Extra virgin olive oil (EVOO) is frequently adulterated with olive pomace oil and other vegetable oils. Although various official chemical methods are available for the detection of common adulterants in EVOO, these methods are laborious, time-consuming, and employ toxic chemicals. Thus, researchers have been exploring more rapid and accurate analytical techniques to detect and quantify adulteration in EVOO, and this review is focused on summarising the methods developed in the past few years. The review examines chromatographic, spectroscopic, differential scanning calorimetry (DSC), DNA analysis and digital imaging approaches to detecting adulteration. The review concludes that the currently used official methods should be upgraded as they are reported to be less sensitive than these latest methods.
Read the abstract of the review here