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Abstract

Peroxide value is a basic parameter used for the olive oil quality characterization. We report trials to establish an NIR or Vis/IR spectroscopy technique to allow the satisfactory determination of the olive oil peroxide value. In relation to this, the possibility is considered if the NIR technique can offer greater accuracy and precision than the reference method. The NIR or Vis/NIR technique would avoid the large consumption of reagents and solvents needed in the usual method, also facilitating a faster and potentially multi-parametric measurement.