Application Progress of Raman Spectroscopy in Adulteration and Quality Assessment of Olive Oil

Raman spectroscopy is one kind of non-elastic scattering spectrum. Based on the raman scattering effect,molecular vibration and rotation information can be obtained from the scattering spectra,which is different from the incident light frequencies.Raman spectroscopy exhibits excellent fingerprinting capabilities on rapid and sensitive detection and identification of olive oil because substances have characteristic spectra.Olive oil is the only one kind of vegetable oils that can consume directly with the original liquid without refining. Olive oil has a variety of physiological activity and is benefit to human health. Because of its high commercial value,it is risky and adulterated. How to quickly and effectively identify olive oil has become a focus of quality inspection departments and related companies.This article reviewed how to identify the quality of olive oil,such as unsaturation,iodine value,free fatty acid,oxidative stability and adulteration. The application progress of raman spectroscopy for adulteration and quality assay of olive oil was reported. Moreover,we also focus on the existing problems and the future development trend.