The considerable rise in consumer interest in olive oil as a healthful product and the economic premium attached, particularly to the highest-quality categories, increase the risks of adulteration with cheaper products. Several analytical methods havebeen developed to detect adulteration of virgin olive oil by other oils which mainly present different chemical profile. These can be classified as destructive and non-destructive methods. In the destructive methods, the sample for analysis is subjectedto a chemical treatment while in a non-destructive method the sample is free of any treatment. Chromatographic methods currently used to detect adulteration of virgin olive oil (VO) by other oils suffer from the disadvantage that they are destructive methods. They are also time-consuming, not specific and qualitative ones. Therefore, a great effort is recently made to develop analytical methodologies that do not suffer from the above dissadvantages. These methodologies are based either on the different chemical composition of the major or minor constituents of olive oil relatively to other oils.
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