o:8656 Characterization of imported olive oil: contribution to efficient verification of declared quality and oil type en The feasibility of applying basic chemical parameters and fatty acid analysis for 26 samples of imported olive oil, coupled with statistical multivariate methods, to confirm the declared quality and type of oil is described. The research included the determination of peroxide value, iodine value, saponification value, free fatty acids expressed as oleic acid, moisture and volatile matter, as well as fatty acid content according to the requirements of the olive oil regulation. Of the 26 olive oil samples, declarations stated 19 were extra virgin, 5 were virgin, while one sample each of pure olive oil and olive pomace oil were tested as control samples. The results showed that, on such a limited number of samples and quality param- eters, principal component analysis (PCA) cannot be successfully applied, while linear dis- criminant analysis (LDA) gave satisfactory results when all tested parameters were included. Olive oil, Chemical parameters, Fatty acids, PCA, LDA 1552099 10.18485/meattech.2025.66.3.89 2025-12-09T10:11:21.774Z 44 yes 46 Radivoj B. Petronijević Institute of meat Hygiene and technology Characterization of imported olive oil: contribution to efficient verification of declared quality and oil type https://orcid.org/0000-0002-3901-3824 Danijela Vranić Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Characterization of imported olive oil: contribution to efficient verification of declared quality and oil type person https://orcid.org/0000-0002-7192-488X Čaba Silađi Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia Characterization of imported olive oil: contribution to efficient verification of declared quality and oil type person https://orcid.org/0009-0004-1933-3849 application/pdf 587896 https://unilib.phaidrabg.rs/o:8656 no yes 16 70 92000001 71A01 Meat technology - Special Issue 66/3 2025 1-576 66 3 517 522 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2025-12-01 www.journalmeattechnology.com