A recently developed FT-NIR method in conjunction with partial least squares analysis was applied to retail labelled EVOO (Extra Virgin Olive Oil) purchased in College Park, MD, USA to rapidly predict whether they were authentic, potentially mixed with refined olive oil (RO) or other vegetable oil(s), or are of lower quality. 88 retail EVOOs were assessed according to published specified ranges, and only 33 (37.5%) satisfied the three published FT-NIR requirements identified for authentic EVOO products, which included the purity test. The remaining 55 samples (62.5%) did not meet one or more of the criteria established for authentic EVOO. This test was based on limits established for the contents of three potential adulterants: oils high in linoleic acid, oils high in oleic acid, palm olein, and/or refined olive oil. If assessments had been based strictly on whether the fatty acid composition was within the established ranges set by the International Olive Council (IOC), less than 10% would have been identified as non-EVOO.
Read the abstract at: FTIR Method for Authenticity of Extra Virgin Olive Oil