Lamas, SandraRuano, DanielaRodrigues, NunoBarreiro, FilomenaPeres, António M.Pereira, José Alberto2026-03-182026-03-182023Lamas, Sandra; Ruano, Daniela; Rodrigues, Nuno; Barreiro, Filomena; Peres, António M.; Pereira, José Alberto (2023). FTIR coupled with chemometrics as a non-invasive tool for PDO olive oils’ discrimination. In Expoliva XXI Scientific Technical Symposium. p. 1-4. ISBN 978-84-946839-4-7978-84-946839-4-7http://hdl.handle.net/10198/36137Quality schemes protect the diversity of traditional European foods, such as the Protected Designation of Origin (PDO) and the Protected Geographical Indication (PGI). Only the olive oils from extra virgin and virgin commercial categories can be labelled with a PDO or PGI. In Portugal, currently, there are six PDOs. Olive oils labelled as PDO present a superior chemical-sensory quality. Nevertheless, from a commercial point of view it is of paramount importance to be able to identify them according to the correct label, avoiding fraud and ensuring the consumer regarding the exact origin of the purchased oil. Non-invasive and fast techniques, like Fourier transform infrared spectroscopy (FTIR), have been applied to assess olive oil origin and to detect fraud and adulterations. Thus, this work aimed to use FTIR spectra coupled with linear discriminant analysis-simulated annealing algorithm (LDA-SA) to classify commercial olive oils belonging to three Portuguese PDOs, namely, ‘Alentejo Interior’, ‘Beira Interior’, and ‘Trás-os-Montes’. The results showed that a FTIR-LDA-SA model could classify 30 independent oils according to the correct PDO with a sensitivity and specificity of 100% (training, leave-one-out cross-validation) and a sensitivity of 97.5% for the repeated K-fold cross-validation), based on the transmittance values recorded at six selected wavenumbers.engOlive oilQuality schemesFTIRAuthenticityconference paper