Rapid Extra Virgin Olive Oil Classification and Blend Quantitation

Rapid Extra Virgin Olive Oil Classification and Blend Quantitation

The resurgence of interest in the Mediterranean Diet and its associated health benefits have directed focus on the role that Extra Virgin Olive Oil plays. The increasing awareness is leading to increasing product demand, but also opportunities to compromise quality. Hence the need for rapid analytical methods to perform Quality Analysis of various product samples.

A-TEEM molecular fingerprinting, a technique based on simultaneous acquisition of Fluorescence Excitation Emission Matrices and Absorbance is shown to easily distinguish between Extra Virgin Olive Oil brands,
varietals, and provides a quantitative evaluation of blends.

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