International Journal of Food and Nutritional Science | 2015-07-21

A review: olive oil and its quality determination

Weng XC

Abstract

Olive is becoming increasingly popular because of its high nutritional value and special desired flavor. This paper systematically reviewed the market, especially in China and the production, nutrients and determination of the quality of olive oil. 31P NMR and FTIR have showed remarkable detection sensibility and reliability without regard to the virulence and complex they had brought, respectively, while a new method of 19F NMR was built and has showed it is a fast and convenient quality determination method. HPLC and other classical methods are reliable but they are much more laborious and tedious.

Keywords: olive oil, quality determination, adulteration, NMR, IR, HPLC