A review: role of mass spectrometry in the quality and authenticity identification of olive oil

Abstract

SummaryQuality and authenticity identification of olive oil is a vital issue for the olive oil industry on account of its great economic value, unique sensory characteristics, and rich nutritional value. Therefore, it is of great significance to effectively detect olive oil's quality and authenticity. Mass spectrometry, based on the advantages of specificity, sensitivity, and fast analysis speed, has played an increasingly important role in the identification of olive oil quality and authenticity in recent years. Chromatography tandem–mass spectrometry (LC–MS, GC–MS) and direct mass spectrometry (DIMS, DART, MALDI, and PTR‐MS) techniques provide rich detection information in the identification of main compounds (fatty acids, triacylglycerols, etc.) and minor compounds (phenols, sterols, tocopherols, diacylglycerols, etc.) in olive oil. And these techniques are widely applied in whole oils analysis and characteristic compounds identification in olive oil. The literature results show that the combination of mass spectrometry data and chemometrics has made a significant contribution to determining the geographical traceability, adulteration identification, and grade classification of olive oil. This review aims to provide a certain reference for mass spectrometry techniques in the identification of olive oil quality and authenticity, and forecasts the development prospects.