Rapid Authentication of Olive Oil by Raman Spectroscopy Using Principal Component Analysis

Abstract

A method of principal component analysis was employed to authenticate genuine olive oil based on Raman spectroscopy, which can reliably distinguish olive oil from other types of oils and can also accurately identify the level of adulteration in a set of olive oil samples contaminated with 5% or more of other types of oils, such as soybean oil, rapeseed oil, sunflower seed oil, and corn oil. The method is very easy, effective, time-saving, and requires minimal sample preparation. Therefore, the method is a promising technique for the rapid authentication application of olive oil.

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Keywords:

• Authentication
• Olive oil
• Principal component analysis
• Raman spectroscopy

Acknowledgments

Financial support from the International Science and Technology Cooperation and Exchange Foundation (No. 2008DFA40270); the Commonwealth Scientific Foundation for Industry of Chinese Inspection and Quarantine (No. 10-40); the Ministry of National Science and Technology of China; and Science and Technology Program (2008IK131) from the General Administration of Quality Supervision, Inspection, and Quarantine of China are greatly appreciated.