DEVELOPMENTS IN THE DETECTION OF ADULTERATION OF OLIVE OIL

The authenticity of products labelled as olive oil is of great importa nce from the standpoints of both commercial Value and health aspects. Over the years, a high degree of sophistication has evolved in chromat ographic methods for the analysis of both major and minor components o f oils and fats. At the same time, spectroscopic methods are emerging as potential tools for rapid screening of samples for the detection of adulteration. However, the complexity and intrinsic variability of bi ological samples such as olive oil and its potential adulterants deman ds the application of multivariate calibration or pattern-recognition techniques to aid interpretation of the data obtained using these inst rumental methods. Combination of the techniques of analytical chemistr y and chemometrics is mandatory for unequivocal identification and qua ntification of the adulteration of olive oil.