Rapid NIR Determination of Virgin Olive Oil

Dear Colleagues,

Virgin olive oil is the juice from the olive drupe. It is a vegetable oil rich in monounsaturated fatty acids comprising natural antioxidants, both features providing benefits for health. The quality of olive oil presents a wide diversity, depending on many circumstances, from olive cultivation to commercial distribution. In addition, the olive mill needs rapid evaluation methods to separate the olive oils into different tanks according to their characteristics, thus preserving their quality, identity, and traceability. These exhaustive controls on intact olives and olive oil would only be possible with methods that immediately and continuously provide all the necessary information. Near infrared spectroscopy (NIRS) has provided remarkable milestones as a non-destructive method for these purposes. However, its diffusion in the industry is still not widespread.

We are interested in articles that explore NIRS determination of virgin olive oil quality. Potential topics include but are not limited to the following:

• Updated NIRS methods for routine analysis of olive oil quality features;
• Chemometric treatments of colloidal interferences for NIRS measures on veiled virgin olive oil;
• On-line measurement of the quality features of unfiltered virgin olive oils by NIRS;
• Progress on multiparametric NIRS applications.

Dr. José Antonio Cayuela-Sánchez
Guest Editor

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• chemometrics
• on-line
• NIRS
• veiled
• virgin olive oil