A new perspective regarding the adulteration detection of cold-pressed oils

Cold-pressed oils are present in our lives, as cooking or frying agents, and they play an essential role due to their positive impact on our body. However, the increase in their demand leads to certain unpleasant adulterations which influence their quality. The methods for the adulteration detection of cold-pressed oils are very important for consumers, regulations entities, producers, and scientists. The traditional methods, established by FAO, Codex Alimentarius or European Union are laborious, time-consuming, need solvents, and qualified personnel. There is a trend in developing new methods to reduce the time of analysis or to increase the quality of results. In our article, we gathered the newest technologies used for cold-pressed oil adulteration detection, other than olive oil, starting with spectroscopic methods, chromatographic methods, thermal methods, and alternative methods (e-nose and dielectric spectroscopy). The importance of chemometric in food adulteration detection is a crucial step in providing reliable models.