Abstract

Over the past 30 years, there has been an emphasis on the quality, safety and nutritional proprieties of food products and thus an increasing interest by food producers to reveal frauds and to assure consumers regarding the quality and provenance of their products. In particular, olive oil has become more popular as a healthy food in contrast with the rapid decrease in world demand for animal fats in all their forms. In parallel, near infrared (NIR) spectroscopy has emerged in the food sector as a rapid and very useful tool for such purposes as quality control, process monitoring and estimating shelf-life. Despite its widespread use in the food sector, NIR spectroscopy is not commonly applied online in the olive oil production process: the challenge for the future is the development of dedicated analytical systems and oil analysers that can be used directly and simply in olive mills in order to guarantee the quality and authenticity of olive oil, following its production from the implantation of the tree to the bottling of the oil. This review summarises findings over the last two decades in which NIR spectroscopy was used for analysing olive oils.

© 2014 IM Publications LLP

Identification and quantification of vegetable oil adulteration with waste frying oil by laser-induced fluorescence spectroscopy

Shiguo Hao, Lian Zhu, Ronglong Sui, Mengling Zuo, Ningning Luo, Jiulin Shi, Weiwei Zhang, Xingdao He, and Zhongping Chen
OSA Continuum 2(4) 1148-1154 (2019)

Rapid determination of the main components of corn based on near-infrared spectroscopy and a BiPLS-PCA-ELM model

Lili Xu, Jinming Liu, Chunqi Wang, Zhijiang Li, and Dongjie Zhang
Appl. Opt. 62(11) 2756-2765 (2023)

Application of strongly overcoupled resonant modes of long-period fiber gratings to measure the adulteration of olive oil

Palas Biswas, Nandini Basumallick, Kamal Dasgupta, Ajay Ghosh, and Somnath Bandyopadhyay
Appl. Opt. 55(19) 5118-5126 (2016)

HomER: a review of time-series analysis methods for near-infrared spectroscopy of the brain

Theodore J. Huppert, Solomon G. Diamond, Maria A. Franceschini, and David A. Boas
Appl. Opt. 48(10) D280-D298 (2009)

Improved continuous locality preserving projection for quantification of extra virgin olive oil adulteration by using laser-induced fluorescence

Yinchao Zhang, Ting Li, He Chen, Siying Chen, Pan Guo, and Yi Li
Appl. Opt. 58(9) 2340-2349 (2019)