Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review

Abstract

The determination of the quality and authenticity of olive oil becomes more and more required by producers, consumers, and authorities to thwarter falsification. Several analytical techniques including chemical, sensory, chromatography, and so on, are used for the determination of the quality and authenticity of olive oil. Although these methods are considered as the reference ones, they are cumbersome, time-consuming and destructive. Therefore, rapid analytical techniques such as fluorescence, ultraviolet-visible, near infrared, and mid infrared spectroscopies, electronic sensing, among others, are more and more used for the determination of the quality and authenticity of olive oils. This review will identify current gaps related to different analytical techniques in olive oil authentication and discuss the drawbacks of existing analytical methods concerning olive oil authenticity from 2010 up to now.

Keywords:

• Authenticity
• chemometry
• olive oil
• quality
• traceability

Additional information

Funding

This work has been carried out in the framework of ALIBIOTECH project which is financed by the European Union, the French State and the French Region of Hauts-de-France. Mr. Zaroual is grateful to Erasmus + MIC for its financial support of his Ph.D. during his stay at Artois University.