Skip to main content
ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #323739
Research Project: Defining, Measuring, and Mitigating Attributes that Adversely Impact the Quality and Marketability of Foods

Location: Healthy Processed Foods Research

Title: Recent advances in the use of NIR spectroscopy for qualitative control and protection of extra virgin olive oil

Author
item STELLA, ELISABETTA - University Of Tuscia
item MOSCETTI, ROBERTO - University Of Tuscia
item MASSANTINI, RICCARDO - University Of Tuscia
item MONARCA, DANILO - University Of Tuscia
item CECCHINI, MASSIMO - University Of Tuscia
item Haff, Ronald - Ron
item CONTINI, MARINA - University Of Tuscia

Submitted to: La Rivista Italiana Delle Sostanze Grasse
Publication Type: Review Article
Publication Acceptance Date: 11/7/2014
Publication Date: 9/15/2015
Citation: Stella, E., Moscetti, R., Massantini, R., Monarca, D., Cecchini, M., Haff, R.P., Contini, M. 2015. Recent advances in the use of NIR spectroscopy for qualitative control and protection of extra virgin olive oil. La Rivista Italiana Delle Sostanze Grasse. XCII:155-173.

Interpretive Summary: This paper reviews and discusses recent research regarding near infrared (NIR) spectroscopy as a tool for quality characterization of extra virgin olive oil. The reviewed research indicates that NIR spectroscopy combined with chemometric data analysis provides the means for rapid, noninvasive, economical and environment friendly evaluation of important oil qualitative parameters including: chemical composition; sensory, health and nutritional properties; shelf-life estimation; varietal and geographic identity, and; the presence of adulterants. Recent advances in technologies based on NIR spectroscopy allow substitute and/or support of traditional analytical techniques, both to monitor the effects of processing on oil quality and for on-line quality control testing.

Technical Abstract: Recent studies on the use of near infrared (NIR) spectroscopy for the qualitative characterization of extra virgin olive oil, are reported and discussed in this paper. Research results confirms that NIR spectroscopy, combined with chemometric data analysis, allows to simultaneously evaluate all qualitative aspects of oil: analytical parameters established by law, chemical composition, sensorial, health and nutritional properties, shelf-life estimation, varietal and geographic identity, presence of adulterants. NIR spectroscopy is a powerful and versatile tool for detecting extra virgin olive oils, being fast, noninvasive, economical and environment friendly. Today, NIR spectroscopy reliability means that it can substitute and/or support traditional analytical techniques, both to monitor the effects of processing on the oil quality and for check purposes.