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<p>This study evaluates the effectiveness of various advanced analytical techniques for detecting and quantifying adulteration in extra virgin olive oil. The methods investigated include vibrational spectroscopy (Fourier-transform infrared, near-infrared, mid-infrared, Raman), UV–visible spectroscopy, nuclear magnetic resonance, fluorescence, and gas chromatography. These approaches were compared to official chemical methods in terms of speed, accuracy, and environmental impact. Results demonstrate that spectroscopic techniques combined with chemometric methods, particularly fluorescence and infrared spectroscopy coupled with multivariate analysis, offer rapid and accurate detection of adulteration, with classification rates reaching 95–100% in some studies. Gas chromatography coupled with mass spectrometry enabled geographical authentication with 94.5% accuracy. Chemometric methods such as principal component analysis and partial least squares regression proved essential for interpreting spectral data. This research highlights the potential of advanced analytical techniques for rapid, accurate, and non-destructive assessment of extra virgin olive oil authenticity. However, validation on larger representative samples and development of more affordable instruments are necessary for wider adoption in the industry.</p>

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A Comprehensive Review of Advanced Analytical Techniques and Chemometric Methods for Assessing Olive Oil Quality and Authenticity

  • 期刊论文

  • 发表日期：

    2025年6月4日

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  • Yassmin El morabit,
  • Mohamed El Maadoudi,
  • Naoual Alahlah,
  • Amin Salhi,
  • Hassan Amhamdi,
  • M’hamed Ahari

摘要

This study evaluates the effectiveness of various advanced analytical techniques for detecting and quantifying adulteration in extra virgin olive oil. The methods investigated include vibrational spectroscopy (Fourier-transform infrared, near-infrared, mid-infrared, Raman), UV–visible spectroscopy, nuclear magnetic resonance, fluorescence, and gas chromatography. These approaches were compared to official chemical methods in terms of speed, accuracy, and environmental impact. Results demonstrate that spectroscopic techniques combined with chemometric methods, particularly fluorescence and infrared spectroscopy coupled with multivariate analysis, offer rapid and accurate detection of adulteration, with classification rates reaching 95–100% in some studies. Gas chromatography coupled with mass spectrometry enabled geographical authentication with 94.5% accuracy. Chemometric methods such as principal component analysis and partial least squares regression proved essential for interpreting spectral data. This research highlights the potential of advanced analytical techniques for rapid, accurate, and non-destructive assessment of extra virgin olive oil authenticity. However, validation on larger representative samples and development of more affordable instruments are necessary for wider adoption in the industry.