GB/T 23347-2021 English PDF (GBT23347-2021)

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GB/T 23347-2021: Olive oil and olive-pomace oil
GB/T 23347-2021
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.200.10
CCS X 14
Replacing GB/T 23347-2009
Olive oil and olive-pomace oil
橄榄油, 油橄榄果渣油
ISSUED ON: OCTOBER 11, 2021
IMPLEMENTED ON: MAY 01, 2022
Issued by: State Administration for Market Regulation;
Standardization Administration of the People's Republic of China.
Table of Contents
Foreword ... 3 
1 Scope ... 5 
2 Normative references ... 5 
3 Terms and definitions... 6 
4 Classification ... 9 
5 Basic composition ... 9 
6 Quality requirements ... 12 
7 Inspection methods ... 13 
8 Inspection rules ... 14 
9 Labeling ... 15 
10 Packaging, storage, transportation ... 16 
Annex A (normative) Supplementary rules for determination of methylsterol-free
composition in olive oil and olive-pomace oil ... 17 
Bibliography... 19 
Olive oil and olive-pomace oil
1 Scope
This Standard specifies the terms and definitions, classification, basic composition,
quality requirements, inspection methods, inspection rules, labeling, packaging, storage,
transportation and sales requirements of olive oil and olive-pomace oil.
This Standard applies to the production, sale and import and export of commercial olive
oil and olive-pomace oil.
2 Normative references
The provisions in following documents become the provisions of this Standard through
reference in this Standard. For dated references, the subsequent amendments (excluding
corrigendum) or revisions do not apply to this Standard, however, parties who reach an
agreement based on this Standard are encouraged to study if the latest versions of these
documents are applicable. For undated references, the latest edition of the referenced
document applies.
GB/T 5009.37, Method for analysis of hygienic standard of edible oils
GB 5009.168, National Food Safety Standard - Determination of Fatty Acid in
Foods
GB 5009.227, National Food Safety Standard - Determination of peroxide value in
food
GB 5009.229, National Food Safety Standard - Determination of Acid Value in food
GB 5009.236, National Food Safety Standard - Animal and Vegetable Fats and Oils
- Determination of Moisture and Volatile Matter
GB 5009.257, National Food Safety Standard - Foodstuffs - Determination of trans-
fatty acids in foodstuffs
GB/T 5524, Animal and vegetable fats and oils - Sampling
GB/T 5525, Vegetable fats and oils - Method for identification of transparency odor
and flavor
GB/T 15688, Animal and vegetable fats and oils - Determination of insoluble
impurities content
The oil without any additives is directly obtained from the fresh olive fruit by physical
methods such as mechanical pressing.
3.1.1.1 virgin olive oils fit for consumption
In the process of oil extraction of fresh olive fruit, the oil obtained by processing raw
materials by washing, decantation, centrifugation or filtration to avoid changes in oil
composition caused by external factors such as temperature.
NOTE: Include extra virgin olive oil, excellent virgin olive oil.
3.1.1.2 inedible virgin olive oil
The virgin olive oil produced from the fresh olive fruit that does not meet the
requirements of edible indicators.
NOTE: Lampante virgin olive oil, also known as crude virgin olive oil, is mainly used as raw
material for refining olive oil, but also for other purposes.
3.1.2 refined olive oil
The oil that lampante virgin olive oil is produced by refining, the glyceride structure of
lampante virgin olive oil does not change during the refining process, and only α-
tocopherol is allowed to be added in line with the food indicator regulations.
3.1.3 blended olive oil
The oil for human consumption made from a mixture of refined olive oil and virgin
olive oil ready for consumption.
3.2 olive-pomace oil
The oil obtained from olive pomace by solvent extraction or other physical methods.
NOTE: Olive-pomace oil does not include oil products obtained by heavy esterification of olive
pomace.
3.2.1 crude olive-pomace oil
The crude olive-pomace oil that is mainly used as raw material for refining olive-
pomace oil, that uses olive pomace as raw material, the untreated ones are extracted by
leaching process, and does not meet the requirements of edible indicators
3.2.2 refined olive-pomace oil
The oil that uses crude olive-pomace oil as the raw material and is produced by the
refining process, and only α-tocopherol is allowed to be added.
3.2.3 blended olive-pomace oil
The oil that is made by mixing refined olive-pomace oil and virgin olive oil that can be
eaten directly and meet the edible indicators.
3.3 ultraviolet absorbency
The absorbance of a sample at a specific UV wavelength.
3.4 delta E
Variation in the absorbance of a sample at a specific UV wavelength.
3.5 fruity attribute
The normal taste and smell of olive oil produced from intact, fresh, ripe or immature
olive fruits of different varieties.
3.6 median of the fruity attribute
During the sensory discrimination process of olive oil's normal taste and smell, the
value that is ranked among all the data.
NOTE: If the number of numbers in the set is odd, the value of the middle number is the median
value. If the number of numbers in the set is even, the average of the two numbers in the middle is
the median.
3.7 defect
Abnormal taste and smell of olive oil produced from dry, insect-eating, long-term
anaerobic fermentation, mixed with soil or not cleaned, preserved in brine, etc.; Or the
taste of olive fruit in prolonged contact with metal surfaces during crushing, mixing,
pressing or storage, the taste of oxidized olive oil.
3.8 median of defect
The value that is ranked in the middle of all the data during the sensory discrimination
process of abnormal taste, smell and taste of olive oil.
3.9 wax
The synthesized ester of higher monohydric alcohols and higher fatty acids.
3.10 sterol
The hydroxyl-containing cyclopentanoperhydrophenanthrene compound that exists in
the body in the free state or in the state of being combined with fatty acids to form esters.
3.11 equivalent carbon number; ECN
The sum of the carbon numbers of the three fatty acids in a triglyceride minus twice the
7.7 Peroxide value inspection: according to GB 5009.227.
7.8 Fatty acid composition test: according to GB 5009.168.
7.9 Ultraviolet absorbency, ΔE value inspection: according to GB/T 22500.
7.10 Inspection of trans fatty acids: according to GB 5009.257.
7.11 Inspection of sterol composition and total amount of sterol: according to GB/T
25223.
7.12 Inspection of stigmastadienes: according to GB/T 25224.2.
7.13 Inspection of difference between actual and theoretical ECN42 triglyceride content:
according to GB/T 37512.
7.14 Inspection of erythrodiol and uvaol contents: according to COI/T.20/Doc. No 26.
7.15 Fatty acid ethyl ester inspection: according to COI/T.20/Doc.No28/Rev.2.
7.16 Wax content inspection: according to GB/T 22501.
7.17 Iron content inspection: according to GB/T 31576.
7.18 Copper content inspection: according to GB/T 31576.
7.19 Inspection of halogenated solvents: according to COI/T.20/Doc. No 8.
8 Inspection rules
8.1 Sampling
Sampling method is according to GB/T 5524.
8.2 Exit-factory inspection
8.2.1 It shall inspect in batches. Issue the inspection report.
8.2.2 In addition to iron and copper indicators, olive oil shall be inspected according to
the items specified in Table 9, and olive-pomace oil shall ...