Rapid detection of adulteration of olive oil with soybean oil combined with chemometrics by Fourier transform infrared, visible-near-infrared and excitation-emission matrix fluorescence spectroscopy: A comparative study

Abstract

Several spectroscopic techniques have been used to detect olive oil adulteration. To evaluate the performance of these spectral techniques on this issue, this work performed a comparative study on identifying adulterated olive oil with different concentrations of soybean oil based on Fourier-transform infrared (FTIR), visible-near-infrared (Vis-NIR) and excitation-emission matrix fluorescence spectroscopy (EEMs) combined with chemometrics. Principal component analysis (PCA)/ multi-way-PCA analysis showed the feasibility of the three spectral methods for the identification of olive oil adulteration. The accuracy of FTIR and Vis-NIR based on partial least squares discriminant analysis (PLS-DA) for adulterated olive oil was 100%, while the accuracy of EEMs based on unfold-PLS-DA was only 73%. The accuracy of EEMs combined with back-propagation artificial neural network based on self-weighted alternating trilinear decomposition is 100%. In comparison, FTIR and Vis-NIR are superior for the detection of olive oil adulteration due to the convenience of instrument operation and modeling.