Rapid Authentication of Olive Oil by Raman Spectroscopy Using Principal Component Analysis

A method of principal component analysis was employed to authenticate genuine olive oil based on Raman spectroscopy, which can reliably distinguish olive oil from other types of oils and can also accurately identify the level of adulteration in a set of olive oil samples contaminated with 5% or more of other types of oils, such as soybean oil, rapeseed oil, sunflower seed oil, and corn oil. The method is very easy, effective, time-saving, and requires minimal sample preparation. Therefore, the method is a promising technique for the rapid authentication application of olive oil. [Supplementary materials are available for this article. Go to the publisher's online edition of Analytical Letters for the following free supplemental resource(s): Additional text and table]