MAIN AREAS
  • Agricultural production
  • Food, Drinks and Snuff Industries
  • Manufacture of fats and oils (vegetable and animal)
  • Food Sciences
Mª ÁNGELES PÉREZ JIMENEZ responsable IP-LAB212
HEAD OF THE FOOD LABORATORY (IMIDRA)

Dra. María  Ángeles Pérez Jiménez

Mª Angeles Pérez-Jimenez holds a PhD in Biology from the University of Alcalá de Henares and she is Head of the Food Laboratory at the Madrid Institute for Research and Rural Development Agricultural and Food (IMIDRA). The laboratory has the ENAC accreditation No. 402 / LE868 (UNE / EN / ISO / IEC 17025). Mª Angeles is Head of the Expert Panel of Virgin Olive Oil Tasters in the Community of Madrid. Dra. Pérez-Jimenez coordinates and participates in research projects related to the quality of virgin olive oil and wine.

mangeles.perez.jimenez@madrid.org

RESEARCH GROUP
Foto grupo Lab235
FOOD LABORATORY IMIDRA
The Food Laboratory IMIDRA was created in 1989. It aims to certificate and provide an official control for wines and extra virgin olive oil quality, in order to guarantee the quality of these products and contribute to the promotion and improvement of their commercialization. The Laboratory offers its analytical services to companies and individuals, with Reference Laboratory Designation of Origin Wines of Madrid and the Mark of Quality Assurance oils Madrid. It also attends official inspections and conducts analyzes for research projects.

Official accreditations: ENAC accreditation for conducting physical and chemical analysis of wines and physico-chemical and organoleptic analysis of virgin olive oil (Accreditation No. 402 / LE868)

CURRENT OFFER

Physico-chemical analysis of olive oil

  • Peroxide Index
  • Ultraviolet absorbance : K 270, K232 and DELTAK
  • Polyphenol index
  • Pigments

Organoleptic assessment of virgin olive oil

Organoleptic assessment of virgin olive oil by the method described in Regulation (EEC ) 2568/91 Annex XII

Physico-chemical wine analysis

  • Alcoholic gradeo
  • Density, dry extracto
  • Volatile Acidity and pH
  • Total and free Sulfurouso
  • Reducing sugarso
  • Total polyphenol indexo
  • Dye intensityo
  • Malic acid

Determination of oil yield

Determination of oil yield of olives and olive pomace (NMR)
INFRAESTRUCTURES
GRUPO LABORATORIO ALIMENTARIO LAB 235
GRUPO LABORATORIO ALIMENTARIO LAB 235
GRUPO LABORATORIO ALIMENTARIO LAB 235
GRUPO LABORATORIO ALIMENTARIO LAB 235
GRUPO LABORATORIO ALIMENTARIO LAB 235
GRUPO LABORATORIO ALIMENTARIO LAB 235
  • Automatic Titrator
  • Spectrophotometer UV-Visible
  • Electronic hydrometer
  • LISA 200 enzyme analyzer
  • Gas chromatography
  • Gas / Mass Chromatography
  • Liquid ChromatographyAnalyzer NMR (Nuclear Magnetic Resonance)
  • Battery 4 distillers-extractors
  • Two seeding devices and two precision scales
  • Water purification equipment (MilliQ deionized )
  • Water baths
  • 10 tasting glasses heaters of virgin olive oil
  • Stirrers with heating device
  • Calibrated glass material and plastic auxiliary material
LOCATION
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IMIDRA

Finca Experimental “El Encín”

Autovía del Noreste A-2 Km 38,2.

28800-Alcalá de Henares (Madrid)

ORDER MANAGEMENT

Prices for services are established in the Resolution of 23 December 2014 (BOCM no. 15 of January 19, 2015).

PERSONAL AND CONTACT INFORMATION

Mª Ángeles Pérez Jiménez

Head of the Food Laboratory at the Madrid Institute for Research and Rural Development in Food and Agriculture (IMIDRA)
mangeles.perez.jimenez@madrid.org
Tel.: + (34) 91 887 94 90

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