Exploring the Scientific Interest for Olive Oil Origin: A Bibliometric Study from 1991 to 2018

The authenticity and traceability of olive oils have been a growing concern over the past decades, generating numerous scientific studies. This article applies the tools of bibliometric analyses to explore the evolution and strategic orientation of the research focused on olive oil geographical and varietal origins. A corpus of 732 papers published in 178 different journals between 1991 and 2018 was considered. The most productive journals, authors and countries are highlighted, as well as the most cited articles associated with specific analytical techniques. A cluster analysis on the keywords generates 8 main themes of research, each focused on different analytical techniques or compounds of interest. A network between these thematic clusters and the main authors indicates their area of expertise. The metabolomics methods are drawing increasing interest and studies focused on the relationships between the origin and the sensory or nutritional properties provided by minor compounds of olive oils appear to be future lines of research.

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Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

Foods ◽

10.3390/foods10071565 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1565

Author(s):

Eleni Kakouri ◽

Panagiota-Kyriaki Revelou ◽

Charalabos Kanakis ◽

Dimitra Daferera ◽

Christos S. Pappas ◽

...

Keyword(s):

Gas Chromatography ◽

Raman Spectroscopy ◽

Olive Oil ◽

Nutritional Value ◽

Review Paper ◽

Geographical Origin ◽

Analytical Techniques ◽

Volatile Fraction ◽

Olive Oils ◽

Infrared And Raman Spectroscopy

Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.

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How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance

Natural Product Communications ◽

10.1177/1934578x1601100619 ◽

2016 ◽

Vol 11 (6) ◽

pp. 1934578X1601100 ◽

Cited By ~ 2

Author(s):

Manel Issaoui ◽

Guido Flamini ◽

Sondess Souid ◽

Alessandra Bendini ◽

Sara Barbieri ◽

...

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Quality Parameters ◽

Consumer Acceptance ◽

Consumer Acceptability ◽

Olive Oils ◽

Oil Market ◽

Minor Compounds ◽

Consumer Test ◽

Novel Products

With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as “flavored olive oils”, obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.

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Mass Spectroscopic Evaluation of Virgin Olive Oils (VOOs) Fatty Acid Profile in terms of Cultivar, Geographical Origin, Extraction and Packaging Type

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i5.783-788.2434 ◽

2019 ◽

Vol 7 (5) ◽

pp. 783 ◽

Cited By ~ 1

Author(s):

Didar Ucuncuoglu

Keyword(s):

Fatty Acid ◽

Olive Oil ◽

Oil Quality ◽

Geographic Origin ◽

Analytical Techniques ◽

Storage Conditions ◽

Olive Cultivar ◽

Aegean Region ◽

Olive Oils ◽

Dark Glass

Ensuring the olive oil quality and authenticity has become a great importance for both traditional and emerging olive oil producing countries. The chemical composition in olive oil heavily varies depending on the olive cultivar and its growing region, the agronomic applications, the olive oil production methods and the process and storage conditions. With the help of some analytical techniques and data evaluation methods, it is possible to grade olive oils in terms of their differences. This research examines particularly fatty acid composition of commercial olive oils (2017/2018 season) with mass detector coupled with gas chromatography (GC/MS). Results were evaluated for grading of them according to IOC regulations based on cultivar (ripe or unripe Ayvalik and Memecik), production (organic, stone mill, cold press, two or more centrifugation systems, filtered or unfiltered) and packing type (transparent or dark glass bottle and plastic bottle), and also their geographic origin (Ayvalik and Edremit towns, the Cunda Island, North Aegean region or South Aegean Region). According to overall data processing, virgin olive samples could be successfully distinguished in terms of theirs geographic origin and cultivar roots. Moreover, it was also explained that the effect of process and package type for grading of olive oils as ‘extra virgin’ or ‘virgin’.

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Quality of Commercial Flavoured Oils and Seed Oils Using a Widespread Analytical Protocol

Journal of Food Research ◽

10.5539/jfr.v3n4p78 ◽

2014 ◽

Vol 3 (4) ◽

pp. 78

Author(s):

Luisa Mannina ◽

Stefania Cesa ◽

Riccarda Antiochia ◽

Silvia Vista ◽

Anatoly P. Sobolev ◽

...

Keyword(s):

Olive Oil ◽

Seed Oils ◽

Free Acidity ◽

Nutritional Properties ◽

Olive Oils ◽

Analytical Protocol ◽

Sunflower Oils ◽

A Minor ◽

C Nmr

Commercial flavoured olive and olive-sunflower oils and seed oils with particular nutritional properties (e.g. linseed, safflower, sunflower, sesame and rice oils) were analysed using a widespread analytical protocol to have information on their quality and chemical composition. The protocol involved traditional determinations (free acidity, peroxide value, UV and VIS spectrophotometric indices, and fatty acid composition) along with 1H and 13C NMR analyses. Most of flavoured olive oils turned out to be lampante olive oils and not extra virgin as declared in the label on the bottle. In the case of olive-sunflower oils only a minor fraction of olive oil was revealed although these products are particularly expensive and the presence of olive oil is emphasized on the label. In some seed oils, refinement processes, not indicated on the bottle, were highlighted. Some compounds characteristic of specific seed oils were identified in the 1H spectra.

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State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils

Foods ◽

10.3390/foods10030484 ◽

2021 ◽

Vol 10 (3) ◽

pp. 484

Author(s):

Antia González-Pereira ◽

Paz Otero ◽

Maria Fraga-Corral ◽

Paula Garcia-Oliveira ◽

Maria Carpena ◽

...

Keyword(s):

Gas Chromatography ◽

Liquid Chromatography ◽

Olive Oil ◽

Food Industry ◽

State Of The Art ◽

Analytical Techniques ◽

Complete Analysis ◽

Food Fraud ◽

Olive Oils ◽

Analytical Approaches

The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chromatography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed.

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The Chemistry of Olive Oil: an endless story

OCL ◽

10.1051/ocl/2020024 ◽

2020 ◽

Vol 27 ◽

pp. 28

Author(s):

Lanfranco Conte

Keyword(s):

Stationary Phase ◽

Olive Oil ◽

Analytical Methods ◽

Degradation Products ◽

Analytical Control ◽

Chromatographic Separations ◽

Olive Oils ◽

Minor Compounds ◽

Short Time ◽

New Compounds

Because of their value, Olive oils, undergo to several attempts of adulteration and this improved the performances of analytical methods developed to check their authenticity. After the eve of the “Chemistry of indexes”, the development of separation techniques greatly improved the knowledge of the composition of lipids; the earlier gas chromatographic separations of fatty acid, could last even more than 40 minutes and the evaluation of minor fatty acids were problematic, at Bologna University, their previous separation on silver nitrate silica gel TLC was applied in 1974–1975, in order to concentrate them and obtain a better chromatogram. The gas chromatographic evaluation of minor compounds was another interesting challenge, packed columns with apolar stationary phase, admit the separation of few peaks; in 1975, the use of a slightly more polar stationary phase (OV17) highlighted the presence of Δ-5-avenasterol in olive oils. 1981 is a milestone for olive oil analytical control: Regulation (CEE) 2568/91 made the use of capillary columns mandatory. Official analytical methods consider many parameters, enclosed sensory evaluation, that is not matter for chemists, however, chemists are moved by curiosity and several papers had been published on the relationship between the volatile compounds of head space of olive oil and sensory characteristics. Despite being one of the more studied food, olive oils’ composition continues to give the chemists the possibility to discover new compounds, e.g. degradation products of sterols that leads to the standardization of the method for sterenes evaluation. From 1973 to nowadays, the laboratory performances greatly improved, nowadays it is possible to generate a huge number of data in a short time, then the problem is how to correctly interpretate them, surely chemometric and lipidomic greatly can help.

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The Use of Advanced Analytical Techniques for Characterization of the Chemical, Physical, and Crystallographic Nature of a Surface

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100071107 ◽

1973 ◽

Vol 31 ◽

pp. 132-133 ◽

Cited By ~ 1

Author(s):

R. E. Herfert

Keyword(s):

Surface Characterization ◽

Analytical Techniques ◽

X Ray Diffraction ◽

Depth Of Penetration ◽

X Ray ◽

The Past ◽

Transmission Electron ◽

Scanning Electron

Studies of the nature of a surface, either metallic or nonmetallic, in the past, have been limited to the instrumentation available for these measurements. In the past, optical microscopy, replica transmission electron microscopy, electron or X-ray diffraction and optical or X-ray spectroscopy have provided the means of surface characterization. Actually, some of these techniques are not purely surface; the depth of penetration may be a few thousands of an inch. Within the last five years, instrumentation has been made available which now makes it practical for use to study the outer few 100A of layers and characterize it completely from a chemical, physical, and crystallographic standpoint. The scanning electron microscope (SEM) provides a means of viewing the surface of a material in situ to magnifications as high as 250,000X.

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A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

Analytical Methods ◽

10.1039/d0ay01746a ◽

2021 ◽

Author(s):

Hicham Zaroual ◽

El Mestafa El Hadrami ◽

Romdhane Karoui

Keyword(s):

Fluorescence Spectroscopy ◽

Olive Oil ◽

Virgin Olive Oil ◽

Front Face ◽

Virgin Olive Oils ◽

Olive Oils ◽

Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

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Classifying the Past: Discriminant Analysis and its Application to Medieval Farming Systems

History and Computing ◽

10.3366/hac.1996.8.1.1 ◽

1996 ◽

Vol 8 (1) ◽

pp. 1-10 ◽

Cited By ~ 2

Author(s):

Ken Bartley

Keyword(s):

Cluster Analysis ◽

Discriminant Analysis ◽

Processing Time ◽

Farming Systems ◽

Frame Of Reference ◽

Analytical Models ◽

Successful Implementation ◽

Medieval Period ◽

The Past ◽

Livestock Management

This paper discusses the need for nationally based analytical models of the medieval period. The use of cluster analysis as a method for classifying demesne farms, by the crops they grew and their livestock management, is explained. Successful implementation of cluster analysis requires both the existence of a large base sample, to permit isolation of specific groupings within the data, and access to considerable processing time. The paper concludes by demonstrating how discriminant analysis can provide an efficient and systematic way of classifying even a single manor within a national frame of reference.

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Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose

Sensors ◽

10.3390/s21072298 ◽

2021 ◽

Vol 21 (7) ◽

pp. 2298

Author(s):

Pablo Cano Marchal ◽

Chiara Sanmartin ◽

Silvia Satorres Martínez ◽

Juan Gómez Ortega ◽

Fabio Mencarelli ◽

...

Keyword(s):

Olive Oil ◽

Low Cost ◽

Virgin Olive Oil ◽

General Purpose ◽

Quality Parameter ◽

Lasso Regression ◽

Virgin Olive Oils ◽

Electronic Noses ◽

Olive Oils ◽

Instrumental Technique

The organoleptic profile of a Virgin Olive Oil is a key quality parameter that is currently obtained by human sensory panels. The development of an instrumental technique capable of providing information about this profile quickly and online is of great interest. This work employed a general purpose e-nose, in lab conditions, to predict the level of fruity aroma and the presence of defects in Virgin Olive Oils. The raw data provided by the e-nose were used to extract a set of features that fed a regressor to predict the level of fruity aroma and a classifier to detect the presence of defects. The results obtained were a mean validation error of 0.5 units for the prediction of fruity aroma using lasso regression; and 88% accuracy for the defect detection using logistic regression. Finally, the identification of two out of ten specific sensors of the e-nose that can provide successful results paves the way to the design of low-cost specific electronic noses for this application.

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