Journal Highlight: Chemometrical and molecular methods in olive oil analysis: A review

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  • Published: Dec 10, 2018
  • Author: spectroscopyNOW
  • Channels: Chemometrics & Informatics
thumbnail image: Journal Highlight: Chemometrical and molecular methods in olive oil analysis: A review

This review presents the multivariate methods that have been used in chemometrics associated with olive‐based product research, including all types of multivariate data such as chemical, molecular, sensory, marketing and cultural.

Chemometrical and molecular methods in olive oil analysis: A review

Journal of Food Processing and Preservation, 2018, 42, e13370 online
Evangelia V. Avramidou, Andreas G. Doulis, Panos V. Petrakis

Abstract: Foods based on Olea europaea are of substantial importance for Mediterranean people. The association between olive products with great civilizations emphasizes the role that played the olive tree products and especially the olive oil. This generated the need for authentication, quality control and traceability of olive products. The physicochemical and sensory analysis methods, both classical (discrimination, ordination, classification) and novel (artificial neural networks, fuzzy logic, expert systems, decision trees, support vector machines) supplemented with molecular marker techniques (SSR, AFLP, RAPD), generated the need for effective multivariate analytical methods. In this review, multivariate methods applied until now in chemometrics supplemented with molecular methods of olive‐based products were presented. This will facilitate researchers to select the best suitable statistical model or equation regarding their hypothesis and use the most appropriate method in order to improve the low level of adulterations and augment in the quality control databases for Mediterranean olive products.

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