Discrimination amongst olive oil categories by means of high performance-ion mobility spectrometry: A step forward on food authentication

In this work, 115 olive oil samples among the three categories, previously tasted by two Panel Tests, were used as reliable analytical standards to calibrate and validate the chemometric models. The average success rate of classifying samples was 68.9% for validating the ternary model (EVOO, VOO, and LOO). However, the binary model to differentiate between non-defective (EVOO) and defective (VOO and LOO) samples provided a mean classification success rate of 88.3%. In addition, EVOO samples