This article (open access) reviews papers published 2018-2023 that use analysis of phenols, coupled with chemometrics, in order to classify extra virgin olive oil (EVOO).
The authors conclude that the best classification systems with most potential for wider use were achieved by databases that combined phenols with other parameters. Tthe application of untargeted metabolomics for discovering authenticity markers for different cultivars and origins is still relatively scarce.
They also stressed that factors such as climate, cultivar location and agronomic practices, extraction, and processing conditions, as well as storage may affect oil composition including sterols and phenols profiles. Another confounding aspect is that most of the commercial oils are sold as blends, where a contribution of both the cultivars used and the geographical origin is expected.
They concluded that more investigations carried out on a higher number of samples are needed to strengthen the use of this analytical approach both for geographic traceability and for botanical origin traceability. This review highlighted the fact that most papers did not take into consideration a significant number of samples, and that sometimes there is an unbalanced relationship between the number of samples of a specific cultivar, or a specific geographical origin. Among other points of weakness, research studies did not report the correct legal classification as indicated on the label or certified by official analytical methods/organization.
EVOO samples analyzed in the reviewed papers (2018–2023) were collected or produced in different ways. The authors therefore recommended that future databases should be built from samples obtained with uniform, harmonized and reproducible extraction conditions and using validated and standardized analytical procedures coupled with appropriate chemometric approach. Such comprehensive information could be useful for the production of a database of the qualitative and quantitative profiles of phenols in PDO, PGI, and monovarietal and blend EVOO samples, obtained from different cultivars or different regions.
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