Olive oil is one of the most valuable foods due to its unique organoleptic properties, its high content of monounsaturated fatty acids (70-80%) and its antioxidant properties given by the presence of lipophilic phenols (tocopherols) and hydrophilic phenols (hydroxytyrosol, tyrosol, oleacein, vanillic acid) in the composition of olive oil. Extra virgin olive oil (EVOO) is traded at higher prices than other vegetable oils due to its exceptional properties such as nutritional value, aroma and excellent taste and is therefore subject to fraudulent activities.

Therefore, the present project proposal aims to develop an electrochemical tongue sensor paired with chemometrics targeting the adulteration of extra-virgin olive oils. The proposed analytical approach being developed will be validated in relation to a standardised method used to determine the authenticity of extra virgin olive oils. The electrochemical tool will benefit from the knowledge already acquired by the consortium members. The e-tongue will consist of a suitable conductive material as the sensing interface (i.e. nanocrystalline graphene (NCG) based electrodes), the surface of the transducers will be modified with graphene quantum dots (GQDs) to chemically tailor the surface, increase the electroactive area and improve the sensitivity. The electrochemically recorded data will be processed and analysed using established and new chemometrics tools to train and validate a method for classifying olive and vegetable oils and another for predicting the concentrations of selected markers associated with olive oil adulteration.