ReviewAnalytical and bioanalytical chemistry2026
Innovative analytical techniques used for the investigation of extra virgin olive oil.
Review in Analytical and bioanalytical chemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 authors.
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Abstract
Extra virgin olive oil (EVOO) represents a high value-added food product due to its nutritional, functional, and sensory properties. At the same time, its economic relevance makes it highly susceptible to adulteration and mislabelling-fraudulent activities become, over time, more sophisticated and difficult to reveal-thus driving the demand for continuous analytical innovation. The present review critically summarizes the most relevant advances in analytical techniques for EVOO analysis reported between 2020 and 2025. The discussion encompasses recent developments in the analysis of volatile, semi-volatile, and non-volatile fractions, as well as contaminants, with particular emphasis on hyphenated chromatographic techniques, mass spectrometry systems, and emerging sensor-based platforms. Advances such as comprehensive two-dimensional gas chromatography, ambient and ambient-assisted ionization mass spectrometry, low-pressure gas chromatography, and integrated microsensing devices are highlighted for their potential to enhance analyte detectability, throughput, robustness, and eco-efficiency. Overall, such innovations are paving the way toward faster, greener, and more effective analytical workflows, in line with the principles of sustainable food analysis and contributing to stronger EVOO quality control.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.