Fuente: WIPO "olive oil" A new rapid Fourier transform near infrared (FT-NIR) spectroscopic method is described to screen for the authenticity of extra virgin olive oils (EVOO) and to determine the kind and amount of an adulterant in EVOO. To screen EVOO, a partial least squares (PLS1) calibration model was developed to estimate a newly created FT-NIR Index based on the carbonyl overtone absorptions in the FT-NIR spectra of EVOO and other mixtures attributed to volatile (5200 cm−1) and non-volatile (5180 cm″1) components. Spectra were also used to predict the fatty acid (FA) composition of EVOO or samples spiked with an adulterant using previously developed PLS1 calibration models and modified for this purpose. To identify the type and determine the quantity of an adulterant, gravimetric mixtures were prepared by spiking an EVOO with different concentrations of each adulterant. Based on FT-NIR spectra, four PLS1 calibration models were developed for four specific groups of adulterants each with a characteristic FA composition. These different PLS1 calibration models were used for prediction of type and amount of adulterant. A more comprehensive double or triple adulterant PLS1 calibration models were also developed and tested which provided means of analyzing commercial virgin olive oils which had been adulterated.