title: In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization.
abstract: This paper evaluates the performance of the current analytical methods (standard and widely used otherwise) that are used in olive oil for determining fatty acids, triacylglycerols, mono- and diacylglycerols, waxes, sterols, alkyl esters, erythrodiol and uvaol, tocopherols, pigments, volatiles, and phenols. Other indices that are commonly used, such as free acidity and peroxide value, are also discussed in relation to their actual utility in assessing quality and safety and their possible alternatives. The methods have been grouped on the basis of their applications: (i) purity and authenticity; (ii) sensory quality control; and (iii) unifying methods for different applications. The speed of the analysis, advantages and disadvantages, and multiple quality parameters are assessed. Sample pretreatment, physicochemical and data analysis, and evaluation of the results have been taken into consideration. Solutions based on new chromatographic methods or spectroscopic analysis and their analytical characteristics are also presented.
authors.affiliation: †Instituto de la Grasa (CSIC), University Pablo de Olavide, Building 46, Ctra. de Utrera, km. 1, E-41013 Sevilla, Spain.
authors.forename: Noelia
authors.initials: N
authors.lastname: Tena
authors.affiliation: §Olive Center, University of California-Davis, Davis, California 95616, United States.
authors.forename: Selina C
authors.initials: SC
authors.lastname: Wang
authors.affiliation: †Instituto de la Grasa (CSIC), University Pablo de Olavide, Building 46, Ctra. de Utrera, km. 1, E-41013 Sevilla, Spain.
authors.forename: Ramón
authors.initials: R
authors.lastname: Aparicio-Ruiz
authors.affiliation: †Instituto de la Grasa (CSIC), University Pablo de Olavide, Building 46, Ctra. de Utrera, km. 1, E-41013 Sevilla, Spain.
authors.forename: Diego L
authors.initials: DL
authors.lastname: García-González
authors.affiliation: †Instituto de la Grasa (CSIC), University Pablo de Olavide, Building 46, Ctra. de Utrera, km. 1, E-41013 Sevilla, Spain.
authors.forename: Ramón
authors.initials: R
authors.lastname: Aparicio
mesh_terms: D002623:Chemistry Techniques, Analytical / Q000379:methods*; D005227:Fatty Acids / Q000032:analysis; D005506:Food Contamination / Q000032:analysis; D064088:Hazard Analysis and Critical Control Points / Q000379:methods*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*; D011786:Quality Control; D024505:Tocopherols / Q000032:analysis
chemical_list: D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils; D024505:Tocopherols
keywords: analytical methods; authentication; olive oil; quality; trade standards