Application of new emerging techniques in combination with classical methods for the determination of the quality and authenticity of olive oil: a review
Hicham Zaroual, Christine Chèné, El Mestafa El Hadrami, Romdhane Karoui
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.