Abstract
The authentication of extra virgin olive oil and its
adulteration with lower-priced oils are serious
problems in the olive oil industry. In addition to the
obvious effect on producer profits, adulteration can
also cause severe health and safety problems. A number
of techniques, including chromatographic and
spectroscopic methods, have recently been employed to
assess the purity of olive oils. In this study Raman
spectroscopy together with multivariate and
evolutionary computational-based methods have been
employed to assess the ability of Raman spectroscopy to
discriminate between chemically very closely related
oils. Additionally, the levels of hazelnut oils used to
adulterate extra virgin olive oil were successfully
quantified using partial least squares and genetic
programming.
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