Verification of olive oil composition
AssigneeNIR Technologies Inc.
InventorHormoz Azizian
Life of this patent
Estimating the term…
Abstract
A new rapid Fourier transform near infrared (FT-NIR) spectroscopic method is described to screen for the authenticity of edible oils, and in particular, extra virgin olive oils (EVOO). To screen these oils, the samples to be tested are pre-classified into one of a series of classification groups using a suitable classification criteria, such as fatty acid (FA) content. As a result, the oils are classified into Groups having similar properties. FT-NIR partial least squares (PLS1) calibration models are prepared for each group, based on FT-NIR analysis of authentic oils, and oils spiked with a specific type and amount of an adulterant. Using these different PLS1 calibration models, a more rapid method for analyzing commercial extra virgin olive oils for adulteration is provided.
Claims18
A method for the detection of adulteration in a test edible oil sample utilizing an FT-NIR analysis technique, comprising:
- A) conducting an FT-NIR spectroscopic analysis to determine an FT-NIR Index value for an edible oil sample by:
- (i) analysing an unadulterated, authentic edible oil sample using FT-NIR in order to determine the relative absorption by the authentic edible oil at two selected wave numbers, and thereby create an FT-NIR Index calibration model;
- (ii) conducting an FT-NIR spectroscopy analysis of an unknown edible oil sample and determining the relative absorption of said unknown oil sample at said two selected wave numbers;
- and,
- (iii) comparing, via a processor, the ratio of the relative absorption of said FT-NIR spectroscopy analysis of said unknown edible oil sample at the same two selected wave numbers, to said FT-NIR Index calibration model of said authentic edible oil, at the same selected wave numbers, in order to calculate said FT-NIR Index value;
- and
- (iv) reviewing said FT-NIR Index value, and if said FT-NIR Index value is below an accepted value, consider said test edible oil sample to be an adulterated oil sample,
- B) if said test oil sample is an adulterated oil sample, determine the type and/or quantity of adulteration of said test edible oil sample by:
- (v) preparing an FT-NIR calibration matrix, comprising a series of calibration models for at least two edible oil classifications, which classifications are established using a classification criteria, and which calibration models are based on FT-NIR analysis of authentic oils and authentic oils spiked with adulterants, for said classifications;
- (vi) conducting an FT-NIR spectroscopy analysis of said test edible oil sample;
- (vii) analysing said test edible oil sample using said classification criteria in order to determine and select the most suitable edible oil classification, and thereby determine the most suitable calibration models, for that test edible oil sample;
- and,
- (viii) comparing, via the processor, the FT-NIR spectroscopy analysis of said test edible oil sample, to said calibration models for said most suitable edible oil classifications, in order to determine the type and level of adulterant or adulterants present in said test edible oil sample.
Dependencies are inferred from the claim text.