Skip to main content

Characterization of Olive Oil by DSC

TA-1020: Characterization of Olive oil by DSC


Differential scanning calorimetry or DSC is a thermal analysis technique that measures the temperature and energy changes due to endothermic or exothermic reactions that occur as a sample is heated or cooled. It is used in a wide application range of materials such as polymers, pharmaceuticals, biomaterials and foods. In edible oils, the DSC result is significantly influenced by the fatty acids (FA) and triacylglyerols (TAG); and serves a fingerprint profile of a material. In this application, DSC is used in the characterization of fresh extra virgin olive oil (EVOO).

Thermal analysis products from Rigaku

TG-DTA is a hyphenated technology generally referred to as simultaneous thermal analysis (STA).



DSC with industry-first self-diagnostic feature and industry's highest temperature range

DSC is a thermal analysis technique that quantifies the amount of energy in a reaction.

Quantifies the energy changes in reactions such as melting, transition, crystallization and glass transition temperature.

DSC8271 is a high-temperature type DSC with a maximum temperature of 1,500°C.

TMA is the measurement of a change in dimension or mechanical property of the sample while it is subjected to a controlled temperature program.


The compact humidity generator (HUM-1) is connected to the TG-DTA for measurements under constant relative humidity water vapor atmosphere.


TMA/HUM measures change in dimension or mechanical property of a sample while subjected to a temperature regime under water vapor atmosphere with a constant relative humidity.

In TG-FTIR, gases evolved by volatilization or thermal decomposition are qualitatively analyzed, which allows you to track changes in the generated amount along with the temperature change.