González Pereira, AntíaOtero, PazFraga-Corral, MariaGarcía-Oliveira, PaulaCarpena Rodríguez, MaríaPrieto Lage, Miguel A.Simal-Gandara, Jesus2018-02-192021-12-022018-01-192021-12-022021Pereira, A. G.; Otero, P.; Fraga-Corral, M.; Garcia-Oliveira, P.; Carpena, M.; Prieto, M. A.; Simal-Gandara, J. (2021). State-of-the-art of analytical techniques to determine food fraud in olive oils. Foods. ISSN 2304-8158. 10:3, p. 1-242304-8158http://hdl.handle.net/10198/24426The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chroma-tography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed.engChromatographic methodsFood fraudOptimum analytical methodologyRecent analytical approachesTechniques of spectroscopy and spec-trometryjournal article10.3390/foods10030484