Short Distance Standoff Raman Detection of Extra Virgin Olive Oil Adulterated with Canola and Grapeseed Oils

Abstract

A short distance standoff Raman technique is demonstrated for detecting economically motivated adulteration (EMA) in extra virgin olive oil (EVOO). Using a portable Raman spectrometer operating with a 785 nm laser and a 2-in. refracting telescope, adulteration of olive oil with grapeseed oil and canola oil is detected between 1% and 100% at a minimum concentration of 2.5% from a distance of 15 cm and at a minimum concentration of 5% from a distance of 1 m. The technique involves correlating the intensity ratios of prominent Raman bands of edible oils at 1254, 1657, and 1441 cm–1 to the degree of adulteration. As a novel variation in the data analysis technique, integrated intensities over a spectral range of 100 cm–1 around the Raman line were used, making it possible to increase the sensitivity of the technique. The technique is demonstrated by detecting adulteration of EVOO with grapeseed and canola oils at 0–100%. Due to the potential of this technique for making measurements from a convenient distance, the short distance standoff Raman technique has the promise to be used for routine applications in food industry such as identifying food items and monitoring EMA at various checkpoints in the food supply chain and storage facilities.