OLEUM Project. Portable system for the determination of free acidity in virgin olive oil. Data from in-house validation

This data set contains the underlying data of the scientific publication: Grossi M., Palagano R., Bendini A., Riccò B., Servili M., García-González D. L., Gallina Toschi T. (2019). Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil. Food Control, 104:208-216, https://doi.org/10.1016/j.foodcont.2019.04.019. The quality of virgin olive oil - in terms of belonging to a specific quality grade (extra virgin, virgin, lampante) - is defined by a set of chemical-physical and sensory measurements. The free acidity is the first parameter that has to be determined through a procedure based on an acid-base titration that needs to be carried out in a chemical laboratory. This data set contains the in-house validation results of a portable battery-operated electronic system for the determination of free acidity in virgin olive oil that can be used for quick “in situ” tests in a production environment (olive oil mills or packaging centers) by people without particular training.