Identification of adulterants in olive oils

Abstract

Abstract The application of discriminant analysis for identifying and quantifying adulterants in extra virgin olive oils is presented. Three adulterants were used (sunflower oil, rapessed oil, and soybean oil) and were present in the range 5–95%. Near‐infrared spectroscopy and principal components analysis were used to develop a discriminant analysis equation that could identify correctly the type of seed oil present in extra virgin olive oil in 90% of cases. Partial least squares analysis was used to develop a calibration equation that could predict the level of adulteration. Cross validation suggested that it was possible to measure the level of adulteration to an accuracy of ±0.9%. External validation of the derived calibation equation gave a standard error of performance of ±2.77%.