Analytical Chemistry and Foodomics: Determination of Authenticity and Adulteration of Extra Virgin Oil as Case Study

Abstract

During the last few years, olive oil quality and adulteration control has increased since it is of great importance to consumers, suppliers and retailers. Different analytical methods and parameters combined with statistical methods are used to detect the authenticity and adulteration of extra virgin oil in a global Foodomics approach. In the present chapter, the application of different analytical techniques and chemometrics for the determination of extra virgin olive oil authenticity including adulteration are discussed. Finally, the latest trends on analytical approaches to assess the olive oil geographical and varietal origin traceability are also examined.