Chemistry in Olives

Category "Presentation", 8. – 10. grade

Simona Gocheva, 1010th grade[1]

Supervisor: Maya Naydenova

Secondary School of Mathematics and Natural Sciences “Geo Milev” – Stara Zagora (Bulgaria)

https://doi.org/10.53656/nat2025-3.28

Abstract. The main subject of the study is food chemistry, in particular – chemistry in olives. The research begins with an introduction that includes information about the olive tree, the leading producers on the global scale and its economic significance. The chemical composition of the fruit is outlined, along with its health benefits and nutritional value. The main industrial processing stages are described: from harvesting, through lye treatment, rinsing with water, fermentation and salting, oxidation and chemical coloring, flavouring with brine until the final product is achieved. The role of the main organic and inorganic compounds such as oleic acid, phenols, sodium hydroxide, iron salts, preservatives in influencing the taste and appearance of olives is examined. An ancient processing method is also explored, in which no chemical substances are used, except for clean water. The stages of olive oil production are laid out in detail, along with a classification of different types of oil and their respective compositions. Basic knowledge is provided to help consumers select high-quality olives. Two home experiments were conducted using two types of olives to demonstrate the presence or absence of acids in the brine used during processing.

Keywords: olives; chemical composition; processing; olive oil

Свързани статии:

Level of Innovative Capacity of ICT Sector Organizations According to Their Participation in Industrial Clusters Inclusive Education of Students with Autism Spectrum Disorder in Primary School Successful and Unsuccessful Choices at the Beginning of the Balkan Electrification: The Cases of Bulgaria and Serbia The Effect of Context-Based Organic Chemistry Learning on 9th Grade Students’ Motivation and Engagement