Rapid Analytical Method to Characterize the Freshness of Olive Oils Using Fluorescence Spectroscopy and Chemometric Algorithms.

One of the most important issues in the field of quality assurance of olive oils is the detection of the freshness of olive oil. In this study, 400 nm laser-induced fluorescence spectroscopy was used with supervised and unsupervised multivariate analysis methods to develop a rapid method able to discriminate between freshly produced olive oils and oil that has been stored for a period of time ranging from 12 to 24 months. The fluorescence spectral data were firstly processed by the PCA. This method shows strong discrimination of the three oil classes using the first three components which present 96% of the total variability of the initial data, and then supervised classification models were constructed using the discriminant partial least square regression PLS-DA, support vector machine SVM, and linear discriminant analysis LDA. These methods show a high capacity in the classification of the three classes of olive oil. The validation of these classification models by external samples shows a high capacity of classification of the samples in their class with an accuracy of 100%. This study demonstrated the feasibility of the fluorescence spectroscopy fingerprint (routine technique) for the classification of olive oils according to their freshness and storage time.