The ETIVOL project will study the technical and economic viability of developing an efficient microsensor that detects volatile compounds in packaged olive oil
The innovative ETIVOL project will create a microsensor that detects a series of compounds in olive oil, which will guarantee the product's quality from the moment it is packaged until it is consumed. The aim is to detect the possible changes that take place while the oil is in its packaging.
Inoleo, Citoliva and CEIT-IK4 are collaborating on the six-month project, which runs through April 2015, with funding from the Innovative Enterprise Group at the Ministry of Industry, Tourism and Commerce (Minetur).
CEIT-IK4's role within the project is to develop the prototype of the microsensor, which will be part of the packaging and detect volatile compounds. Citoliva will test the microsensor in different qualities of olive oil, and Inoleo will study how to establish the microsensor in the olive oil sector.
More specifically, the project's goal is to obtain the initial technical and economic information regarding the microsensor, an optical device that gives information about the state of the packaged olive oil, ensuring that the final product is consumable by detecting all the possible modifications that can be caused by external factors.
In the near future, this method of correlating a volatile substance analysis with the sensor analysis could be used as an analytical technique for evaluating quality controls for extra virgin olive oil. In addition, the results of the socioeconomic evaluation will provide estimates for how much the olive oil sector will have to invest in order to implement the new technology.