Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra

International audienceThe search for the origin and the authentication of virgin olive oils (VOOs) is a problem of topical interest. VOOs with the protected designation of origin (PDO) label can be subject to fraudulent practices owing to high price commanded by these oils. This work evaluates the capability of confocal Raman spectroscopy combined with chemometric treatments for determining the fatty acid and triacylglycerol (TAG) compositions of VOOs and for authenticating the PDO labels of six French VOOs. Fatty acid and TAG compositions were determined by chemometric analysis of the Raman spectra using the partial least square (PLS) algorithms. Predictions have provided good results on the high percentage compounds, but for the fatty acids at very low percentages the predicted results were very poor. The PLS-discriminant analysis model on Raman spectra was able to correctly classify 92.3% of French PDOs and 100% of PDO samples made with only one principal cultivar. However, it was noticeable that the first regression coefficient (which explains the greatest amount of variation of the data) obtained for each PDO could be compared one by one with the first regression coefficient obtained for the quantitative analysis of fatty acids and TAGs. The first regression coefficients obtained for PDOs differed widely from each other. Their study allowed interpreting the PDOs according to their chemical composition. This work confirms that fatty acid and TAG percentages may be used to authenticate French VOOs into PDO