FTIR coupled with chemometrics as a non-invasive tool for PDO olive oils’ discrimination

Quality schemes protect the diversity of traditional European foods, such as the Protected Designation of Origin (PDO) and the Protected Geographical Indication (PGI). Only the olive oils from extra virgin and virgin commercial categories can be labelled with a PDO or PGI. In Portugal, currently, there are six PDOs. Olive oils labelled as PDO present a superior chemical-sensory quality. Therefore, from a commercial point of view it is of paramount importance to be able to identify them according to the correct label, avoiding fraud and ensuring the consumer regarding the exact origin of the purchased oil. Non-invasive and fast techniques, like Fourier transform infrared spectroscopy (FTIR), have been applied to assess olive oil origin and to detect fraud and adulterations. Thus, this work aimed to use FTIR spectra coupled with linear discriminant analysissimulated annealing algorithm (LDA-SA) to classify commercial olive oils belonging to three Portuguese PDOs, namely, ‘Alentejo Interior’, ‘Beira Interior’, and ‘Trás-os-Montes’.

FTIR coupled with chemometrics as a non-invasive tool for PDO olive oils’ discrimination Poster de Conferência