Detection of low‐quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid‐infrared spectroscopy discrimination by a chemometric approach

Summary A set of eighty‐one extra virgin olive oils ( EVOO s) was analysed according to the new quality parameters relative to the total amount of methyl and ethyl esters of fatty acids [Σ ( FAME s +  FAEE s)] and the ratio between ethyl and methyl esters [ratio of FAEE s/ FAME s ( RFF )]. Acquisition of the mid‐infrared spectra was also performed by F ourier T ransform I nfrared S pectroscopy ( FT ‐ IR ). Chemical and spectroscopy data were chemometrically elaborated, and FT ‐ IR coupled by Partial Least Square ( PLS ) methodology was developed. Results were statistically similar to official procedure in terms of analytical performance for Σ ( FAME s +  FAEE s) and RFF in EVOO s: a good agreement between predicted and actual values on calibration data sets was found (0.98 and 0.83, respectively) and the limit of quantification was low enough (29.3 mg kg −1 ) considering the actual limits for Σ ( FAME s+  FAEE s). This new approach, time‐saving and environmentally friendly, can be considered as a useful tool for screening procedures.