Adulteration identification in extra virgin olive oil (EVOO) is a significant concern in the olive oil industry. This study aimed to detect low-level adulteration of EVOO with other edible oils by using a novel time-resolved laser-induced fluorescence (TRLIF) fingerprinting method. Five EVOO brands were first analyzed to assess its potential for classification based on their differing fluorophore content. The developed method effectively reduces the effects associated with the optical path length and excitation light intensity. Subsequently, three sets of binary mixtures were tested: EVOO adulterated with refined olive oil, soybean oil, and sunflower oil. Quantitative analysis was performed using parallel factor analysis, which achieved a cross-validation coefficient of determination (R²) exceeding 0.90, with a prediction error < 1.40 %. These findings demonstrate that this method has the potential to determine the purity and quality of EVOO.

中文翻译：

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开发用于检测特级初榨橄榄油中低水平掺假的时间分辨激光诱导荧光指纹图谱方法


特级初榨橄榄油 （EVOO） 中的掺假鉴定是橄榄油行业的一个重要问题。本研究旨在使用一种新的时间分辨激光诱导荧光 （TRLIF） 指纹图谱方法检测 EVOO 与其他食用油的低水平掺假。首先分析了五个 EVOO 品牌，以评估其根据不同荧光团含量进行分类的潜力。开发的方法有效地降低了与光程长度和激发光强度相关的影响。随后，测试了三组二元混合物：EVOO 掺杂了精制橄榄油、大豆油和葵花籽油。采用平行因子分析进行定量分析，交叉验证决定系数 （R²） 超过 0.90，预测误差 < 1.40 %。这些发现表明，这种方法有可能确定 EVOO 的纯度和质量。