Abstract
This chapter discusses the strength, weaknesses and alternatives of the standard analytical determinations available to verify authenticity of virgin olive oil. The classical adulterations can be detected at low percentages by the combination of standard methods proposed to guarantee the quality and purity of olive oil described in the regulations. Other adulterations that are more sophisticated require further studies. The authenticity of olive oil is also linked to traceability, and in this respect, geographical traceability has brought new methods into play. Some of these methods that have been suggested to develop a traceability system for olive oil are discussed. This chapter also exposes some recommendations to develop efficient authenticity methods that can be useful in the detection of current authenticity and traceability problems in the olive oil sector based on: (i) identifying chemical markers with causal relationships; (ii) validating the proposed methods in an appropriate way; and (iii) creating large databases that included the peculiarities associated with the cultivar and with the agricultural practices.
| Language | English |
|---|---|
| Title of host publication | Food Traceability and Authenticity |
| Subtitle of host publication | Analytical Techniques |
| Publisher | CRC Press |
| Pages | 232-260 |
| Number of pages | 29 |
| ISBN (Electronic) | 9781498788434 |
| ISBN (Print) | 9781498788427 |
| DOIs | |
| Publication status | Published - 01 Jan 2017 |
Fingerprint
Keywords
- Adulteration
- Authenticity
- Classification
- Detection
- Extra virgin
- Olive oil
- Standard methods
- Traceability
Cite this
}
Analytical tools in authenticity and traceability of olive oil. / Tena, Noelia; Aparicio-Ruiz, Ramón; Koidis, Anastasios; García-González, Diego L.
Food Traceability and Authenticity: Analytical Techniques. CRC Press, 2017. p. 232-260.Research output: Chapter in Book/Report/Conference proceeding › Chapter
TY - CHAP
T1 - Analytical tools in authenticity and traceability of olive oil
AU - Tena, Noelia
AU - Aparicio-Ruiz, Ramón
AU - Koidis, Anastasios
AU - García-González, Diego L.
PY - 2017/1/1
Y1 - 2017/1/1
N2 - This chapter discusses the strength, weaknesses and alternatives of the standard analytical determinations available to verify authenticity of virgin olive oil. The classical adulterations can be detected at low percentages by the combination of standard methods proposed to guarantee the quality and purity of olive oil described in the regulations. Other adulterations that are more sophisticated require further studies. The authenticity of olive oil is also linked to traceability, and in this respect, geographical traceability has brought new methods into play. Some of these methods that have been suggested to develop a traceability system for olive oil are discussed. This chapter also exposes some recommendations to develop efficient authenticity methods that can be useful in the detection of current authenticity and traceability problems in the olive oil sector based on: (i) identifying chemical markers with causal relationships; (ii) validating the proposed methods in an appropriate way; and (iii) creating large databases that included the peculiarities associated with the cultivar and with the agricultural practices.
AB - This chapter discusses the strength, weaknesses and alternatives of the standard analytical determinations available to verify authenticity of virgin olive oil. The classical adulterations can be detected at low percentages by the combination of standard methods proposed to guarantee the quality and purity of olive oil described in the regulations. Other adulterations that are more sophisticated require further studies. The authenticity of olive oil is also linked to traceability, and in this respect, geographical traceability has brought new methods into play. Some of these methods that have been suggested to develop a traceability system for olive oil are discussed. This chapter also exposes some recommendations to develop efficient authenticity methods that can be useful in the detection of current authenticity and traceability problems in the olive oil sector based on: (i) identifying chemical markers with causal relationships; (ii) validating the proposed methods in an appropriate way; and (iii) creating large databases that included the peculiarities associated with the cultivar and with the agricultural practices.
KW - Adulteration
KW - Authenticity
KW - Classification
KW - Detection
KW - Extra virgin
KW - Olive oil
KW - Standard methods
KW - Traceability
UR - http://www.scopus.com/inward/record.url?scp=85052580057&partnerID=8YFLogxK
U2 - 10.1201/9781351228435
DO - 10.1201/9781351228435
M3 - Chapter
SN - 9781498788427
SP - 232
EP - 260
BT - Food Traceability and Authenticity
PB - CRC Press
ER -