Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future

Purcaro, Giorgia; Bendini, Alessandra; Valli, Enrico; Lucci, Paolo; Moret, Sabrina; Maquet, Alain; Lacoste, Florence; Brereton, Paul; García‐González, Diego L.; Moreda, Wenceslao; Toschi, Tullia Gallina

doi:10.1016/j.tifs.2019.02.025

Cited by 125 publications

(117 citation statements)

References 62 publications

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“…Consequently, a controlled traceability system has become a requirement in the olive oil supply in order to protect consumers against any unapproved and fraudulent practices. Thus, olive oil authenticity and traceability are crucial in order to overcome frauds in the international olive oil trade [4,5]. For this reason, the European Union has adopted a series of regulations in order to certify, protect, and guarantee the quality of the monovarietal olive oils [6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Comparison and Discrimination of Two Major Monocultivar Extra Virgin Olive Oils in the Southern Region of Peloponnese, According to Specific Compositional/Traceability Markers

Skiada

Tsarouhas

Varzakas

2020

Foods

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The qualitative characteristics and chemical parameters were determined for 112 virgin olive oil samples of the two dominant olive cultivars in the southern region of Peloponnese, cv. Koroneiki and cv. Mastoides. As no relevant data exist for this geographical area, yet one of the most important olive-growing regions in Greece, this study aimed to evaluate and evidence the differences on specific chemical characteristics of the oils because of their botanical origin. Olive oils of Koroneiki variety were characterized by a three-fold lower concentration in heptadecanoic and heptadecenoic acid compared to oils of cv. Mastoides. In addition, Mastoides oils exhibited higher β-sitosterol and total sterols concentration and lower Δ-5-avenasterol and total erythodiol content compared to Koroneiki olive oils Analysis of variance and principal component analysis of the GC-analyzed olive oil samples showed substantial compositional differences in the fatty acid and sterolic profile between Koroneiki and Mastoides cultivars. Hence, results demonstrate that the fatty acid and sterolic profile can be used as exceptional compositional marker for olive oil authenticity.

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Section: Introductionmentioning

confidence: 99%

Comparison and Discrimination of Two Major Monocultivar Extra Virgin Olive Oils in the Southern Region of Peloponnese, According to Specific Compositional/Traceability Markers

Skiada

Tsarouhas

Varzakas

2020

Foods

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“…Official methods are not available for this purpose. Conte et al . revealed the gaps of the existing official legal standards and requested more efficient analytical solutions to overcome drawbacks and limitations of the official methods in Europe.…”

Section: Introductionmentioning

confidence: 99%

A Systematic Chemometric Approach to Identify the Geographical Origin of Olive Oils

Gertz¹,

Gertz²,

Matthäus

et al. 2019

Euro J Lipid Sci & Tech

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The verification of the geographical origin of olive oils by analytical techniques is still a challenge. The goal of this work is to explore the application and accuracy of different chemometric tools combined with near infrared spectroscopy (NIR) based analytical methods in the field of geographical authenticity of olive oils. As olive oils associated with different geographical origins are mainly characterized by different fatty acid (FA) and triacylglycerol (TAG) compositions, NIR methods for the fast and reliable determination of these parameters are developed. Next, these NIR methods are used to characterize a comprehensive set of olive oils (n > 5000) derived from 19 different countries. This set of data is used to build a statistical workflow, which allows the determination of the geographical origin of unknown olive oil samples. First of all, the untreated data set is pretreated by k‐means clustering and the selection of the relevant analytical variables by principal component analysis (PCA) and linear discriminant analysis (LDA) and min/max normalization of all parameters. Subsequently, classification is performed with a reduced sample set of the 200 most similar samples identified by k‐nearest neighbor tool (kNN). For classification purpose kNN, LDA, naïve Bayes classifier, and logit regression are applied. Practical Applications: The established statistical workflow can be used to verify the geographical origin of olive oils. The application and usage of up to four different statistical models for classification purpose results in a superior probability of the predicted origin in comparison to the application of only one single statistical classification test. As standardized methods are used as reference methods for building the NIR methods, the FA and TAG composition and the iodine value can be either determined by the standard methods or by the described NIR method. The presented statistical approach will help to build up a system for the verification of the geographical origin of olive oils.

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“…In 1991, the method was included into European regulations and obtained the legal validity for establishing the quality grade of the product that included only three categories of VOOs: EV, V, and L [8]. Since application of the method showed some drawbacks, drawing on its own experience, the IOC made a series of revisions to render the method simpler and more reliable [9].…”

Section: Introductionmentioning

confidence: 99%

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

Barbieri

Bubola

Bendini

et al. 2020

Foods

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A set of 334 commercial virgin olive oil (VOO) samples were evaluated by six sensory panels during the H2020 OLEUM project. Sensory data were elaborated with two main objectives: (i) to classify and characterize samples in order to use them for possible correlations with physical–chemical data and (ii) to monitor and improve the performance of panels. After revision of the IOC guidelines in 2018, this work represents the first published attempt to verify some of the recommended quality control tools to increase harmonization among panels. Specifically, a new “decision tree” scheme was developed, and some IOC quality control procedures were applied. The adoption of these tools allowed for reliable classification of 289 of 334 VOOs; for the remaining 45, misalignments between panels of first (on the category, 21 cases) or second type (on the main perceived defect, 24 cases) occurred. In these cases, a “formative reassessment” was necessary. At the end, 329 of 334 VOOs (98.5%) were classified, thus confirming the effectiveness of this approach to achieve a better proficiency. The panels showed good performance, but the need to adopt new reference materials that are stable and reproducible to improve the panel’s skills and agreement also emerged.

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Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future

Cited by 125 publications

References 62 publications

Comparison and Discrimination of Two Major Monocultivar Extra Virgin Olive Oils in the Southern Region of Peloponnese, According to Specific Compositional/Traceability Markers

Comparison and Discrimination of Two Major Monocultivar Extra Virgin Olive Oils in the Southern Region of Peloponnese, According to Specific Compositional/Traceability Markers

A Systematic Chemometric Approach to Identify the Geographical Origin of Olive Oils

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

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