Consumers, which detected its high price compared to many other oils, know olive oil for its special appeal. Chemically, it contains almost the same component groups of polar, neutral and nonpolar groups. However, the presence of these groups and components differ from oil to another and may contain components that are present in smaller or larger amounts than other oils or completely absence in this oil or that. Thus, comparison of authentic olive oil and olive oil samples could indicate adulteration.
How to detect adulteration
Adulteration of usually change the original composition of the oil. Many researchers have showed this. Standards and specification set for olive oil grades were changed and new methods for olive oil authenticity are developed. One such simple ecn42 detection method was determination if triacylglycerols were modified indicating adulteration using high performance revered phase chromatography “HPRC”. This method is suitable for detection of most seed oils but some oils such as hazelnut oil not easily detected require a system that is suitable for components other than triacylglycerols.
MS, NMR, and FTR used for analysis of other non-glyceride components present can give better and more precise indication of adulteration.
Research studies showed that every individual oil is different from other oils as well different of the same oils produced in different times and locations.
This indicates to researchers that there is a hidden system to be uncovered that detects authenticity of any individual living system.