date:May 10, 2013
Adulteration of olive oil is a common problem in the food industry, and mislabeling is a growing concern to chefs, retailers, olive growers and olive oil processors, However, researchers from USDAs Agricultural Research Service have developed new laboratory assays that add to the array of options for quality-control analyses of olive oil.
ARS Chemist Talwinder Kahlon's assay relies on PCR (polymerase chain reaction) technology to compare olive DNA to that of canola and sunflower plants. Oil fro