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Instrumental Techniques to Classify Olive Oils according to Their Quality
Natividad Jurado-Campos1, Rocío Rodríguez-Gómez1, Natalia Arroyo-Manzanares2
1Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), University of Córdoba, Córdoba, Spain.
Critical Reviews in Analytical Chemistry
|July 14, 2021
Summary
This review explores alternative analytical techniques for classifying olive oil quality (extra virgin, virgin, lampante). These methods offer faster, more objective alternatives to current time-consuming official analyses.
Area of Science:
- Food Science
- Analytical Chemistry
- Agricultural Chemistry
Background:
- Current official methods for olive oil quality classification (extra virgin, virgin, lampante) rely on time-consuming physicochemical analyses and expert sensory panels.
- These traditional methods can lack objectivity and systematic application, leading to potential inefficiencies in classification.
Purpose of the Study:
- To review and evaluate alternative analytical techniques for olive oil quality classification.
- To identify methods that can complement or potentially replace aspects of the current official classification procedures.
Main Methods:
- Exploration of non-separation and separation analytical techniques reported in scientific literature.
- Analysis of methods for differentiating olive oil categories based on physicochemical and sensory characteristics.
Main Results:
- Identified various alternative techniques that can accurately classify olive oils.
- Detailed advantages and disadvantages of the reviewed alternative procedures compared to official methods.
Conclusions:
- Alternative analytical techniques present a viable and rapid option to enhance or substitute parts of the official olive oil classification process.
- Further research and implementation of these techniques can improve the efficiency and objectivity of olive oil quality assessment.
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