Application of NIR and MIR spectroscopy to extra virgin olive oil classification

The extra virgin olive oil (EVOO) plays an important role amongst the Mediterranean typical food products. Its typicality is strongly affected by the origin of raw material and the manufacturing technology. The European Union has recognized many EVOOs as Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI). These typical oils are mainly known for their sensory properties (Caporale et al., 2006), which are deeply influenced by the genetic matrix, that is by the cultivar of the olives used in production (Rotondi et al., 2011). Sensory and chemical properties of EVOO are also affected by the soil type on which the olives are grown, as well as by agronomic practices and climatic conditions (Tovar et al., 2002). Since EVOO is one of the more expensive vegetable oils, notably in presence of a PDO or PGI label, it is subjected to several commercial frauds. To protect consumers against fraudulent claims, rapid and easy analytical methods are necessary, at least for screening procedure. Spectroscopic techniques, associated with chemometric methods, have been shown to be useful for olive oil classifications (Galtier et al., 2007; Casale et al., 2010; Sinelli et al., 2010; De Luca et al., 2011; Casale et al., 2012). The aim of this work was to verify the possibility to use NIR and MIR spectroscopy for the classification of EVOOs on the basis of their fruity flavor intensity, geographical origin, and varietal composition.