SK:K CLASSIC – Extra Virgin Olive Oil – Extra panenský olivový olej
DE:K Classic – Natives Olivenöl Extra
Sumar
- Packaging Identical
- NutrientsSimilar
- IngredientsSimilar
- Sensory analyses Different
- Analyses Different
- Different
- Similar
- Identical
Packages
NAME AND NUTRIENTS
| Country | Brand name | Product name | Energy value (kJ/100g) | Total fat (g/100g) | Fat saturated (g/100g) | Total Carbohydrates (g/100g) | Sugar (g/100g) | Fiber (g/100g) | Protein (g/100g) | Salt (g/100g) |
| SK | K-Classic | Extra virgin olive oil | 3378 | 91 | 13 | 0 | 0 | 0 | 0 | 0 |
| DE | K-Classic | Extra virgin olive oil | 3404 | 92 | 14 | 0 | 0 | 0 | 0 | 0 |
| RSD % | 0,5 | 0,8 | 5,2 | 0 | 0 | 0 | 0 | 0 |
INGREDIENTS
| SK | DE |
| Extra Virgin Olive Oil Country of origin: Spain | Extra Virgin Olive Oil Mixture of olive oils from Spain, Greece and Italy. |
countries indicated on the label
| SK | DE |
| SK, CZ | DE |
Analyses
| Country/Analysis | SK | DE | |
| Acidity % | 0,24 % | 0,21 % | |
| Peroxide value | 7,12 meq/kg | 6,3 meq/kg | |
| UV spectrometry Extinction coefficient K270 | 0,19 | 0,19 | |
| UV spectrometry Extinction coefficient K232 | 1,96 | 1,83 | |
| Delta K | 0,002 | 0,008 | En > 1 En=2,4 |
| Butyric acid /C4:0 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Capronic acid /C6:0 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Caprylic acid /C8:0 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Capric acid /C10:0 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Undecanoic acid C11:0 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Lauric acid (dodecanoicacid)/C12:0 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Tridecanoic acid / C13:0 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Myristic acid / C14:0 | < LOQ (0,03 % w/w) | < LOQ (0,03 % w/w) | |
| Myristoleic acid / C14:1 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Pentadecanoic acid /C15:0 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Pentadecenoic acid / C15:1 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Palmitic acid / C16:0 | 11,78 % w/w | 9,88 % w/w | |
| Palmitoleic acid / C16:1 | 0,85% w/w | 0,59 % w/w | En > 1 En=1,4 |
| Heptadecanoic acid / C17:0 | 0,07% w/w | 0,11 % w/w | |
| Heptadecenoic acid / C17:1 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Stearic acid / C18:0 | 2,87% w/w | 3,31 % w/w | |
| Elaidic acid / C18:1(n-9) | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Oleic acid / C18:1(n-9) | 77,72% w/w | 78,99 % w/w | |
| Linolelaidic acid /C18:2(n-6) | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Linoleic acid / C18:2(n-6) | 5,17% w/w | 5,54 % w/w | |
| Alfa-linolenic acid / C18:3(n-3) | 0,67% w/w | 0,67 % w/w | |
| Gama-linolenic acid / C18:3(n-6) | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Arachidic acid / C20:0 | 0,41% w/w | 0,4 % w/w | |
| Eicosenic acid / C20:1(n-9) | 0,27% w/w | 0,29 % w/w | |
| Eicosadienic acid / C20:2(n-9) | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Heneicosanoic acid / C21:0 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Eicosatrienoic acid / (DGLA) / C20:3(n-9) | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Arachidonic acid / C20:4(n-6) | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Eicosatrienoic acid / (ETE) / C20:3 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Behenic acid / C22:0 | 0,1% w/w | 0,1 % w/w | |
| Erucic acid / C22:1 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Eicosapentaenoic acid (EPA) / C20:5 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Docosapentaenoic acid (DPA) / C22:2 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Tricosanoic acid / C23:0 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Lignoceric acid / C24:0 | 0,07% w/w | 0,06 % w/w | |
| Nervonic acid / C24:1 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Docosahexaenoic acid (DHA) / C22:6 | < LOQ (0,05 % w/w) | < LOQ (0,05 % w/w) | |
| Saturated fatty acids | 15,31 g/100g | 13,91 g/100g l | |
| Monounsaturated fatty acids | 78,84 g/100g | 79,87 g/100g | |
| Polyunsaturated fatty acids | 5,85 g/100g | 6,22 g/100g | |
| Benzo(a)anthracene | <0,5 μg/kg | <0,5 µg/kg | |
| Chrysene | <0,5 μg/kg | <0,5 µg/kg | |
| Benzo(b)fluorantene | <0,9 μg/kg | <0,9 µg/kg | |
| Benzo(a)pyrene | <0,5 μg/kg | <0,5 µg/kg | |
| Sum of Benzo(a)anthracene, Chrysene, Benzo(b)fluorantene, Benzo(a)pyrene | <0,5 μg/kg | <0,5 µg/kg | |
| Stigmasta-3,5-diene | <0,02 mg/kg | <0,02 mg/kg |
COMMENT for Fatty acids:
Commission Regulation (EC) No 722/2007 of 21 June 2007 amending Regulation (EEC) No 2668/91 on the characteristics of olive oil and olive-residue oil and on the relevant analytical methods, provides for a palmitoleic acid content in the range 0.30 - 3.50%. Both oils meet this requirement.
The K 232 coefficient can range from 1.5 to 2.5
According to the literature, a higher value may be related to possible oxidation during the technological process (olives stored too long before processing, errors during transport, higher extraction temperature).
Coefficient K 270 expresses the formation of oxidation-reduction products during storage, indicates freshness of olive oil,
The value can range from 0.15 to 0.22
K 266 and K 274 are the values measured at the respective wavelengths.
Delta K is calculated from the values of K 266, K 270 and K274
The Delta K value should be less than 0.01
A mixture of different olive oils leads to a higher deviation in the Delta K value
Sensory analysis
Triangle test (STN EN ISO 4120), Simple descriptive test (STN EN ISO 6658)
| SK | DE | |
| Appearance | Clear | Clear |
| Colour | darker olive-green | lighter olive-green |
| Smell | olive | olive, stronger |
| Flavour | olive | olive |
