AI-based hyperspectral and VOCs assessment approach to identify adulterated extra virgin olive oil

Violino, Simona; Benincasa, Cinzia; Taiti, Cosimo; Ortenzi, Luciano; Pallottino, Federico; Marone, Elettra; Mancuso, Stefano; Costa, Corrado

doi:10.1007/s00217-021-03683-4

Cited by 13 publications

(12 citation statements)

References 44 publications

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“…In summary, a strong reduction of pentanal and hexanal and its derivative compounds (which contribute to the green odor notes) has been observed in adulterated EVOO (Violino et al., 2021). The higher amounts of PUFA in oils other than EVOO (e.g., sunflower oil) result in a higher rate of volatile oxidation than observed for some oxidation markers (Van Durme & Vandamme, 2016).…”

Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 93%

“…An extensive study analyzing the evolution of food fraud over 30 years (1980–2010) found that the type of adulterated food most frequently reported in academic articles is olive oil (Moore et al., 2012). As traditional methodologies for identifying such adulterations through the assessment of quality and purity have some limitations (Conte et al., 2020), new analytical techniques need to be developed (Barbieri et al., 2020; Creydt & Fischer, 2018; Damiani et al., 2020; Violino et al., 2021).…”

Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 99%

“…The addition of other edible oils dilutes both the aroma and color of EVOO (Violino et al., 2021). However, to date, the technological determination of volatile organic compounds (VOCs) is not required to authenticate EVOO, even though they form an intrinsic part of the quality of the product and the perceived intensity of positive sensory attributes (Violino et al., 2021). There is clearly a need for reliable and inexpensive methods that can rapidly assess the VOC profile of EVOO on an industrial scale.…”

Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 99%

“…Over the last decade, numerous studies have targeted VOCs to identify EVOO adulteration with lower value oils such as corn, soybean, sunflower, high oleic sunflower, olive, soft‐refined olive, and refined olive oils (Azizian et al., 2015; Damiani et al., 2020; Drira et al., 2021; Ozcan‐Sinir, 2020; Van Durme & Vandamme, 2016; Violino et al., 2021; Zhou et al., 2021). The techniques applied include GC‐MS, GC‐FID, GC–olfactometry‑MS (GC‐O‐MS), GC ion mobility spectrometry (GC‐IMS), flash GC electronic nose (FGC E‐nose), thermogravimetric‐GC/MS (TGA‐GC/MS), selected ion flow tube MS (SIFT‐MS), FT‐NIR, and vis–NIR (Table 2).…”

Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 99%

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Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Lozano‐Castellón

López‐Yerena

Domínguez-López

et al. 2022

Comp Rev Food Sci Food Safe

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The growing demand for extra virgin olive oil (EVOO), appreciated for its unique organoleptic properties and health benefits, has led to various fraudulent practices to maximize profits, including dilution with lower value edible oils. The adulterated oils would be of poor nutritional quality, more readily oxidized, and may contain unhealthy substances formed during processing. Nevertheless, the range of available techniques to detect fraud in EVOO production has been growing. Reliable markers of EVOO adulteration include fatty acids and minor components such as sterols, tocopherols, triterpene alcohols, phenolic compounds, phospholipids, volatile compounds, and pigments. Additionally, increasing consumer interest in high-quality EVOO has led to the development of robust scientific methods for its traceability. This review focuses on (i) the usefulness of certain compounds as markers of EVOO adulteration; (ii) the potential health risks of consuming adulterated EVOO; and (iii) reliable methods for the geographical traceability of olive oil. In conclusion, fraudulent production practices need to be detected to preserve the beneficial health effects of EVOO and to avoid the potential risks associated with ingesting substandard oil. In this work, as EVOO certification and regulatory framework limitations have already been extensively reviewed, we focus our attention on biomarkers that guarantee both the authenticity and traceability of oil, and consequently its health properties. When it is unavailable to obtainThis is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

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Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 93%

Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 99%

Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 99%

Section: Fraud Authentication and Traceability Of Evoomentioning

confidence: 99%

See 2 more Smart Citations

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Lozano‐Castellón

López‐Yerena

Domínguez-López

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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“…Fourier-transform near infrared (FT-NIR), visible and near infrared (vis-NIR) thermogravimetric-GC/MS (TGA-GC/MS), gas chromatography–olfactometry-mass spectrometry (GC-O-MS), gas-chromatography ion mobility spectrometry (GC-IMS), flash gas-chromatography electronic nose (FGC-Enose) and GC with mass spectrometry (MS) or flame ionization detector (FID) are among the analytical techniques that have been used for the determination of volatile organic compounds [ 105 , 106 , 107 , 108 ]. Volatile oxidation compounds were determined by thermogravimetric-gas chromatography/mass spectrometry (TGA-GC/MS) in order to assess of olive oil adulteration with soybean oil [ 108 ].…”

Section: Adulteration Of Olive Oil Related To Its Oxidation With Mode...mentioning

confidence: 99%

Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies

et al. 2022

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Olive oil is considered to be a food of utmost importance, especially in the Mediterranean countries. The quality of olive oil must remain stable regarding authenticity and storage. This review paper emphasizes the detection of olive oil oxidation status or rancidity, the analytical techniques that are usually used, as well as the application and significance of chemometrics in the research of olive oil. The first part presents the effect of the oxidation of olive oil during storage. Then, lipid stability measurements are described in parallel with instrumentation and different analytical techniques that are used for this particular purpose. The next part presents some research publications that combine chemometrics and the study of lipid changes due to storage published in 2005–2021. Parameters such as exposure to light, air and various temperatures as well as different packaging materials were investigated to test olive oil stability during storage. The benefits of each chemometric method are provided as well as the overall significance of combining analytical techniques and chemometrics. Furthermore, the last part reflects on fraud in olive oil, and the most popular analytical techniques in the authenticity field are stated to highlight the importance of the authenticity of olive oil.

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Artificial Intelligence (AI) in Food Processing

Abinaya,

Panghal,

Kumar

et al. 2024

Nonthermal Food Engineering Operations

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AI-based hyperspectral and VOCs assessment approach to identify adulterated extra virgin olive oil

Cited by 13 publications

References 44 publications

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies

Artificial Intelligence (AI) in Food Processing

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