Fatty acid composition and δ13 C of bulk and individual fatty acids as marker for authenticating Italian PDO/PGI extra virgin olive oils by means of isotopic ratio mass spectrometry.

European Regulation (EEC) 2568/91 has been setting the minimum requirements in order to allow labeling of oil as extra virgin. These general requirements, are based on physical-chemical and organoleptic parameters directly linked to the freshness and quality of the product. Isotope ratio mass spectrometry (IRMS) was demonstrated to be a useful tool for the discrimination of the origin of unknown samples, because the obtained data are practically independent of the cultivar employed and the production technique.