**6. Acknowledgment**

The authors thank all tasters and the panel leader of the recognized professional panel at the Department of Food Science, University of Bologna.

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**7** 

**Quality Evaluation of Olives,** 

*Department of Chemistry, QOPNA Research Unit,* 

**Infrared Spectroscopy** 

*University of Aveiro* 

*Portugal* 

**Olive Pomace and Olive Oil by** 

Ivonne Delgadillo, António Barros and Alexandra Nunes

Olive oil extraction starts by crushing olives and ends by obtaining olive oil, vegetative water and partially de-oiled olive pomace (Petrakis 2006; Di Giovacchino 2000). In the industry it is important to know the amount of oil and water present in both olive fruits and olive pomace. In fact, the amount of oil is the parameter that establishes the price of raw materials and by-products and is critical for the optimization of extraction procedures.

There are publications compiling the various technological aspects of olive oil production, its quality, authenticity, chemical composition and the numerous analytical methodologies used for its characterization (Boskou 2006; Hardwood & Aparicio 1999; Hardwood & Aparicio 2000

The intrinsic characteristics of the production demand fast decisions based on rapid analytical results. Therefore, conventional analytical determinations of oil, water and acid value should be replaced by short time or real-time/in-line measurements. Rapid characterization of raw material allows the selection of olives according to quality, enabling

Nowadays, infrared spectroscopy has become widely used as a non-invasive tool for fast analyses with less to no sample pre-preparation. There are numerous publications on the use of infrared spectroscopy for the analysis of oils, some of them will be referred, later in

Baeten et al. (2000) published a paper on infrared and Raman spectroscopies and their potential for olive oil analysis. They described the instrumental techniques, interpretation of

This chapter reviews various applications of infrared spectroscopy for the analysis of olive oil, presents some results of the authors' work and emphasizes that infrared spectroscopy coupled with proper chemometric tools is an advantageous instrument, to be used in the

the spectra, data treatment and present potential applications.

industry, for olive quality evaluation and olive oil characterization.

Kiritsakis 1998; EC Reg No 2568/1991 and its amendment EC Reg No 1989/2003).

**1. Introduction** 

this document.

the production of higher quality oils.

