title: Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review.
abstract: Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of analytical tests planned to ensure its quality and genuineness. Almost all official methods demand high use of reagents and manpower. Because of that, analytical development in this area is continuously evolving. Therefore, this review focuses on analytical methods for EVOO/VOO which use fast and smart approaches based on chemometric techniques in order to reduce time of analysis, reagent consumption, high cost equipment and manpower. Experimental approaches of chemometrics coupled with fast analytical techniques such as UV-Vis spectroscopy, fluorescence, vibrational spectroscopies (NIR, MIR and Raman fluorescence), NMR spectroscopy, and other more complex techniques like chromatography, calorimetry and electrochemical techniques applied to EVOO/VOO production and analysis have been discussed throughout this work. The advantages and drawbacks of this association have also been highlighted. Chemometrics has been evidenced as a powerful tool for the oil industry. In fact, it has been shown how chemometrics can be implemented all along the different steps of EVOO/VOO production: raw material input control, monitoring during process and quality control of final product.
authors.affiliation: Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
authors.forename: Ana M
authors.initials: AM
authors.lastname: Gómez-Caravaca
authors.affiliation: Área Análisis de Medicamentos, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario and Instituto de Química Rosario (IQUIR CONICET-UNR), Suipacha 531, Rosario S2002LRK, Argentina. Electronic address: maggio@iquir-conicet.gov.ar.
authors.forename: Rubén M
authors.initials: RM
authors.lastname: Maggio
authors.affiliation: Dipartimento di Economia e Ingegneria Agrarie, Università di Bologna, Piazza Goidanich 60, I-47521 Cesena, FC, Italy; Pizzoli SpA, Via Zenzalino Nord 1, 40054 Budrio, BO, Italy.
authors.forename: Lorenzo
authors.initials: L
authors.lastname: Cerretani
mesh_terms: D000069463:Olive Oil / Q000032:analysis / Q000592:standards*; D011786:Quality Control
chemical_list: D000069463:Olive Oil
keywords: Analytical techniques; Authentication; Chemometrics; Olive oil; Quality control