ArticleFoods (Basel, Switzerland)2025
Detection of Adulteration of Extra Virgin Olive Oil via Laser-Induced Breakdown Spectroscopy and Ultraviolet-Visible-Near-Infrared Absorption Spectroscopy: A Comparative Study.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Detection of Essential Oil Adulteration Using High-Temperature Gas Chromatography with a Flame Ionization Detector.Molecules (Basel, Switzerland) · 2026Article
- MOX Sensors for Authenticity Assessment and Adulteration Detection in Extra Virgin Olive Oil (EVOO).Sensors (Basel, Switzerland) · 2026Article
- Cold-Pressed Walnut-Oil Adulteration with Edible Oils Detection Using Vis-NIR Spectroscopy.Foods (Basel, Switzerland) · 2025Article
- Laser-Induced Breakdown Spectroscopy vs. Fluorescence Spectroscopy for Olive Oil Authentication.Foods (Basel, Switzerland) · 2025Article
- Establishment of a Daqu Grade Classification Model Based on Computer Vision and Machine Learning.Foods (Basel, Switzerland) · 2025Article
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4 authors.
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Abstract
The fast detection of Extra Virgin Olive Oil (EVOO) adulteration with poorer quality and lower price vegetable oils is important for the protection of consumers and the market of olive oil from fraudulent activities, the latter exhibiting an increasing trend worldwide during the last few years. In this work, two optical spectroscopic techniques, namely, Laser-Induced Breakdown Spectroscopy (LIBS) and UV-Vis-NIR absorption spectroscopy, are employed and are assessed for EVOO adulteration detection, using the same set of olive oil samples. In total, 184 samples were studied, including 40 EVOOs and 144 binary mixtures with pomace, soybean, corn, and sunflower oils, at various concentrations (ranging from 10 to 90%
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