title: The use of near-infrared spectrometry in the olive oil industry.
abstract: The enormous possibilities offered by near-infrared (NIR) spectroscopy for the (on/in/at-line) quality control process of olive fruits, pastes, and oils are summarized throughout this paper. Special attention has been paid to the combination of NIR and chemometric treatments for the on-line analysis of olive fruits and also for the quality parameters evaluation on olive oils and pastes which can enhance the production of a high quality olive oil and the selection of olive fruit with superior properties. The implementation of NIR sensors in olive mills with successful results has also been reviewed and the commercial olive fruit and oil analyzers highlighted.
authors.affiliation: Department of Analytical Chemistry, Research Building, University of Valencia, Burjassot, Valencia, Spain.
authors.forename: S
authors.initials: S
authors.lastname: Armenta
authors.forename: J
authors.initials: J
authors.lastname: Moros
authors.forename: S
authors.initials: S
authors.lastname: Garrigues
authors.forename: M
authors.initials: M
authors.lastname: de la Guardia
mesh_terms: D005227:Fatty Acids / Q000032:analysis; D005506:Food Contamination / Q000032:analysis; D019649:Food Industry / Q000295:instrumentation / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D031658:Olea / Q000737:chemistry; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry* / Q000145:classification; D019265:Spectroscopy, Near-Infrared / Q000379:methods; D014867:Water / Q000032:analysis
chemical_list: D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils; D014867:Water