Extra virgin olive oil is characterized by a high quality including desirable sensory features and health promoting properties, as well as by a lower than 08.% content of free fatty acids. It is more expensive than olive oils of a lower quality and oils made from seeds; therefore, it is often adulterated. In order to classify olive oil and to test its authenticity, there are used both the sensory analysis and the instrumental techniques. The most often used techniques are gas and liquid chromatography, UV-VIS spectrophotometry, and infrared spectroscopy, as well as, alternatively, the methods of fluorescence spectrophotometry, which are more and more often used in food analysis. The objective of the study research performed was to apply the synchronous fluorescence spectra to detect the adulteration of extra virgin olive oil with seed oils (soybean, sunflower, and rapeseed oils). Based on the research accomplished, the usefulness was confirmed of the method under analysis in detecting the adulteration of the olive with the seed oils studied. The lowest limit of adulteration detectability (2.5 %) and the lowest RMSE (root mean square) (2.7 %) and RMSECV root mean square error of cross validation (2.8%) of the multiple linear regression models applied to assess the adulteration level were obtained in the case of a fluorescence intensity at a 30 nm wavelength interval between the emission and the excitation wavelengths.
olive oil, adulteration, synchronous fluorescence spectroscopy