title: Commission Implementing Regulation (EU) 2019/1604 of 27 September 2019 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis

text:
                  30.9.2019

                  EN

                  Official Journal of the European Union

                  L 250/14

         COMMISSION IMPLEMENTING REGULATION (EU) 2019/1604
         of 27 September 2019
         amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis
         THE EUROPEAN COMMISSION,
         Having regard to the Treaty on the Functioning of the European Union,
         Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (1), and in particular point (d) of the first paragraph of Article 91 thereof,
         Whereas:

                     (1)

                     Commission Regulation (EEC) No 2568/91 (2) defines the physico-chemical and organoleptic characteristics of olive oil and olive-pomace oil and lays down methods for assessing those characteristics.

                     (2)

                     The methods and the limit values for the characteristics of oils are regularly updated on the basis of the opinion of chemical experts and in line with the work carried out within the International Olive Council (IOC).

                     (3)

                     In order to ensure the implementation at Union level of the most recent international standards established by the IOC, certain methods of analysis set out in Regulation (EEC) No 2568/91 should be updated.

                     (4)

                     The IOC Trade Standard was amended as regards the expression of the limit of the free acidity, peroxide value, organoleptic evaluation (median of the defect and median of the fruity attribute) and the difference between ECN42 (HPLC) and ECN42 (theoretical calculation) for consistency with the precision values of the analytical method.

                     (5)

                     In accordance with Article 2a(5) of Regulation (EEC) No 2568/91 Member States are to verify whether an olive oil sample is consistent with the category declared by checking the characteristics set out in Annex I to that Regulation either in any order or following the order set out in a decision tree set out in Annex Ib thereto.

                     (6)

                     In view of recent developments, it is appropriate to update the tables in Annex Ib to Regulation (EEC) No 2568/91 and its appendix as appropriate. It also appears that the term ‘flowchart’ is more appropriate than the term ‘decision tree’ in view of the content of that Annex Ib.

                     (7)

                     Point 9.4 of Annex XII to Regulation (EEC) No 2568/91 defines the median of the defects as the median of the defect perceived with the greatest intensity. In the context of counter-assessments and given that different panels have to assess the conformity of the oil, it should be clarified that the decision relating to the conformity of the characteristics of an oil with the declared category is solely related to the value of the median of the main defect, irrespective of its nature.

                     (8)

                     Regulation (EEC) No 2568/91 should therefore be amended accordingly.

                     (9)

                     The measures provided for in this Regulation are in accordance with the opinion of the Committee for the Common Organisation of the Agricultural Markets,

               HAS ADOPTED THIS REGULATION:

            Article 1
            Regulation (EEC) No 2568/91 is amended as follows:

                        (1)

                        Article 2 is amended as follows:

                                    (a)

                                    point (l) of paragraph (1) is replaced by the following:

                                                ‘(l)

                                                for the determination of the composition and content of sterols and for the determination of alcoholic compounds, by capillary column gas chromatography, the method set out in Annex XIX’;

                                    (b)

                                    the third subparagraph of paragraph (2) is replaced by the following:
                                    ‘Should the panel not confirm the category declared as regards the organoleptic characteristics, at the interested party's request, the national authorities or their representatives shall have two counter-assessments by other approved panels carried out without delay. At least one of the panels shall be a panel approved by the producer Member State concerned. The characteristics concerned shall be deemed consonant with the characteristics declared if the two counter-assessments confirm the declared grade. If this is not the case, regardless of the type of defects determined during the counter-assessments, the grading shall be declared inconsistent with the characteristics and the interested party shall be responsible for the cost of the counter-assessments.’;

                        (2)

                        point (b) of Article 2a(5) is replaced by the following:

                                    ‘(b)

                                    following the order set out in Annex Ib on the flowchart, until one of the decisions appearing in the flowchart is reached.’;

                        (3)

                        the table ‘ANNEXES Summary’ is replaced by the table in Annex I to this Regulation;

                        (4)

                        Annex I is replaced by the text in Annex II to this Regulation;

                        (5)

                        point 2.1 of Annex Ia, is replaced by the following:

                                    ‘2.1.

                                    Each primary sample must be subdivided into laboratory samples, in accordance with point 2.5 of standard EN ISO 5555, and analysed according to the order shown in the flowchart set out in Annex Ib or in any other random order.’;

                        (6)

                        Annex Ib is replaced by the text in Annex III to this Regulation;

                        (7)

                        Annex V is deleted;

                        (8)

                        point 4.2 of Annex VII is replaced by the following:

                                    ‘4.2.

                                    n-hexane (chromatography grade). Hexane may be replaced by iso-octane (2,2,4- trimethylpentane in chromatography grade), provided that comparable precision values are achieved.’;

                        (9)

                        Annex XII is amended in accordance with Annex IV to this Regulation;

                        (10)

                        Annex XVII is amended in accordance with Annex V to this Regulation;

                        (11)

                        Annex XVIII is amended in accordance with Annex VI to this Regulation;

                        (12)

                        Annex XIX is replaced by the text in Annex VII to this Regulation;

                        (13)

                        point 4.2 of Annex XX is replaced by the following:

                                    ‘4.2.

                                    n-hexane, chromatography grade or residue grade. Hexane may be replaced by iso-octane (2,2,4-trimethyl pentane in chromatography grade), provided that comparable precision values are achieved. Solvents with higher boiling point than n-hexane take longer to evaporate. However, they are preferred due to the toxicity of hexane. The purity must by checked; for example, the residue after evaporation of 100 ml of solvent may be controlled.
                                    WARNING — Fumes may ignite. Keep away from sources of heat, sparks or naked flames. Make sure the bottles are always properly closed. Ensure proper ventilation during usage. Avoid build-up of fumes and remove any possible fire risk, such as heaters or electric apparatus not manufactured from non-inflammable material. Pernicious if inhaled, because it may cause nerve cell damage. Avoid breathing in the fumes. Use a suitable respiratory apparatus if necessary. Avoid contact with eyes and skin.
                                    Iso-octane is a flammable liquid that presents a fire hazard. Explosion limits in air are 1,1 % to 6,0 % (volume fraction). It is toxic by ingestion and inhalation. Use a ventilated hood in good operating condition to work with this solvent.’.

            Article 2
            This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.

            This Regulation shall be binding in its entirety and directly applicable in all Member States.
            Done at Brussels, 27 September 2019.

                  For the Commission

                  The President

               Jean-Claude JUNCKER

            (1)  OJ L 347, 20.12.2013, p. 671.

            (2)  Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis (OJ L 248, 5.9.1991, p. 1).

            ANNEX I

                     ‘ANNEXES

                        SUMMARY

                                 Annex I

                                 Olive oil characteristics

                                 Annex Ia

                                 Sampling of olive oil or olive-pomace oil delivered in immediate packaging

                                 Annex Ib

                                 Flow-chart for verifying whether an olive oil sample is consistent with the category declared

                                 Annex II

                                 Determination of free fatty acids, cold method

                                 Annex III

                                 Determination of peroxide value

                                 Annex IV

                                 Determination of wax content by capillary column gas chromatography

                                 Annex VII

                                 Determination of the percentage of 2-glyceryl monopalmitate

                                 Annex IX

                                 Spectrophotometric investigation in the ultraviolet

                                 Annex X

                                 Determination of fatty acid methyl esters by gas chromatography

                                 Annex XI

                                 Determination of the volatile halogenated solvents of olive oil

                                 Annex XII

                                 The international olive council's method for the organoleptic assessment of virgin olive oil

                                 Annex XV

                                 Oil content of olive residue

                                 Annex XVI

                                 Determination of iodine value

                                 Annex XVII

                                 Method for the determination of stigmastadienes in vegetable oils

                                 Annex XVIII

                                 Determination of the difference between actual and theoretical content of triacylglycerols with ECN 42

                                 Annex XIX

                                 Determination of the sterol composition and content and alcoholic compounds by capillary gas chromatography

                                 Annex XX

                                 Method for the determination of the content of waxes, fatty acid methyl esters and fatty acid ethyl esters by capillary gas chromatography

                                 Annex XXI

                                 Results of conformity checks carried out on olive oils referred to in Article 8(2)

               ’

            ANNEX II

                     ‘ANNEX I

                        OLIVE OIL CHARACTERISTICS

                        Quality characteristics

                                 Fatty acid ethyl esters
                                 (mg/kg)

                                 ≤ 35

                                 —

                                 —

                                 —

                                 —

                                 —

                                 —

                                 —

                                 Organoleptic evaluation

                                 Fruity median (Mf)

                                 Mf > 0,0

                                 Mf > 0,0

                                 —

                                 —

                                 —

                                 —

                                 —

                                 —

                                 Median of defect (Md) (*)

                                 Md = 0,0

                                 Md ≤ 3,5

                                 Md> 3,5 (1)

                                 Delta-K

                                 ≤ 0,01

                                 ≤ 0,01

                                 —

                                 ≤ 0,16

                                 ≤ 0,15

                                 —

                                 ≤ 0,20

                                 ≤ 0,18

                                 K268 or K270

                                 ≤ 0,22

                                 ≤ 0,25

                                 —

                                 ≤ 1,25

                                 ≤ 1,15

                                 —

                                 ≤ 2,00

                                 ≤ 1,70

                                 K232

                                 ≤ 2,50

                                 ≤ 2,60

                                 —

                                 —

                                 —

                                 —

                                 —

                                 —

                                 Peroxide value
                                 (mEq O2/kg)

                                 ≤ 20,0

                                 ≤ 20,0

                                 —

                                 ≤ 5,0

                                 ≤ 15,0

                                 —

                                 ≤ 5,0

                                 ≤ 15,0

                                 Acidity
                                 (%) (*)

                                 ≤ 0,80

                                 ≤ 2,0

                                 > 2,0

                                 ≤ 0,30

                                 ≤ 1,00

                                 —

                                 ≤ 0,30

                                 ≤ 1,00

                                 Category

                                             1.

                                             Extra virgin olive oil

                                             2.

                                             Virgin olive oil

                                             3.

                                             Lampante olive oil

                                             4.

                                             Refined olive oil

                                             5.

                                             Olive oil composed of refined olive oil and virgin olive oils

                                             6.

                                             Crude olive-pomace oil

                                             7.

                                             Refined olive-pomace oil

                                             8.

                                             Olive-pomace oil

                        Purity characteristics

                                 2-glyceryl monopalmitate
                                 (%)

                                 ≤ 0,9 if total palmitic acid % ≤ 14,00 %

                                 ≤ 1,0 if total palmitic acid % > 14,00 %

                                 ≤ 0,9 if total palmitic acid % ≤ 14,00 %

                                 ≤ 1,0 if total palmitic acid % > 14,00 %

                                 ≤ 0,9 if total palmitic acid % ≤ 14,00 %

                                 ≤ 1,1 if total palmitic acid % > 14,00 %

                                 ≤ 0,9 if total palmitic acid % ≤ 14,00 %

                                 ≤ 1,1 if total palmitic acid % > 14,00 %

                                 ≤ 0,9 if total palmitic acid % ≤ 14,00 %

                                 ≤ 1,0 if total palmitic acid % > 14,00 %

                                 ≤ 1,4

                                 ≤ 1,4

                                 ≤ 1,2

                                 Difference: ECN42 (HPLC) and ECN42
                                 (theoretical calculation)

                                 ≤ |0,20|

                                 ≤ |0,20|

                                 ≤ |0,30|

                                 ≤ |0,30|

                                 ≤|0,30|

                                 ≤ |0,60|

                                 ≤ |0,50|

                                 ≤ |0,50|

                                 Stigmasta- dienes
                                 (mg/kg) (3)

                                 ≤ 0,05

                                 ≤ 0,05

                                 ≤ 0,50

                                 —

                                 —

                                 —

                                 —

                                 —

                                 Total trans- linoleic + translinolenic isomers
                                 (%)

                                 ≤ 0,05

                                 ≤ 0,05

                                 ≤ 0,10

                                 ≤ 0,30

                                 ≤ 0,30

                                 ≤ 0,10

                                 ≤ 0,35

                                 ≤ 0,35

                                 Total transoleic isomers
                                 (%)

                                 ≤ 0,05

                                 ≤ 0,05

                                 ≤ 0,10

                                 ≤ 0,20

                                 ≤ 0,20

                                 ≤ 0,20

                                 ≤ 0,40

                                 ≤ 0,40

                                 Fatty acid composition (2)

                                 Lignoceric
                                 (%)

                                 ≤ 0,20

                                 ≤ 0,20

                                 ≤ 0,20

                                 ≤ 0,20

                                 ≤ 0,20

                                 ≤ 0,20

                                 ≤ 0,20

                                 ≤ 0,20

                                 Behenic
                                 (%)

                                 ≤ 0,20

                                 ≤ 0,20

                                 ≤ 0,20

                                 ≤ 0,20

                                 ≤ 0,20

                                 ≤ 0,30

                                 ≤ 0,30

                                 ≤ 0,30

                                 Eicosenoic
                                 (%)

                                 ≤ 0,50

                                 ≤ 0,50

                                 ≤ 0,50

                                 ≤ 0,50

                                 ≤ 0,50

                                 ≤ 0,50

                                 ≤ 0,50

                                 ≤ 0,50

                                 Arachidic
                                 (%)

                                 ≤ 0,60

                                 ≤ 0,60

                                 ≤ 0,60

                                 ≤ 0,60

                                 ≤ 0,60

                                 ≤ 0,60

                                 ≤ 0,60

                                 ≤ 0,60

                                 Linolenic
                                 (%)

                                 ≤ 1,00

                                 ≤ 1,00

                                 ≤ 1,00

                                 ≤ 1,00

                                 ≤ 1,00

                                 ≤ 1,00

                                 ≤ 1,00

                                 ≤ 1,00

                                 Myristic
                                 (%)

                                 ≤ 0,03

                                 ≤ 0,03

                                 ≤ 0,03

                                 ≤ 0,03

                                 ≤ 0,03

                                 ≤ 0,03

                                 ≤ 0,03

                                 ≤ 0,03

                                 Category

                                             1.

                                             Extra virgin olive oil

                                             2.

                                             Virgin olive oil

                                             3.

                                             Lampante olive oil

                                             4.

                                             Refined olive oil

                                             5.

                                             Olive oil composed of refined olive oil and virgin olive oils

                                             6.

                                             Crude olive-pomace oil

                                             7.

                                             Refined olive-pomace oil

                                             8.

                                             Olive-pomace oil

                                 Waxes (mg/kg)
                                 (**)

                                 C42 + C44 + C46 ≤ 150

                                 C42 + C44 + C46 ≤ 150

                                 C40 + C42 + C44 + C46 ≤ 300 (6)

                                 C40 + C42 + C44 + C46 ≤ 350

                                 C40 + C42 + C44 + C46 ≤ 350

                                 C40 + C42 + C44 + C46 > 350 (7)

                                 C40 + C42 + C44 + C46 > 350

                                 C40 + C42 + C44 + C46 > 350

                                 Erythrodiol and uvaol
                                 (%) (**)

                                 ≤ 4,5

                                 ≤ 4,5

                                 ≤ 4,5 (6)

                                 ≤ 4,5

                                 ≤ 4,5

                                 > 4,5 (7)

                                 > 4,5

                                 > 4,5

                                 Total sterols
                                 (mg/kg)

                                 ≥ 1 000

                                 ≥ 1 000

                                 ≥ 1 000

                                 ≥ 1 000

                                 ≥ 1 000

                                 ≥ 2 500

                                 ≥ 1 800

                                 ≥ 1 600

                                 Sterols composition

                                 Delta-7-stigmastenol (4)

                                 (%)

                                 ≤ 0,5

                                 ≤ 0,5

                                 ≤ 0,5

                                 ≤ 0,5

                                 ≤ 0,5

                                 ≤ 0,5

                                 ≤ 0,5

                                 ≤ 0,5

                                 App β–sitosterol (5)

                                 (%)

                                 ≥ 93,0

                                 ≥ 93,0

                                 ≥ 93,0

                                 ≥ 93,0

                                 ≥ 93,0

                                 ≥ 93,0

                                 ≥ 93,0

                                 ≥ 93,0

                                 Stigmasterol
                                 (%)

                                 < Camp.

                                 < Camp.

                                 —

                                 < Camp.

                                 < Camp.

                                 —

                                 < Camp.

                                 < Camp.

                                 Campesterol (4)

                                 (%)

                                 ≤ 4,0

                                 ≤ 4,0

                                 ≤ 4,0

                                 ≤ 4,0

                                 ≤ 4,0

                                 ≤ 4,0

                                 ≤ 4,0

                                 ≤ 4,0

                                 Brassicasterol
                                 (%)

                                 ≤ 0,1

                                 ≤ 0,1

                                 ≤ 0,1

                                 ≤ 0,1

                                 ≤ 0,1

                                 ≤ 0,2

                                 ≤ 0,2

                                 ≤ 0,2

                                 Cholesterol
                                 (%)

                                 ≤ 0,5

                                 ≤ 0,5

                                 ≤ 0,5

                                 ≤ 0,5

                                 ≤ 0,5

                                 ≤ 0,5

                                 ≤ 0,5

                                 ≤ 0,5

                                 Category

                                             1.

                                             Extra virgin olive oil

                                             2.

                                             Virgin olive oil

                                             3.

                                             Lampante olive oil

                                             4.

                                             Refined olive oil

                                             5.

                                             Olive oil composed of refined olive oil and virgin olive oils

                                             6.

                                             Crude olive-pomace oil

                                             7.

                                             Refined olive-pomace oil

                                             8.

                                             Olive-pomace oil

                           Notes:

                                 (a)

                                 The results of the analyses must be expressed to the same number of decimal places as used for each characteristic. The last digit must be increased by one unit if the following digit is greater than 4.

                                 (b)

                                 If just a single characteristic does not match the values stated, the category of an oil can be changed or the oil is declared non-compliant for the purposes of this Regulation.

                                 (c)

                                 For lampante olive oil, both quality characteristics marked with an asterisk (*) may differ simultaneously from the limits established for that category.

                                 (d)

                                 If a characteristic is marked with two asterisks (**), this means that for crude olive-pomace oil, it is possible for both the relevant limits to be different from the stated values at the same time. For olive-pomace oil and refined olive-pomace oil one of the relevant limits may be different from the stated values.

                     Appendix

                        Decision trees

                        Campesterol decision tree for virgin and extra virgin olive oils:

                     The other parameters shall comply with the limits fixed in this Regulation.

                        Delta-7-stigmastenol decision tree for:

                                 —

                                 Extra virgin and virgin olive oils

                           The other parameters shall comply with the limits fixed in this Regulation.

                                 —

                                 Olive-pomace oils (crude and refined)

                           The other parameters shall comply with the limits fixed in this Regulation.

               ’

               (1)  The median of defect may be less than or equal to 3,5 when the fruity median is equal to 0,0.

               (2)  Other fatty acids content (%): palmitic: 7,50-20,00; palmitoleic: 0,30-3,50; heptadecanoic: ≤ 0,40; heptadecenoic ≤ 0,60; stearic: 0,50-5,00; oleic: 55,00- 83,00; linoleic: 2,50-21,00.

               (3)  Total isomers which could (or could not) be separated by capillary column.

               (4)  See the Appendix to this Annex.

               (5)  App β-sitosterol: Delta-5,23-stigmastadienol+clerosterol+beta-sitosterol+sitostanol+delta-5-avenasterol+delta-5,24-stigmastadienol.

               (6)  Oils with a wax content of between 300 mg/kg and 350 mg/kg are considered to be lampante olive oil if the total aliphatic alcohol content is less than or equal to 350 mg/kg or if the erythrodiol and uvaol content is less than or equal to 3,5 %.

               (7)  Oils with a wax content of between 300 mg/kg and 350 mg/kg are considered to be crude olive-pomace oil if the total aliphatic alcohol content is above 350 mg/kg and if the erythrodiol and uvaol content is greater than 3,5 %.

            ANNEX III

                     ‘ANNEX Ib

                        FLOW-CHART FOR VERIFYING WHETHER AN OLIVE OIL SAMPLE IS CONSISTENT WITH THE CATEGORY DECLARED

                        General table

                        Table 1 — Extra Virgin Olive Oil — Quality criteria

                        Table 2 — Virgin Olive Oil — Quality criteria

                        Table 3 — Extra Virgin Olive Oil and Virgin Olive Oil — Purity criteria

                        Table 4 — Lampante Olive Oil — Purity criteria

                        Table 5 — Refined Olive Oil — Quality criteria

                        Table 6 — Olive Oil (composed of refined olive oil and virgin olive oils) — Quality criteria

                        Table 7 — Refined Olive Oil and olive oil composed of refined olive oil and Virgin Olive Oils — Purity criteria

                        Table 8 — Crude Olive-Pomace Oil — Purity criteria

                        Table 9 — Refined Olive-Pomace Oil — Quality criteria

                        Table 10 — Olive Pomace Oil — Quality criteria

                        Table 11 — Refined Olive-Pomace Oil and Olive-Pomace Oil — Purity criteria

               ’;

            ANNEX IV
            Annex XII is amended as follows:

                        (1)

                        point 3.3 is replaced by the following:
                        ‘3.3.   Optional terminology for labelling purposes

                        Upon request, the panel leader may certify that the oils which have been assessed comply with the definitions and ranges corresponding solely to the following terms according to the intensity and perception of the attributes.
                        Positive attributes (fruity, bitter and pungent): According to the intensity of perception:

                                    —

                                       Robust, when the median of the attribute is more than 6,0;

                                    —

                                       Medium, when the median of the attribute is more than 3,0 and less or equal to 6,0;

                                    —

                                       Delicate, when the median of the attribute is less or equal to 3,0.

                                       Fruitiness

                                    Set of olfactory sensations characteristic of the oil which depends on the variety of olive and comes from sound, fresh olives in which neither green nor ripe fruitiness predominates. It is perceived directly and/or through the back of the nose.

                                       Green fruitiness

                                    Set of olfactory sensations characteristic of the oil which is reminiscent of green fruit, depends on the variety of olive and comes from green, sound, fresh olives. It is perceived directly and/or through the back of the nose.

                                       Ripe fruitiness

                                    Set of olfactory sensations characteristic of the oil which is reminiscent of ripe fruit, depends on the variety of olive and comes from sound, fresh olives. It is perceived directly and/or through the back of the nose.

                                       Well balanced

                                    Oil which does not display a lack of balance, by which is meant the olfactory-gustatory and tactile sensation where the median of the bitter attribute and the median of the pungent attribute are not more than 2,0 points above the median of the fruitiness.

                                       Mild oil

                                    Oil for which the median of the bitter and pungent attributes is 2,0 or less.

                              List of terms according to the intensity of perception:

                                    Terms subject to production of an organoleptic test certificate

                                    Median of the attribute

                                    Fruitiness

                                    —

                                    Ripe fruitiness

                                    —

                                    Green fruitiness

                                    —

                                    Delicate fruitiness

                                    ≤ 3,0

                                    Medium fruitiness

                                    3,0 < Me ≤ 6,0

                                    Robust fruitiness

                                    > 6,0

                                    Delicate ripe fruitiness

                                    ≤ 3,0

                                    Medium ripe fruitiness

                                    3,0 < Me ≤ 6,0

                                    Robust ripe fruitiness

                                    > 6,0

                                    Delicate green fruitiness

                                    ≤ 3,0

                                    Medium green fruitiness

                                    3,0 < Me ≤ 6,0

                                    Robust green fruitiness

                                    > 6,0

                                    Delicate bitterness

                                    ≤ 3,0

                                    Medium bitterness

                                    3,0 < Me ≤ 6,0

                                    Robust bitterness

                                    > 6,0

                                    Delicate pungency

                                    ≤ 3,0

                                    Medium pungency

                                    3,0 < Me ≤ 6,0

                                    Robust pungency

                                    > 6,0

                                    Well balanced oil

                                    The median of the bitter attribute and the median of the pungent attribute are not more than 2,0 points above the median of the fruitiness.

                                    Mild oil

                                    The median of the bitter attribute and the median of the pungent attribute are 2,0 or less.’

                        (2)

                        point 9.4 is replaced by the following:
                        ‘9.4.   Classification of the oil

                        The oil is graded as follows in line with the median of the defects and the median for the fruity attribute. The median of the defects is defined as the median of the defect perceived with the greatest intensity. The median of the defects and the median of the fruity attribute are expressed to one decimal place.
                        The oil is graded by comparing the median value of the defects and the median of the fruity attribute with the reference ranges given below. The error of the method has been taken into account when establishing the limits of these ranges, which are therefore considered to be absolute. The software packages allow the grading to be displayed as a table of statistics or a graph.

                                    (a)

                                    Extra virgin olive oil: the median of the defects is 0,0 and the median of the fruity attribute is above 0,0;

                                    (b)

                                    Virgin olive oil: the median of the defects is above 0,0 but not more than 3,5 and the median of the fruity attribute is above 0,0;

                                    (c)

                                    Lampante virgin olive oil: the median of the defects is above 3,5 or the median of the defects is less than or equal to 3,5 and the fruity median is equal to 0,0.

                                       Note 1:

                                    When the median of the bitter and/or pungent attribute is more than 5,0, the panel leader shall state so on the test certificate.

                              For assessments intended to monitor compliance, one test shall be carried out. In the case of counter assessments, the analysis must be carried out in duplicate in different tasting sessions. The results of the duplicate analysis must be statistically homogenous (see point 9.5). If not, the sample must be reanalysed twice again. The final value of the median of the classification attributes will be calculated using the average of both medians.’.

            ANNEX V
            Annex XVII is amended as follows:

                        (1)

                        point 5.1 is replaced by the following:

                                    ‘5.1.

                                    Hexane or mixture of alkanes of b.p. interval 65 to 70 °C, distilled with rectifying column. Hexane may be replaced by iso-octane (2,2,4-trimethyl pentane in chromatography grade), provided that comparable precision values are achieved. The residue after evaporation of 100 ml of solvent may be controlled. Solvents with higher boiling point than n-hexane take longer to evaporate. However, they are preferred due to the toxicity of hexane.’;

                        (2)

                        in point 6.3.3, the following text is added:
                        ‘Note 10. When stigmastadienes appear in concentrations of more than 4 mg/kg, if quantifying is required, the method of the International Olive Council for determination of sterenes in refined oil must be applied.’.

            ANNEX VI
            Annex XVIII is amended as follows:

                        (1)

                        point 4.2.1 is replaced by the following:

                                    ‘4.2.1.

                                    Petroleum ether 40-60 °C chromatographic grade or hexane. Hexane may be replaced by iso-octane (2,2,4-trimethyl pentane in chromatography grade), provided that comparable precision values are achieved. Solvents with higher boiling point than n-hexane take longer to evaporate. However, they are preferred due to the toxicity of hexane.’;

                        (2)

                        the following point 4.2.12 is added:

                                    ‘4.2.12.

                                    Heptane, chromatographic quality. Heptane may be replaced by iso-octane (2,2,4-trimethyl pentane in chromatography grade).’.

            ANNEX VII

                     ‘ANNEX XIX

                        DETERMINATION OF THE STEROL COMPOSITION AND CONTENT AND ALCOHOLIC COMPOUNDS BY CAPILLARY GAS CHROMATOGRAPHY

                     1.   SCOPE
                     The method describes a procedure for determining the individual and total alcoholic compound content of olive oils and olive pomace oils as well as of blends of these two oils.
                     The alcoholic compounds in olive and olive pomace oils comprise aliphatic alcohols, sterols and triterpenic dialcohols.
                     2.   PRINCIPLE
                     The oils, with added α-cholestanol and 1-eicosanol as internal standards, are saponified with potassium hydroxide in ethanolic solution and the unsaponifiable matter is then extracted with ethyl ether.
                     The different alcoholic compounds fractions are separated from the unsaponifiable matter either by thin-layer chromatography on a basic silica gel plate (reference method) or by HPLC with a silica gel column. The fraction recovered from the silica gel separation is transformed into trimethylsilyl ethers and then analysed by capillary column gas chromatography.

                        PART 1

                        PREPARATION OF THE UNSAPONIFIABLE MATTER

                     1.   SCOPE
                     This Part describes the preparation and extraction of the unsaponifiable matter. It includes the preparation and extraction of the unsaponifiable matter from olive and olive-pomace oils.
                     2.   PRINCIPLE
                     A test portion is saponified by boiling under reflux with an ethanolic potassium hydroxide solution. The unsaponifiable matter is extracted with diethyl ether.
                     3.   APPARATUS
                     The usual laboratory equipment and in particular the following:

                                 3.1.

                                 Round bottomed flask fitted with a reflux condenser with ground-glass joints, 250 mL.

                                 3.2.

                                 Separating funnel, 500 mL.

                                 3.3.

                                 Flasks, 250 mL.

                                 3.4.

                                 Microsyringes, 100 μL and 500 μL.

                                 3.5.

                                 Cylindrical filter funnel with a G3 porous septum (porosity 15-40 μm) of diameter approximately 2 cm and a depth of 5 cm, suitable for filtration under vacuum with male ground-glass joint.

                                 3.6.

                                 Conical flask with ground-glass female joint, 50 mL, which can be fitted to the filter funnel (3.5).

                                 3.7.

                                 Test tube with a tapering bottom and a sealing glass stopper, 10 mL.

                                 3.8.

                                 Calcium dichloride desiccator.

                           4.   REAGENTS

                                 4.1.

                                 Potassium hydroxide minimum titre 85 %.

                                 4.2.

                                 Potassium hydroxide ethanolic solution, approximately 2 M.
                                 Dissolve 130 g of potassium hydroxide (4.1) with cooling in 200 ml of distilled water and then make up to one litre with ethanol (4.7). Keep the solution in well-stoppered dark glass bottles and stored maximum 2 days.

                                 4.3.

                                 Ethyl ether, for analysis quality.

                                 4.4.

                                 Anhydrous sodium sulphate, for analysis quality.

                                 4.5.

                                 Acetone, for chromatography quality.

                                 4.6.

                                 Ethyl ether, for chromatography quality.

                                 4.7.

                                 Ethanol of analytical quality.

                                 4.8.

                                 Ethyl acetate of analytical quality.

                                 4.9.

                                 Internal standard, α-cholestanol, purity more than 99 % (purity must be checked by GC analysis).

                                 4.10.

                                 Internal standard solution of α-cholestanol, 0,2 solution (m/V) in ethyl acetate (4.8).

                                 4.11.

                                 Phenolphthalein solution, 10 g/L in ethanol (4.7).

                                 4.12.

                                 A 0,1 % (m/v) solution of 1-eicosanol in ethyl acetate (internal standard).

                           5.   PROCEDURE
                     Using a 500 μL micro-syringe (3.4) introduce into the 250 mL flask (3.1) a volume of the α-cholestanol internal standard solution (4.10) and a volume of 1-eicosanol (4.12) containing an amount of cholestanol and eicosanol corresponding to approximately 10 % of the sterol and alcohol content of the sample. For example, for 5 g of olive oil sample add 500 μL of the α-cholestanol solution (4.10) and 250 μL of 1-eicosanol solution (4.12). For pomace olive oils add 1500 μL of both α-cholestanol solution (4.10) and 1-eicosanol (4.12). Evaporate until dryness with a gentle current of nitrogen in a warm water bath. After cooling the flask, weigh 5,00 ± 0,01 g of the dry filtered sample into the same flask.

                                    Note 1:

                                 Animal or vegetable oils and fats containing appreciable quantities of cholesterol may show a peak having a retention time identical to cholestanol. If this case occurs, the sterol fraction will have to be analysed in duplicate with and without internal standard.

                           Add 50 mL of 2M ethanolic potassium hydroxide solution (4.2) and some pumice, fit the reflux condenser and heat to gentle boiling until saponification takes place (the solution becomes clear). Continue heating for a further 20 minutes, then add 50 mL of distilled water from the top of the condenser, detach the condenser and cool the flask to approximately 30 °C.
                     Transfer the contents of the flask quantitatively into a 500 mL separating funnel (3.2) using several portions of distilled water (50 mL). Add approximately 80 ml of ethyl ether (4.6), shake vigorously for approximately 60 seconds, periodically releasing the pressure by inverting the separating funnel and opening the stopcock. Allow standing until there is complete separation of the two phases (Note 2). Then draw off the soap solution as completely as possible into a second separating funnel. Perform two further extractions on the water-alcohol phase in the same way using 60 to 70 mL of ethyl ether (4.6).

                                    Note 2:

                                 Any emulsion can be destroyed by adding small quantities of ethanol (4.7).

                           Combine the three ether extracts in one separating funnel containing 50 mL of water. Continue to wash with water (50 mL) until the wash water no longer gives a pink colour on the addition of a drop of phenolphthalein solution (4.11). When the wash water has been removed, filter on anhydrous sodium sulphate (4.4) into a previously weighed 250 mL flask, washing the funnel and filter with small quantities of ethyl ether (4.6).
                     Evaporate the solvent by distillation in a rotary evaporator at 30 °C under vacuum. Add 5mL of acetone (4.5) and remove the volatile solvent completely in a gentle current of nitrogen. Dry the residue in the oven at 103 ± 2 °C for 15 min. Cool in desiccators and weigh to the nearest 0,1 mg.

                        PART 2

                        SEPARATION OF THE ALCOHOLIC COMPOUNDS FRACTIONS

                     1.   SCOPE
                     The unsaponifiable matter prepared in Part 1 is fractionated in the different alcoholic compounds, aliphatic alcohols, sterols and triterpenic dialcohols (erythrodiol and uvaol).
                     2.   PRINCIPLE
                     The unsaponifiable matter can be fractionated using basic thin layer chromatography (reference method), revealed and the corresponding bands scratched and extracted. As an alternative method of separation, HPLC using a silica gel column and UV detector and the different fractions collected. The aliphatic and triterpenic alcohols as well as the sterol and triterpenic dialcohols are isolated together.
                     3.   APPARATUS
                     The usual laboratory equipment and in particular the following:

                                 3.1.

                                 Complete apparatus for analysis by thin-layer chromatography using 20 × 20 cm glass plates.

                                 3.2.

                                 Ultraviolet lamp with a wavelength of 366 or 254 nm.

                                 3.3.

                                 Microsyringes, 100 μL and 500 μL.

                                 3.4.

                                 Cylindrical filter funnel with a G3 porous septum (porosity 15-40 μm) of diameter approximately 2 cm and a depth of 5 cm, suitable for filtration under vacuum with male ground-glass joint.

                                 3.5.

                                 Conical flask with ground-glass female joint, 50 mL which can be fitted to the filter funnel (3.4).

                                 3.6.

                                 Test tube with a tapering bottom and a sealing glass stopper, 10 mL.

                                 3.7.

                                 Calcium dichloride desiccator.

                                 3.8.

                                 HPLC system, consisting of:

                                             3.8.1.

                                             Binary pump.

                                             3.8.2.

                                             Manual or automatic injector equipped with 200 μL injection loop.

                                             3.8.3.

                                             In-line degasser.

                                             3.8.4.

                                             UV-VIS or IR detector.

                                 3.9.

                                 HPLC column (25 cm × 4 mm i.d.) with silica gel 60 (5 μm particle size).

                                 3.10.

                                 Syringe filter, 0,45 μm.

                                 3.11.

                                 Conical flask 25 mL.

                           4.   REAGENTS

                                 4.1.

                                 Potassium hydroxide minimum titre 85 %.

                                 4.2.

                                 Potassium hydroxide ethanolic solution, approximately 2 M.
                                 Dissolve 130 g of potassium hydroxide (4.1) with cooling in 200 ml of distilled water and then make up to one litre with ethanol (4.9). Keep the solution in well-stoppered dark glass bottles and stored maximum 2 days.

                                 4.3.

                                 Ethyl ether, for analysis quality.

                                 4.4.

                                 Potassium hydroxide ethanolic solution, approximately 0,2 M.
                                 Dissolve 13 g of potassium hydroxide (4.1) in 20 ml of distilled water and make up to one litre with ethanol (4.9).

                                 4.5.

                                 Glass 20x20 plates coated with silica gel, without fluorescence indicator, thickness 0,25 mm (commercially available ready for use).

                                 4.6.

                                 Acetone, for chromatography quality.

                                 4.7.

                                 n-Hexane, for chromatography quality.

                                 4.8.

                                 Ethyl ether, for chromatography quality.

                                 4.9.

                                 Ethanol of analytical quality.

                                 4.10.

                                 Ethyl acetate of analytical quality.

                                 4.11.

                                 Reference solution for thin-layer chromatography: cholesterol, phytosterols, alcohols and Erythrodiol 5 % solution in Ethyl acetate (4.10).

                                 4.12.

                                 Solution of 2,7-dichlorofluorescein, 0,2 % in ethanolic solution. Make slightly basic by adding a few drops of 2 M alcoholic potassium hydroxide solution (4.2).

                                 4.13.

                                 n-Hexane (4.7)/ethyl ether (4.8) mixture 65:35 (V/V).

                                 4.14.

                                 HPLC mobile phase n-hexane (4.7)/ethyl ether (4.8) (1:1) (V/V).

                           5.   REFERENCE METHOD: SEPARATION OF THE ALCOHOLIC COMPOUNDS BY BASIC THIN-LAYER CHROMATOGRAPHY (TLC) PLATE
                     Preparation of the basic thin layer chromatography plates. Immerse or dip the silica gel plates (4.5) about 4 cm in the 0,2 M ethanolic potassium hydroxide solution (4.4) for 10 seconds, then allow to dry in a fume cupboard for two hours and finally place in an oven at 100 °C for one hour.
                     Remove from the oven and keep in a calcium chloride desiccator (3.7) until required for use (plates treated in this way must be used within 15 days).
                     Place hexane/ethyl ether mixture (4.13) (Note 3) into the development chamber, to a depth of approximately 1 cm. Close the chamber with the appropriate cover and leave thus for at least half an hour, in a cool place, so that liquid-vapour equilibrium is established. Strips of filter paper dipping into the eluent may be placed on the internal surfaces of the chamber. This reduces developing time by approximately one-third and brings about more uniform and regular elution of the components.

                                    Note 3:

                                 The developing mixture should be replaced for every test, in order to achieve perfectly reproducible elution conditions. Alternative solvent 50:50 (V/V) n-hexane/ethyl ether may be used.

                           Prepare an approximately 5 % solution of the unsaponifiable prepared in Part 1 in ethyl acetate (4.10) and, using the 100 μL microsyringe (3.3), depose 0,3 ml of the solution on a narrow and uniform streak on the lower end (2 cm) of the chromatographic plate (4.5). In line with the streak, place 2 to 3 μL of the material reference solution (4.11), so that the sterol, triterpene dialcohols and alcohols bands can be identified after developing.
                     Place the plate in the developing chamber (3.1). The ambient temperature should be maintained between 15 and 20 °C (Note 4). Immediately close the chamber with the cover and allow eluting until the solvent front reaches approximately 1 cm from the upper edge of the plate. Remove the plate from the developing chamber and evaporate the solvent in a flow of hot air or by leaving the plate for a short while, under a hood.

                                    Note 4:

                                 Higher temperature could worsen the separation.

                           Spray the plate lightly and uniformly with the 2,7-dichlorofluorescein solution (4.12) and then leave to dry. When the plate is observed under ultraviolet lamp (3.2), the sterols, triterpene dialcohols and alcohols bands can be identified through being aligned with the spots obtained from the reference solution (4.11). Mark the limits of the bands along the edges of the fluorescence with a black pencil (see TLC plate in Figure 1).
                     By using a metal spatula, scrape off the silica gel of the marked area. Place the finely comminuted material removed into the filter funnel (3.4). Add 10 mL of hot ethyl acetate (4.10), mix carefully with the metal spatula and filter (under vacuum if necessary), collecting the filtrate in the conical flask (3.5.) attached to the filter funnel.
                     Wash the residue in the flask three times with ethyl ether (4.3) (approximately 10 mL each time), collecting the filtrate in the same flask attached to the funnel, evaporate the filtrate to a volume of 4 to 5 mL, transfer the residual solution to the previously weighed 10 mL test tube (3.6), evaporate to dryness by mild heating, in a gentle flow of nitrogen, make up again using a few drops of acetone (4.6), evaporate again to dryness. The residue contained in the test tube consists of the sterol and triterpene dialcohols or the alcohols and triterpenic alcohols fractions.
                     6.   SEPARATION OF THE ALCOHOLIC FRACTION BY HPLC
                     The unsaponifiable obtained from Part 1 is dissolved in 3 mL of the mobile phase (4.14), filter the solution with a syringe filter (3.10) and reserve.
                     Inject 200 μL of the filtered unsaponifiable solution in the HPLC (3.8).
                     Run the HPLC separation at 0,8 mL/min, discard the first 5 min. and collect in 25 mL conical flasks (3.11) between the 5 and 10 min. for aliphatic and triterpenic alcohols and between 11 and 25 min for sterols and erythrodiol and uvaol (Note 5).
                     The separation can be monitored with an UV detector at 210 nm wavelengths or a refractive index detector (see Figure 6).
                     The fractions are evaporated until dryness and prepared for chromatographic analysis.

                                    Note 5:

                                 Carefully control the pressure of the HPLC pump, the ethyl ether can increase the pressure, adjust the flow to keep the pressure under control.

                        PART 3

                        GAS CHROMATOGRAPHIC ANALYSIS OF THE ALCOHOLIC COMPOUNDS FRACTIONS

                     1.   SCOPE
                     This part gives general guidance for the application of capillary column gas chromatography to determine the qualitative and quantitative composition of the alcoholic compounds isolated in accordance with the method specified in Part 2 of this method.
                     2.   PRINCIPLE
                     The fractions collected from the unsaponifiable matter using TLC or HPLC are derivatized into trimethylsilyl ethers and analysed by capillary column gas chromatography with split injection and flame ionization detector.
                     3.   APPARATUS
                     The usual laboratory equipment and in particular the following:

                                 3.1.

                                 Test tube with a tapering bottom and a sealing glass stopper, 10 mL.

                                 3.2.

                                 Gas chromatograph suitable for use with a capillary column with split injection system, consisting of:

                                             3.2.1.

                                             A thermostatic chamber for columns capable of maintaining the desired temperature with an accuracy of ± 1 °C;

                                             3.2.2.

                                             A temperature-adjustable injection unit with a persilanised glass vaporising element and split system;

                                             3.2.3.

                                             A flame ionisation detector (FID);

                                             3.2.4.

                                             Data acquisition system suitable for use with the FID detector (3.10.3.), capable of manual integration.

                                 3.3.

                                 Fused-silica capillary column of length 20 to 30 m, internal diameter 0,25 to 0,32 mm, coated with 5 % Diphenyl - 95 % Dimethylpolysiloxane (SE-52 or SE-54 stationary phase or equivalent), to a uniform thickness between 0,10 and 0,30 μm.

                                 3.4.

                                 Microsyringe, of 10 μL capacity, for gas chromatography, with cemented needle suitable for split injection.

                           4.   REAGENTS

                                 4.1.

                                 Anhydrous pyridine, for chromatography quality.

                                 4.2.

                                 Hexamethyl disilazane of analytical quality.

                                 4.3.

                                 Trimethylchlorosilane of analytical quality.

                                 4.4.

                                 Sample solutions of sterol trimethylsilyl ethers. To be prepared at the time of use from sterols and erythrodiol obtained from oils containing them.

                                 4.5.

                                 Standard solutions of trimethylsilyl ethers of aliphatic alcohols from C20 to C28. They may be prepared from mixtures of pure alcohols at the time they are required for use.

                                 4.6.

                                 Carrier gas: hydrogen or helium, gas-chromatographic purity.

                                 4.7.

                                 Auxiliary gases: hydrogen, helium, nitrogen and air, of gas-chromatographic purity.

                                 4.8.

                                 Silylation reagent, consisting of a 9:3:1 (V/V/V) mixture of pyridine/hexamethyl disilazane/trimethylchlorosilane.

                                 4.9.

                                 n-Hexane, for chromatography quality.

                           5.   PREPARATION OF THE TRIMETHYLSILYL ETHERS
                     Add the silylation reagent (4.8) (Note 6), in the ratio of 50 μl for every milligram of alcoholic compound, in the test tube (3.1) containing the alcoholic compound fraction, avoiding any uptake of moisture (Note 7).

                                    Note 6:

                                 Ready for use solutions are available commercially. Other silylation reagents, such as, for example, bistrimethylsilyl trifluor acetamide + 1 % trimethylchlorosilane, which has to be diluted with an equal volume of anhydrous pyridine, are also available. Pyridine can be replaced by the same amount of acetonitrile.

                                    Note 7:

                                 The slight opalescence, which may form, is normal and does not cause any anomaly. The formation of a white flock or the appearance of a pink colour is indicative of the presence of moisture or deterioration of the reagent. If these occur the test must be repeated (only if hexamethyldisilazane/trimethylchlorosilane is used).

                           Stopper the test tube (3.1), shake carefully (without overturning) until the compounds are completely dissolved. Leave to stand for at least 15 minutes at ambient temperature and then centrifuge for a few minutes. The clear solution is ready for gas chromatographic analysis.
                     6.   GAS CHROMATOGRAPHIC ANALYSIS
                     6.1.   Preliminary operations, capillary column conditioning
                     Fit the column (3.3) in the gas chromatograph, by attaching the inlet end to the split injector and the outlet end to the detector.
                     Carry out general checks on the gas chromatograph unit (leaks from the gas circuits, detector efficiency, efficiency of the splitting system and recording system, etc.).
                     If the column is being used for the first time, it is recommended that it should be subjected to conditioning: passing a gentle flow of gas through the column itself, then switch on the gas chromatography unit and begin a gradual heating, up to a temperature of at least 20 °C above the operating temperature (Note 8). Hold this temperature for at least two hours, then place the entire unit in operating mode (adjustment of gas flows and splitting, ignition of the flame, connection with the computing system, adjustment of the column, detector and injector temperature, etc.) and then record the signal with a sensitivity at least two times greater than that one intended for the analysis. The course of the base line must be linear, without peaks of any kind, and must not show drift. A negative straight-line drift indicates leakage from the column connections; a positive drift indicates inadequate conditioning of the column.

                                    Note 8:

                                 The conditioning temperature must always be at least 20 °C less than the maximum temperature specified for the stationary phase used.

                           6.2.   Operating conditions
                     Optimize the temperature programme and the carrier gas flow so that chromatograms similar to Figures 3 to 6 are obtained.
                     The following parameters were tested and found useful:
                     6.2.1.   Aliphatic alcohols

                                 Oven Program

                                 180 °C (8 min.) → 260 °C (at 5 °C/min) → 260 °C (15 min)

                                 Injector Temperature

                                 280 °C

                                 Detector Temperature

                                 290 °C

                                 Linear Velocity of Carrier gas

                                 Helium (20 to 30 cm/s); Hydrogen (30 to 50 cm/s)

                                 Split Ratio

                                 1:50 to 1:100

                                 Volume Injected

                                 0,5 to 1 μL of TMSE solution

                           6.2.2.   Sterol and triterpenic dialcohols

                                 Oven Program

                                 260 ± 5 °C Isothermal

                                 Injector Temperature

                                 280 – 300 °C

                                 Detector Temperature

                                 280 – 300 °C

                                 Linear Velocity of Carrier gas

                                 Helium (20 to 30 cm/s); Hydrogen (30 to 50 cm/s)

                                 Split Ratio

                                 1:50 to 1:100

                                 Volume Injected

                                 0,5 to 1 μL of TMSE solution

                           These conditions may be changed according to the characteristics of the column and gas chromatograph, so as to obtain chromatograms, which meet the following requirements:

                                 —

                                 Alcohol C26 retention time shall be 18 ± 5 minutes.

                                 —

                                 Alcohol C22 peak shall be 80 ± 20 % of the full-scale value for olive oil and 40 ± 20 % of the full-scale value for olive-pomace oil.

                                 —

                                 The retention time for the β-sitosterol peak should be at 20 ± 5 min.

                                 —

                                 The campesterol peak should be: for olive oil (mean content 3 %) 20 ± 5 % of full scale.

                                 —

                                 All the present sterols must be separated. In addition to being separated, the peaks must also be completely resolved, i.e. the peak trace should return to the base line before leaving for the next peak. Incomplete resolution is, however, tolerated, provided that the peak at RRT 1,02 (Sitostanol) can be quantified using the perpendicular.

                           6.3.   Analytical procedure
                     By using the 10 μl microsyringe (3.4), take 1 μl of hexane, draw in 0,5 μl of air and then 0,5 to 1 μl of the sample solution. Raise the plunger of the syringe further, so the needle is emptied. Push the needle through the membrane of the injector and after one to two seconds, inject rapidly, and then slowly remove the needle after around five seconds. An automatic injector can be used as well.
                     Carry out the recording until the TMSE of the corresponding alcoholic compounds present are completely eluted. The base line must continue to meet the requirements of the corresponding operating conditions (6.2.1 or 6.2.2).
                     6.4.   Peak identification
                     Identify individual peaks on the basis of retention times and by comparison with the mixture of the aliphatic and triterpenic alcohols or the sterol and triterpene dialcohols TMSE, analysed under the same conditions. A chromatogram of the aliphatic and triterpenic alcohols fraction is showed in Figure 3 and the corresponding chromatograms for sterols and triterpenic dialcohols are showed in Figure 2.
                     The aliphatic alcohols are eluted in the following order: C20-ol (I.S.), C22-ol, C23-ol, C24-ol, C25-ol, C26-ol, C27-ol and C28-ol.
                     The sterols and triterpene dialcohols are eluted in the following order: cholesterol, brassicasterol, ergosterol, 24-methylen-cholesterol, campesterol, campestanol, stigmasterol, Δ7-campesterol, Δ5,23-stigmastadienol, clerosterol, β-sistosterol, sitostanol, Δ5-avenasterol, Δ5,24-stigmastadienol, Δ7-stigmastenol, Δ7-avenasterol, erythrodiol and uvaol.
                     6.5.   Quantitative evaluation
                     The peak areas of 1-eicosanol and of the aliphatic alcohols C22, C24, C26, C28 are calculated by a data acquisition system. The response factor for 1-eicosanol should be considered equal to 1.
                     Calculate the areas of the α-cholestanol and the sterol and triterpene dialcohols peaks by using the computing system. Ignore peaks for any compound, which are not included (ergosterol must not be calculated) among those listed in Table 1. The response factor for α-cholestanol should be considered equal to 1.
                     Calculate the concentration of each individual alcoholic compound, in mg/kg of fatty material, as follows:

                     where:

                                 Ax

                                 =

                                 Peak area for alcoholic compound x, in computing system counts.

                                 As

                                 =

                                 Area of the 1-eicosanol/α-cholestanol peak, in computing system counts.

                                 ms

                                 =

                                 Mass of added 1-eicosanol/α-cholestanol, in milligrams.

                                 m

                                 =

                                 Mass of the sample used for determination, in grams.

                           7.   EXPRESSION OF THE RESULTS
                     Report individual aliphatic and triterpenic alcohols concentrations as mg/kg of fatty material and their sum as 'total aliphatic alcohol content'. The total content is the sum of C22, C24, C26 and C28.
                     The composition of each of the individual alcoholic compounds should be expressed to one decimal point.
                     Total sterol concentration should be expressed without any decimal point.
                     Calculate the percentage of each individual sterol from the ratio of the relevant peak area to the total peak area for sterols:

                     where:

                                 Ax

                                 =

                                 Peak area for sterol x.

                                    ΣA

                                 =

                                 Total peak area for sterols.

                           Apparent β-sitosterol: Δ5,23-stigmastadienol + clerosterol + β-sitosterol + sitostanol + Δ5-avenasterol + Δ5,24-stigmastadienol.
                     Calculate the percentage of erythrodiol and uvaol:

                     where:

                                 AEr

                                 =

                                 Area of Erythrodiol in computing system counts.

                                 AUv

                                 =

                                 Area of Uvaol in computing system counts.

                                    Σ
                                    AT

                                 =

                                 Sum area for sterol + erythrodiol + uvaol in computing system counts.

                           Besides the calculation of relative percentage of single sterols and triterpenic dialcohols and the total concentration of sterols, the concentration of erythrodiol and of uvaol and their sum, in mg/kg of fatty material must be calculated, according the following expressions:

                     where:

                                 AEr

                                 =

                                 Peak area of Erythrodiol, in computing system counts.

                                 AUv

                                 =

                                 Area of Uvaol in computing system counts.

                                 As

                                 =

                                 Area of the α-cholestanol peak, in computing system counts.

                                 ms

                                 =

                                 Mass of added α-cholestanol, in milligrams.

                                 m

                                 =

                                 Mass of the sample used for determination, in grams.

                     Appendix

                                             1

                                             Hydrocarbons

                                             2

                                             α-Tocopherol

                                             3

                                             Prenols

                                             4

                                             Triterpenic Alcohols

                                             5

                                             Aliphatic Alcohols

                                             6

                                             Methyl Sterols

                                             7

                                             Sterols

                                             8

                                             Triterpenic Dialcohols

                        Figure 1 — TLC of the unsaponifiable fraction from olive pomace oil eluted twice with hexane:diethyl ether (65:35), developed with SO4H2 (50 %) and heated. The bands that should be scrapped are the ones contained within the rectangle, 1 are the bands for aliphatic alcohols and 2 for the sterols and triterpenic dialcohols.

                        Table I — Relative retention times for sterols

                                 Peak

                                 Identification

                                 Relative retention time

                                 SE 54 column

                                 SE 52 column

                                 1

                                 Cholesterol

                                 Δ-5-cholesten-3β-ol

                                 0,67

                                 0,63

                                 2

                                 Cholestanol

                                 5α-cholestan-3β -ol

                                 0,68

                                 0,64

                                 3

                                 Brassicasterol

                                 [24S]-24-methyl-Δ-5,22-cholestadien-3β -ol

                                 0,73

                                 0,71

                                 *

                                 Ergosterol

                                 [24S]-24-methyl-Δ-5,7,22 cholestatrien-3β -ol

                                 0,78

                                 0,76

                                 4

                                 24-methylene-cholesterol

                                 24-methylene-Δ-5,24-cholestadien-3β -o1

                                 0,82

                                 0,80

                                 5

                                 Campesterol

                                 (24R)-24-methyl-Δ-5-cholesten-3β -ol

                                 0,83

                                 0,81

                                 6

                                 Campestanol

                                 (24R)-24-methyl-cholestan-3β -ol

                                 0,85

                                 0,82

                                 7

                                 Stigmasterol

                                 (24S)-24-ethyl-Δ-5,22-cholestadien-3β -ol

                                 0,88

                                 0,87

                                 8

                                 Δ-7-campesterol

                                 (24R)-24-methyl-Δ-7-cholesten-3β -ol

                                 0,93

                                 0,92

                                 9

                                 Δ-5,23-stigmastadienol

                                 (24R,S)-24-ethyl-Δ-5,23-choIestadien-3β -ol

                                 0,95

                                 0,95

                                 10

                                 Clerosterol

                                 (24S)-24-ethyl-Δ-5,25-cholestadien-3β -ol

                                 0,96

                                 0,96

                                 11

                                 ß-sitosterol

                                 (24R)-24-ethyl-Δ-5-cholesten-3β -ol

                                 1,00

                                 1,00

                                 12

                                 Sitostanol

                                 24-ethyl-cholestan-3β -ol

                                 1,02

                                 1,02

                                 13

                                 Δ-5-avenasterol

                                 (24Z)-24-ethylidene-Δ-cholesten-3β -ol

                                 1,03

                                 1,03

                                 14

                                 Δ-5,24-stigmastadienol

                                 (24R,S)-24-ethyl-Δ-5,24-cholestadien-3β -ol

                                 1,08

                                 1,08

                                 15

                                 Δ-7-stigmastenol

                                 (24R,S)-24-ethyl-Δ-7-cholesten-3β -ol

                                 1,12

                                 1,12

                                 16

                                 Δ-7-avenasterol

                                 (24Z)-24-ethylidene-Δ-7-cholesten-3β -ol

                                 1,16

                                 1,16

                                 17

                                 Erythrodiol

                                 5α-olean-12-en-3β,28-diol

                                 1,41

                                 1,41

                                 18

                                 Uvaol

                                 Δ12-ursen-3β,28-diol

                                 1,52

                                 1,52

                        Figure 2 — GC-FID chromatographic profile of the sterol and triterpenic dialcohols from refined olive oil. (1) Cholesterol, (2) α-cholestanol (I.S.), (3) 24-methylencholesterol, (4) campesterol, (5) campestanol, (6) stigmasterol, (7) Δ5,23-stigmastadienol, (8) clerosterol, (9) β-sitosterol, (10) sitostanol, (11) Δ5-avenasterol, (12) Δ5,24-stigmastadienol, (13) Δ7-stigmastenol, (14) Δ7-avenasterol, (15) erythrodiol, (16) uvaol.

                        Figure 3 — GC-FID chromatographic profile of the sterol and triterpenic dialcohols from a lampante olive oil. (1) Cholesterol, (2) α-cholestanol, (3) brassicasterol, (4) 24-methylencholesterol, (5) campesterol, (6) campestanol, (7) stigmasterol, (8) Δ7-campesterol, (9) Δ5,23-stigmastadienol, (10) clerosterol, (11) β-sitosterol, (12) sitostanol, (13) Δ5-avenasterol, (14) Δ5,24-stigmastadienol, (15) Δ7-stigmastenol, (16) Δ7-avenasterol, (17) erythrodiol, (18) uvaol.

                        Figure 4 — GC-FID chromatographic profile of aliphatic alcohols and triterpenic alcohols of olive oil. (I.S.) C20-ol, (1) C22-ol, (2) C24-ol, (3) C26-ol, (4) C28-ol, (5) triterpenic alcohols.

                        Figure 5 — GC-FID chromatographic profile of aliphatic alcohols and triterpenic alcohols of a refined olive oil and a second centrifugation olive oil. (I.S.) C20-ol, (1) C22-ol, (2) C24-ol, (3) C26-ol, (4) C28-ol, (5) triterpenic alcohols.

                        Figure 6 — HPLC Chromatogram of an olive oil unsaponifiable separated by HPLC using a UV detector. (1) Aliphatic and triperpenic alcohols; (2) Sterols and triterpenic dialcohols

               ’


title: Commission Implementing Regulation (EU) 2019/66 of 16 January 2019 on rules on uniform practical arrangements for the performance of official controls on plants, plant products and other objects in order to verify compliance with Union rules on protective measures against pests of plants applicable to those goods

text:
                  17.1.2019

                  EN

                  Official Journal of the European Union

                  L 15/1

         COMMISSION IMPLEMENTING REGULATION (EU) 2019/66
         of 16 January 2019
         on rules on uniform practical arrangements for the performance of official controls on plants, plant products and other objects in order to verify compliance with Union rules on protective measures against pests of plants applicable to those goods
         THE EUROPEAN COMMISSION,
         Having regard to the Treaty on the Functioning of the European Union,
         Having regard to Regulation (EU) 2017/625 of the European Parliament and of the Council of 15 March 2017 on official controls and other official activities performed to ensure the application of food and feed law, rules on animal health and welfare, plant health and plant protection products, amending Regulations (EC) No 999/2001, (EC) No 396/2005, (EC) No 1069/2009, (EC) No 1107/2009, (EU) No 1151/2012, (EU) No 652/2014, (EU) 2016/429 and (EU) 2016/2031 of the European Parliament and of the Council, Council Regulations (EC) No 1/2005 and (EC) No 1099/2009 and Council Directives 98/58/EC, 1999/74/EC, 2007/43/EC, 2008/119/EC and 2008/120/EC, and repealing Regulations (EC) No 854/2004 and (EC) No 882/2004 of the European Parliament and of the Council, Council Directives 89/608/EEC, 89/662/EEC, 90/425/EEC, 91/496/EEC, 96/23/EC, 96/93/EC and 97/78/EC and Council Decision 92/438/EEC (Official Controls Regulation) (1), and in particular Article 22(3) thereof,
         Whereas:

                     (1)

                     Official controls in the premises and, where applicable, in other locations used by professional operators authorised to issue plant passports in accordance with Article 84(1) of Regulation (EU) 2016/2031 of the European Parliament and of the Council (2), should be carried out at least once per year. This is necessary to ensure a regular and consistent control covering the productive cycles of the relevant plants and also the life cycle of all relevant pests and their vectors.

                     (2)

                     The frequency of those controls should take into account the inspections at least once a year, and the sampling and testing if appropriate referred to in Article 92(1) of Regulation (EU) 2016/2031 in order to make sure that any inspections, and any sampling and testing performed under that Regulation are not repeated under this Regulation.

                     (3)

                     If necessary, on the basis of risk-related criteria, the competent authorities may increase the frequency of official controls in the premises and, where applicable, in other locations used by professional operators authorised to issue plant passports in accordance with Article 84(1) of Regulation (EU) 2016/2031.

                     (4)

                     Professional operators who have implemented for at least two consecutive years a pest risk management plan in accordance with Article 91 of Regulation (EU) 2016/2031 provide more reliable guarantees concerning the level of phytosanitary protection in their premises and, where applicable, in their other locations. Therefore, it is appropriate to allow competent authorities to reduce the frequency of official controls on those operators to at least once every two years.

                     (5)

                     A premise and, where applicable, other locations used by professional operators authorised to issue plant passports in accordance with Article 84(1) of Regulation (EU) 2016/2031 should be subject to at least one official control in addition to the one referred to in recital 1 if they are the place of origin of plants, plant products and other objects as defined in points (1), (2) and (5) of Article 2 of Regulation (EU) 2016/2031, which have been grown at least part of their life or have been located in a demarcated area established in accordance with Article 18(1) of that Regulation, and which can be expected to be infested by the pest for which that demarcated area had been established. That additional official control should be carried out as close as possible to the point in time when those plants, plant products and other objects are moved out of that demarcated area or from the infested zone to the buffer zone of that demarcated area. This is necessary to ensure that no phytosanitary risks occur after any normal official control and before the movement of the plants, plant products and other objects out of the demarcated area or from the infested zone to the buffer zone.

                     (6)

                     In order to ensure an appropriate level of phytosanitary protection as well as an effective overview on the import of plants into the Union and the risks thereof, the competent authorities, when the plants referred to in the first paragraph of Article 73 of Regulation (EU) 2016/2031 are imported into the Union territory, should perform official controls at arrival into the Union on at least 1 % of the consignments of those plants.

                     (7)

                     The official controls in the premises and, where applicable, in other locations used by professional operators authorised to apply the mark on wood packaging material referred to in Article 98(1) of Regulation (EU) 2016/2031 should be carried out at least once per year. This is necessary to ensure a regular and consistent control covering the phytosanitary risks associated with the production and trade of that type of material. If necessary, on the basis of risk-related criteria, the competent authorities may increase the frequency of official controls in the premises and, where applicable, in other locations used by professional operators authorised to apply the mark on wood packaging material referred to in Article 98(1) of Regulation (EU) 2016/2031.

                     (8)

                     As Regulations (EU) 2016/2031 and (EU) 2017/625 apply from 14 December 2019, this Regulation should also apply from that date.

                     (9)

                     The measures provided for in this Regulation are in accordance with the opinion of the Standing Committee on Plants, Animals, Food and Feed,

               HAS ADOPTED THIS REGULATION:

            Article 1
            Uniform frequency of official controls on professional operators authorised to issue plant passports
            Competent authorities shall perform official controls at least once per year in the premises and, where applicable, in other locations used by professional operators authorised to issue plant passports in accordance with Article 84(1) of Regulation (EU) 2016/2031.
            Those controls shall include inspections and, in the case of suspicion of risks to plant health, the sampling and testing referred to in Article 92(1) of Regulation (EU) 2016/2031.
            Those controls shall be carried out at the most appropriate time with regard to the possibility of detecting the presence of relevant pests or signs or symptoms thereof.

            Article 2
            Increase of frequency of official controls on professional operators authorised to issue plant passports
            Competent authorities may increase the frequency of the official controls referred to in Article 1, if the risk so requires, taking into account at least the following elements:

                        (a)

                        increased phytosanitary risks for the specific family, genera or species of the plants or plant products produced in those premises and, where applicable, in other locations, where more than one control is necessary due to the pest biology or the environmental conditions;

                        (b)

                        phytosanitary risks linked to the origin or provenance within the Union of particular plants, plant products or other objects;

                        (c)

                        number of production cycles in a year;

                        (d)

                        history of compliance of the professional operator with the applicable provisions of Regulations (EU) 2016/2031 and (EU) 2017/625;

                        (e)

                        available infrastructure and where the premises and, where applicable, where other locations used by the professional operator are situated.

            Article 3
            Reduction of frequency of official controls on professional operators authorised to issue plant passports
            Competent authorities may reduce the frequency of the official controls referred to in Article 1 to at least once every two years, if the risk so allows and the following conditions are fulfilled:

                        (a)

                        the professional operator has implemented for at least two consecutive years a pest risk management plan in accordance with Article 91 of Regulation (EU) 2016/2031;

                        (b)

                        the competent authority has concluded that that plan has been effective in reducing relevant phytosanitary risks and that the professional operator concerned has complied with the applicable provisions of Regulations (EU) 2016/2031 and (EU) 2017/625.

            Article 4
            Uniform minimum frequency of official controls on plants, plant products and other objects of a particular origin or provenance within the Union

               1.   A premise and, where applicable, other locations used by professional operators authorised to issue plant passports in accordance with Article 84(1) of Regulation (EU) 2016/2031 shall be subject to at least one official control in addition to the one referred to in Article 1 if they are the place of origin of plants, plant products and other objects as defined in points (1), (2) and (5) of Article 2 of Regulation (EU) 2016/2031, which have been grown at least part of their life or have been located in a demarcated area established in accordance with Article 18(1) of that Regulation, and which can be expected to be infested by the pest for which that demarcated area had been established. That additional official control shall be carried out as close as possible to the point in time when those plants, plant products and other objects are moved out of that demarcated area or from the infested zone to the buffer zone of that demarcated area.

               2.   When carrying out the official controls referred to in paragraph 1, the competent authorities shall assess the following elements:

                           (a)

                           the risk that the plants, plant products and other objects carry the relevant pest;

                           (b)

                           the risk of the presence of potential vectors of that pest, taking into account the origin or provenance within the Union of the consignments, the degree of susceptibility of the plants to infestation and the compliance by the professional operator responsible for the movement with any other measure taken to eradicate or contain that pest.

            Article 5
            Uniform minimum frequency of official controls on the plants referred to in the first paragraph of Article 73 of Regulation (EU) 2016/2031
            Identity checks and physical checks on the plants which are referred to in the first paragraph of Article 73 of Regulation (EU) 2016/2031 and enter the Union shall be carried out on at least 1 % of consignments of those plants.

            Article 6
            Uniform frequency of official controls on professional operators authorised to apply the mark on wood packaging material
            Competent authorities shall perform official controls at least once per year in the premises and, where applicable, in other locations used by professional operators authorised to apply the mark on wood packaging material referred to in Article 98(1) of Regulation (EU) 2016/2031.
            Those controls shall include the supervision referred to in Article 98(3) of Regulation (EU) 2016/2031.

            Article 7
            Increase of frequency of official controls on professional operators authorised to apply the mark on wood packaging material
            Competent authorities may increase the frequency of the official controls referred to in Article 6, if the risk so requires, taking into account one or more of the following elements:

                        (a)

                        increased phytosanitary risks linked to the presence of the pests in the Union territory;

                        (b)

                        wood packaging material, other plants, plant products or other objects having been subject to interceptions of pests;

                        (c)

                        history of compliance of the professional operator with the applicable provisions of Regulations (EU) 2016/2031 and (EU) 2017/625;

                        (d)

                        available infrastructure and where the premises and, where applicable, where other locations used by the professional operator are situated.

            Article 8
            Entry into force and application
            This Regulation shall enter into force the twentieth day following that of its publication in the Official Journal of the European Union.
            It shall apply from 14 December 2019.

            This Regulation shall be binding in its entirety and directly applicable in all Member States.
            Done at Brussels, 16 January 2019.

                  For the Commission

                  The President

               Jean-Claude JUNCKER

            (1)  OJ L 95, 7.4.2017, p. 1.

            (2)  Regulation (EU) 2016/2031 of the European Parliament of the Council of 26 October 2016 on protective measures against pests of plants, amending Regulations (EU) No 228/2013, (EU) No 652/2014 and (EU) No 1143/2014 of the European Parliament and of the Council and repealing Council Directives 69/464/EEC, 74/647/EEC, 93/85/EEC, 98/57/EC, 2000/29/EC, 2006/91/EC and 2007/33/EC (OJ L 317, 23.11.2016, p. 4).