The Differentiation of Extra Virgin Olive Oil from Other Olive Oil Categories Based on FTIR Spectroscopy and Random Forest

The great interest in the rapid and reliable differentiation of extra virgin olive oil from other olive oil categories is directly related to its unique sensory characteristics and high market prices. The aim of the present study was to investigate the potential of FTIR as a rapid and non-invasive technique to discriminate extra virgin olive oil (EVOO) from other olive oil categories (virgin olive oil, ordinary, and lampante) based on the acquired spectral profile of olive oil. Spectral data were collected, pre-processed, and correlated by Random Forest (RF) analysis with the sensory category (EVOO vs. other) of olive oil samples, as defined by sensory analysis undertaken previously by trained panelists. The results showed that the application of Savitzky–Golay (S-G) smoothing with a second derivative (d = 2), second- and third-order polynomial (p = 2, p = 3), and window size (w) of 12 and 13 points achieved the highest accuracy (0.91) between the two classes of samples. Characteristic spectral bands of triacylglycerols related to the carbonyl groups present in triacylglycerols (C=O) located near 1744 cm−1 (specific features: 1739, 1748, and 1751 cm−1), the fingerprinting area 1250–1000 cm−1 (specific features: 1088, 1094, 1116, 1123, 1124, 1158, 1162, 1236, 1240, and 1247 cm−1), which correspond to CH bending, and 1680 cm−1, which is associated with unsaturated aldehydes were observed to constitute the main basis of the discrimination of EVOO from the “other” class. The ability of the model to achieve high classification accuracy demonstrates the robustness of the FTIR spectral data combined with advanced machine learning techniques. Due to the lower cost and more rapid analysis time afforded by FTIR, this method provides promising perspectives for industrial olive oil classification.