Near-IR technique can test authenticity of extra virgin olive oil

摘要

A study published in the Journal of Food Science demonstrates the potential of using near-infrared spectroscopy to screen extra virgin olive oils (EVOO) for authenticity. The researchers developed the test by using Fourier-transform near infrared (FT-NIR) spectroscopy in combination with univariate and multivariate data analysis methods. Using disposable glass tubes, spectra for 62 reference EVOO, 10 edible oil adulterants, 20 blends consisting of EVOO spiked with adulterants, 88 retail EVOO products, and other test samples were rapidly measured in the transmission mode without any sample preparation. The researchers used the univariate conformity index (CI) and the multivariate supervised soft independent modelling of class analogy (SIMCA) classification tool to analyse the various olive oil products that were tested for authenticity against a library of reference EVOO.