Definition · Quality & analyses
DAG (diacylglycerols)
The diacylglycerol ratio measuring the freshness of an olive oil. Under voluntary standards (Australia, California), a fresh oil shows a level ≥35%. It declines with hydrolysis and ageing.
The diacylglycerol ratio measuring the freshness of an olive oil. Under voluntary standards (Australia, California), a fresh oil shows a level ≥35%. It declines with hydrolysis and ageing.