total sterol content
19 - 13.6 Determination of the content of erythrodiol + uvaol
19 - 13.7 Determination of the wax content
19 - 13.8 Determination of stigmastadienes content
19 - 13.9 Determination of the content of 2-glyceryl monopalmitate
20 - 13.10 Determination of the difference between the actual and theoretical ECN 42 triglyceride content
20 - 13.11 Determination of organoleptic characteristics
20 - 13.12 Determination of free fatty acid content
20 - 13.13 Determination of the peroxide value
20 - 13.14 Determination of absorbency in ultraviolet
20 - 13.15 Determination of moisture and volatile matter
20 - 13.16 Determination of insoluble impurities in light petroleum
20 - 13.17 Determination of trace metals
20 - 13.18 Determination of alpha-tocopherol
20 - 13.19 Determination of traces of heavy metals
20 - 13.19.1 Determination of traces of heavy metals-Lead
20 - 13.19.2 Determination of traces of heavy metals-Arsenic
20 - 13.20 Determination of oxidative stability index
20 - 13.21 Determination of pyropheophytins
20 - 13.22 Determination of 1,2-Diacylglycerol content

Applies to all olives oils and olive-pomace oils that are traded in Australia. This Standard defines grades of olive oils and olive-pomace oils; specifies chemical composition and quality parameters for these grades; establishes requirements for labelling and packing; and lists acceptable methods of analysis.

This Standard applies to all olive oils and olive-pomace oils that are traded in Australia.This Standard - (a) defines grades of olive oils and olive-pomace oils;(b) specifies chemical composition and quality parameters for these grades;(c) establishes requirements for labelling and packing; and(d) lists acceptable methods of analysis.

First published as AS 5264-2011.