The determination of olive oil authenticity is currently carried out using techniques that provide data regarding its quality, sensory attributes, and composition. Such analytical techniques include: volatile compound analysis using spme-gc/ms, stable carbon isotope ratio analysis (scira), nuclear magnetic resonance (nmr), specific natural isotopic fractionation nuclear magnetic resonance (snif/nmr), proton transfer mass spectrometry (ptr/ms), isotope ratio mass spectroscopy (irms), gas chromatography (gc), high performance liquid chromatography (hplc), high performance liquid chromatography/ mass spectroscopy (hplc/ms), inductively coupled plasma spectroscopy (icp) as well as dna techniques.
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