Abstract
Three Portuguese olive oils with PDO ('Azeite do Alentejo Interior', 'Azeites da Beira Interior' and 'Azeite de Trás-os-Montes') were studied considering their physicochemical quality, antioxidant capacity, oxidative stability, total phenols content, gustatory sensory sensations and Fourier transform infrared (FTIR) spectra. All oils fulfilled the legal thresholds of EVOOs and the PDO's specifications. Olive oils from 'Azeite da Beira Interior' and 'Azeite de Trás-os-Montes' showed greater total phenols contents and antioxidant capacities, while 'Azeites da Beira Interior' presented higher oxidative stabilities. Linear discriminant models were developed using FTIR spectra (transmittance and the 1st and 2nd derivatives), allowing the correct identification of the oils' PDO (100 % sensitivity and specificity, repeated K-fold-CV). This study also revealed that multiple linear regression models, based on FTIR transmittance data, could predict the sweet, bitter, and pungent intensities of the PDO oils (R2 ≥0.979±0.016; RMSE≤0.26±0.05, repeated K-fold-CV). This demonstrates the potential of using FTIR as a non-destructive technique for authenticating oils with PDO.
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