The “Sound” of Olive Oil Helps Detect Adulterated Oils

According to a recent study, the answer is yes. Specifically, the ultrasound waves of olive oil can reveal whether an oil has been adulterated or mixed with lower-quality varieties.

These sound waves, along with other measurable parameters, can help determine if an olive oil has been blended with cheaper oils or other types of vegetable fats.

This scientific research has successfully shown that it’s possible to distinguish between different types of olive oil by analyzing their ultrasonic behavior — sound waves that are inaudible to the human ear.

Olive Oil and Ultrasound Technology

This innovative study represents a major breakthrough — the first scientific evidence to demonstrate that olive oil can “speak” through sound waves.

But how exactly does this work?

The researchers explain that by measuring parameters such as the speed of sound waves through the oil sample, attenuation levels, and frequency components, it’s possible to detect fraud in olive oil production.

For example, when a company mixes pure olive oil with others of inferior quality — a deceptive but profitable practice, especially considering today’s high market prices for olive oil.

Adulterated Olive Oil: A Hidden Mixture

When olive oil is adulterated, the mixture is almost impossible for consumers to detect — whether through taste, smell, appearance, or even nutritional analysis.

As Professor Alberto González from the Polytechnic School of Cáceres explained to EUROPA PRESS, “In the industry, adulteration is often very subtle — usually around 10 to 20 percent of extra virgin olive oil mixed with regular virgin oil — making it virtually undetectable for consumers.”

However, thanks to this new study and the use of ultrasound technology, detection could soon become far more accurate, since “ultrasound waves are extremely sensitive.”

Each of the different types of olive oil (virgin, extra virgin, refined) has unique physical properties — such as viscosity and acidity — meaning that even the slightest alteration caused by blending can be identified using ultrasound analysis.

Another researcher involved, Antonio Jiménez, emphasized that this technique is much more “eco-friendly” and “cost-effective” compared to current laboratory methods.

In addition, the system could be applied at any stage of the olive oil’s supply chain — particularly at the supermarket level — allowing verification that “the product received is indeed what was purchased.”

This groundbreaking research was conducted by a group of students and scientists from the University of Extremadura in Spain.

Olive Oil Fraud in Spain

Last year, two major food safety alerts were issued — one in Extremadura and another in Andalusia — warning consumers about several brands that had marketed adulterated olive oils as premium-quality products.

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