Olimerca.- A research team from Moroccan and French universities has developed a new technique that could radically change how extra virgin olive oil (EVOO) fraud is detected. This is frontal-lateral fluorescence spectroscopy, an analysis system that achieves 100% precision in detecting adulterations, even when the fraud is minimal. This new method, published in Food Chemistry magazine and echoed by Olive Oil Times, reduces energy consumption, solvent use, analysis time, and process cost, compared to traditional techniques such as high-performance liquid chromatography and gas chromatography-mass spectrometry, which require specialized laboratories, chemical products, and highly qualified personnel. "Adulterated EVOO not only deceives the consumer, but also seriously damages producers who bet on quality," explains Hicham Zaroual, researcher from Abdelmalek Essaadi University of Tetouan. Researchers are aware that adulteration with lower quality oils—such as virgin, refined, or ...