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Geographical origin, cultivar, and olive ripening stage are important factors which affect the typical flavor profile of extra virgin olive oils. Aromatic compounds and sensorial profiles of “Casaliva”, “Frantoio”, and “Leccino” olive oils from three different Italian production regions Abruzzo (eastern-central Italy), Lombardy (northern Italy), and Tuscany (western-central Italy) were assessed in two cropping years and at three olive ripening stages (green, veraison, and ripe). The chemical aromatic compounds were more effective in discriminating the oils than their sensorial attributes. Oils showed peculiar aromatic and sensorial profiles according to their region of origin. Genetically similar “Casaliva” and “Frantoio” showed also analogous profiles, but distinct from “Leccino”. The interaction between regions of cultivation and cultivars significantly affected the flavor profiling. Practical applications: This research provides a sound proof that geographical origin, cultivar, and fruit ripening stage, could play an important interactive role in shaping the flavor profiling of extra virgin olive oils. This represents a scientific basis of the “typicality” concept, which should address the marketing strategies for exploiting of the PDO products.

Extra virgin olive oils from different regions of Italy, both made in artisan manner and industrially produced, were analyzed by means of multi-angle and multi-wavelength absorption spectroscopy in the visible spectral range, and were then compared with other edible oils. A multivariate processing of the spectral data produced maps of oils clustered according to oil type and geographic origin.

A fiber optic setup for diffuse-light absorption spectroscopy in the wide 400–1700 nm spectral range is experimented for detecting and quantifying the adulteration of extra virgin olive oil caused by lower-grade olive oils. Absorption measurements provide spectral fingerprints of authentic and adulterated oils. A multivariate processing of spectroscopic data is applied for discriminating the type of adulterant and for predicting its fraction.

A selection of top-quality extra virgin olive oils with excellent nutraceutic properties was artificially adulterated by means of lower-grade olive oils commonly used in commercial counterfeits. The oil sample set was analyzed by means of diffuse-light absorption spectroscopy performed in the wide 400- 1700 nm spectral range. A setup based on optical fiber technology was experimented, which made use of an optical fiber supercontinuum source. The spectroscopic library was processed by means of a Partial Least Squares regression for quantifying the adulterant concentration, followed by a Principal Component Analysis and Linear Discriminant Analysis for identifying the type of adulterant.

Because of its high price, the extra virgin olive oil is frequently target for adulteration with lower quality oils. This paper presents an innovative optical technique capable of quantifyi ng the adulteration of extra virgin olive oil caused by lower-grade olive oils. It relies on spectral fingerprinting the test liquid by means of diffuse-light absorption spectroscopy carried out by optical fiber technology in the wide 400-1700 nm spectral range. Then, a smart multivariate processing of spectroscopic data is applied for immediate prediction of adulterant concentration. Keywords: extra virgin olive oil, absorption spectroscopy, integra ting cavity, optical fibers, adulteration, chemometrics 1. THE EXTRA VIRGIN OLIVE OIL Extra virgin olive oil (EVOO) is the only vegetable oil that is consumed as it is – freshly pressed from the fruit. The beneficial health effects of EVOO are due to both its high content of monounsaturated fatty acids and of polyphenols – the antioxidant substances. Only EVOO from the first pressing, because it is less processed, contains the highest levels of antioxidants. Moreover, no other naturally produced vegetable oil has as large an amount of monounsaturated fatty acids as the EVOO. It is a “healing fat”, since it controls the “bad” LDL cholesterol levels while raising the “good” HDL ones

Italian extra virgin olive oils from four regions covering different latitudes of the country were considered. They were analyzed by means of absorption spectroscopy in the wide 200-2800 nm spectral range, and multivariate data processing was applied. These spectra were virtually a signature identification from which to extract information on the region of origin and on the most important quality indicators. A classification map was created which was able to group the 80 oils on the basis of their region of origin. Furthermore, a model for the prediction of quality parameters such as oleic acidity, peroxide number, K232, K270 and Delta K, was developed.

A selection is presented of fiber-optic and micro-optic devices that have been designed and tested for guaranteeing the quality and safety of typical foods, such as extra virgin olive oil, beer, and milk. Scattered colorimetry is used to authenticate various types of extra virgin olive oil and beer, while a fiber-optic-based device for UV-VIS-NIR absorption spectroscopy is exploited in order to obtain the hyperspectral optical signature of olive oil. This is done not only for authentication purposes, but also so as to correlate the spectral data with the content of fatty acids, which are important nutritional factors. A micro-optic sensor for the detection of olive oil aroma that is capable of distinguishing different ageing levels of extra virgin olive oil is also presented. It shows effective potential for acting as a smart cap of bottled olive oil in order to achieve a non-destructive olfactory perception of oil ageing. Lastly, a compact portable fluorometer for the rapid monitoring of the carcinogenic M1 aflatoxin in milk, is experimented.

U EU je shvaćena bit konvencije iz Ria de Janeira da se na bioraznolikosti moraju temeljiti poljoprivredne politike. Ruralna politika EU predviđa uostalom čitav niz agroambijentalnih mjera koje nagrađuju poljoprivredna poduzeća koja prakticiraju akcije održivog ambijentalnog razvoja. Situacije koje su smatrane kao prijetnje okolišu jesu, pretjerano iskorištavanje resursa, nestanak bioraznolikosti i napuštanje tala što može prouzročiti gubitak obrađenog sloja, stolječima obrađivanog od strane čovjeka koji je dao ruralnom ambijentu dignitet habitata i pejzaža. Maslinarstvo, svojstveni element mediteranskog pejzaža predstavlja u tom smislu primjer kulture zaštite i sveopćeg održavanja. Usmjerena politika održivosti mora odgovarati ekonomskom, socijalnom i ekološkom problemu, osim favoriziranja usmjerene proizvodnje u interesu potrošača. Maslinarstvo ne implicira nužnost povratku tradicionalnom načinu obrađivanja kao kod slučaja biološke proizvodnje kada se mora voditi računa o fitosanitarnom i prirodnom načinu proizvodnje kako bi izbjegli korištenje pesticida.Ponovni pokušaji razvoja maslinarstva ne mogu se oslanjati na dotada korišteni biljni materijal. Treba analizirati fleksibilnost genotipa ne bi li slučajno provocirali eventualnu biološku katastrofu, što se već desilo kod ostalih voćnih vrsta nekontroliranom upotrebom sorata od jednog do drugog područja potpuno različitih osobina. Time je sortama oduzeta odlučujuća uloga svojstvene proizvodnje. Događaji koji naslućuju privredno oživljavanje modernog maslinarstva i u onim zemljama gdje nema tradicionalne proizvodnje, razni međunarodni pokušaji usmjereni prema zaštiti bioraznolikosti sačinjavaju idealni instrument za promociju novih modela za održivu proizvodnju., The UN have grasped the idea of the Convention in Rio de Janeiro to make biodiversity the keystone of agricultural policy.Plans in the rural policy in the UN include a series of agroenvironmental measures to reward agricultural firms practising sustainable environmental development. The situations considered damaging for the environment are overexplotation of resources,disappearance of biodiversity and abandonment of soils which may cause loss of the layer that has been cultivated by man for centuries giving the rural environment dignity of habitat and landscape. Olive growing,a characteristic element of Mediterranean landscape is an example of protection and general survival.The targeted policy of sustainability must meet the economic,social and ecological problems besides favouring targeted production in the interest of consumers. Olive growing respecting the environment does not mean returning to traditional cultivation as in the case of biological production when phytosanitary and natural methods of production must be considered in order to avoid the use of pesticides. Repeated attempts to develop olive growing cannot rely on the plant material used so far.Genotype flexibility should be analyzed not to provoke a biological disaster which has already happened with other fruit varieties by unconrolled use of varieties in areas of quite different characteristics.Thus the varieties have been deprived of their important role in production. The events indicative of economic revival of modern olive growing in the countries where olives have not been traditionally grown,various international attempts directed at protection of biodiversity are an ideal instrument of sustainable production.

Italian extra virgin olive oils bearing labels of certified area of origin were considered. Their multispectral digital signature was measured by means of absorption spectroscopy in the 200-1700 nm spectral range. The instrumentation was a fiber optic-based, cheap, and compact device. The spectral data were processed by means of multivariate analysis and plotted on a 2D classification map. The map showed sharp clusters according to the geographical origin of the oils, thus demonstrating the potentials of UV-VIS-NIR spectroscopy for optical fingerprinting. Then, the spectral data were correlated to the content of the most important fatty acids. The good fitting achieved demonstrated that the optical fingerprinting can be used also for predicting nutritional and chemical parameters.

A selection of fiber-optic and micro-optic devices is presented designed and tested for monitoring the quality and safety of typical foods, namely the extra virgin olive oil, the beer, and the milk. Scattered colorimetry is used for the authentication of various types of extra virgin olive oil and beer, while a fiber-optic-based device for UV-VIS-NIR absorption spectroscopy is exploited in order to obtain the hyperspectral optical signature of olive oil. This is done not only for authentication purposes, but also so as to correlate the spectral data with the content of fatty acids that are important nutritional factors. A micro-optic sensor for the detection of olive oil aroma is presented. It is capable of distinguishing different ageing levels of extra virgin olive oil. It shows effective potential for acting as a smart cap of bottled olive oil in order to achieve a non-destructive olfactory perception of oil ageing. Lastly, a compact portable fluorometer is experimented for the rapid monitoring of the carcinogenic M1 aflatoxin in milk.

Scattered colorimetry, i.e., multi-angle and multi-wavelength absorption spectroscopy performed in the visible spectral range, was used to map three kinds of liquids: extra virgin olive oils, frying oils, and detergents in water. By multivariate processing of the spectral data, the liquids could be classified according to their intrinisic characteristics: geographic area of extra virgin olive oils, degradation of frying oils, and surfactant types and mixtures in water.

Absorption spectroscopy in the wide 200- 1700 nm spectral range is carried out by means of optical fiber instrumentation to achieve a digital mapping of liquids according to their differences or similarities. Extra virgin olive oils from different Italian regions and lubricant oils from tubines with different degrees of degradation were considered as 'case studies'. The spectral data were processed by means of multivariate analysis so as to obtain a correlation to qualtity parameters. In practice, the wide range absorption spectra were considered as an optical signature of the liquids from which to extract product quality information. The optical signatures of extra virgin olive oils were used to predict the content of the most important fatty acids. The optical signatures of lubricant oils were used to predict the concentration of the most important parameters for indicating the oil's degree of degradation, such as TAN, JOAP antiwear index, and water content.

Because of its high price, extra virgin olive oil is frequently targeted for adulteration with lower quality oils. This paper presents an innovative optical technique capable of quantifying and discriminating the adulteration of extra virgin olive oil caused by lower-grade olive oils. An original set-up for diffuse-light absorption spectroscopy in the wide 400-1,700 nm spectral range was experimented. It made use of an integrating sphere containing the oil sample and of optical fibers for illumination and detection; it provided intrinsically scattering-free absorption spectroscopy measurements. This set-up was used to collect spectroscopic fingerprints of authentic extra virgin olive oils from the Italian Tuscany region, adulterated by different concentrations of olive-pomace oil, refined olive oil, deodorized olive oil, and refined olive-pomace oil. Then, a straightforward multivariate processing of spectroscopic data based on principal component analysis and linear discriminant analysis was applied which was successfully capable of predicting the fraction of adulterant in the mixture, and of discriminating its type. The results achieved by means of optical spectroscopy were compared with the analysis of fatty acids, which was carried out by standard gas chromatography.

A fiber optic setup for diffuse-light absorption spectroscopy in the wide 400-1700 nm spectral range is experimented for detecting and quantifying the adulteration of extra virgin olive oil caused by lower-grade olive oils. Absorption measurements provide spectral fingerprints of authentic and adulterated oils. A multivariate processing of spectroscopic data is applied for discriminating the type of adulterant and for predicting its fraction.

Absorption spectroscopy in the wide 200-1700 nm spectral range is carried out by means of optical fiber instrumentation to achieve an optical signature for a digital mapping of liquids according to their differences or similarities. Extra virgin olive oils from different Italian regions and lubricant oils from turbines with different degrees of degradation were considered as dasia case studies psila . The spectral data were processed by means of multivariate analysis so as to obtain a correlation to liquid psila s quality parameters. The optical signatures of extra virgin olive oils were used to predict the content of the most important fatty acids. The optical signatures of lubricant oils were used to predict the concentration of the most important parameters for indicating the oil psila s degree of degradation, such as total acid number, JOAP anti-wear index, and water content.