Verification Of Olive Oil Composition
AssigneeNIR Technologies Inc.
InventorHormoz Azizian
Life of this patent
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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.
Claims19
A method for the detection of adulteration in a test edible oil sample, comprising:
- establishing a series of edible oil classifications using a selection criteria;
- preparing an FT-NIR calibration matrix, comprising a series of calibration models for at least two edible oil classifications, based on FT-NIR analysis of authentic oils and authentic oils spiked with adulterants, for each classification;
- preparing and analysing said test edible oil sample using a pre-selection technique in order to determine and pre-select the most suitable edible oil classification, and thereby determine the most suitable calibration models, for that oil sample;
- conducting an FT-NIR spectroscopy analysis of said test edible oil sample;
- analysing the FT-NIR spectroscopy analysis of said test edible oil sample, at selected wave numbers;
- and,
- comparing the FT-NIR spectroscopy analysis of said test edible oil sample, to said calibration models for said classification, at said selected wave numbers, in order to determine whether said test edible oil sample had been adulterated.
Dependencies are inferred from the claim text.