Extra virgin olive oil, Food authentication, Fluorescence spectroscopy, Portable sensor, Chemometrics

Olive oil is a high-value food product recognized for its nutritional, sensory, and economic importance. Due to its high market value, it is frequently adulterated with cheaper vegetable oils, compromising its quality, authenticity, and consumer confidence. The increasing demand for olive oil, particularly in countries such as Brazil, reinforces the need for reliable methods to ensure product authenticity and compliance with quality standards.

Although conventional analytical methods are accurate, they are often costly, time-consuming, and require sophisticated laboratory infrastructure. In contrast, spectroscopic techniques combined with chemometric analysis provide rapid and efficient alternatives for food authentication. Among these, fluorescence spectroscopy stands out for its high sensitivity to naturally fluorescent compounds in olive oil and its fast spectral acquisition.

Recent advances in portable analytical devices have enabled rapid, low-cost, and on-site authenticity assessment, making them promising tools for food quality control. Given the limited research on portable fluorescence spectroscopy for olive oil authentication, this study investigates the use of a portable fluorescence device combined with chemometric techniques to discriminate extra virgin olive oil from adulterated blends, contributing to practical applications in food authentication and quality assurance.