Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.

Automated summary

Olive oil, with its high nutritional value, is prone to adulteration for economic reasons, raising concerns about authenticity. Various analytical techniques have been developed to detect and identify adulterated olive oils, ensuring their quality and authenticity. Infrared and Raman spectroscopy are discussed as candidate tools for examining authenticity, along with the use of volatile fractions as markers to distinguish between different varieties and adulterated oils.