Possibilities Offered by Infrared and Raman Spectroscopic Techniques in Virgin Olive Oil Authentication

摘要

This paper presents an overview of the current status and recent trends in olive oil authentication by infrared and Raman spectroscopy. The aim is to set out the features of these techniques in the wide range of analytical tools available for the detection and quantification of olive oil adulteration. First of all, it is important to define the term authenticity. Although there is not complete agreement on this definition, the most appropriate could be: "an authentic product is one which is firstly described by its label and secondly complies with the legislation currently in force in the countries in which it is marketed" (Martin, 1996) to which we would add "or sold". From this definition, authenticity is more than just a control of adulteration as other criteria can also be included under authenticity issues: misla-belling, geographical origin, method of production, varieties, etc. This paper is focused on the adulteration of olive oil.