Comparative analysis of olive oil from laboratory and industrial production: Quality characteristics and chemical composition of Chinese olive oils

The increasing health awareness among Chinese consumers has driven the rapid growth of the domestic olive oil industry. However, this expansion has not been accompanied by sufficient scientific evaluation of the quality of domestically produced olive oil. This study systematically compared the chemical composition, volatile compound profiles, and physicochemical properties of olive oils extracted at laboratory and industrial scales from five representative olive cultivars. A Generalized Linear Model (GLM) was applied to quantify the effects of olive variety and production method. Results indicated that production methods significantly influenced physicochemical indices such as peroxide value and free acidity, while the contents of bioactive compounds and volatile profiles were primarily determined by olive variety. Industrial olive oils met the stringent standards for extra virgin olive oil (EVOO), confirming China's capability to produce high-quality olive oil. Compared to the oils prepared in the laboratory, industrial oils exhibited higher oxidation levels, yet retained greater amounts of polyphenols and volatile compounds. Additionally, differences in extraction processes significantly affected the oil color and the composition of minor components. These findings provide practical insights for improving processing and quality control, supporting the advancement and global competitiveness of China's olive oil industry.