Olive oil is a liquid fat obtained from the fruit of Olea europaea, a plant belonging to the Oleaceae family, which is widely cultivated and diffused in the Mediterranean area. It is largely produced and used since antiquity. It is mainly used and consumed as food but also as key ingredient in a wide variety of cosmetic products, e.g., to moisturize and nourish dry skin. In the last few decades, olive oil has received much attention as compared to the other seed-obtained oils as well as to the animal fats due to many functional compounds with positive effects on health. To maintain the genuine picture of olive oil, it is essential to assure its authenticity and quality. The presence of bioactive compounds, which characterize the olive oil owing to their antioxidant properties, can be assessed by spectroscopic and chromatographic methods. Currently, spectroscopic techniques combined with chemometric data analysis represent one of the most promising detection methods in the food sector. They offer rapid, versatile, and inexpensive data collection and analyses. The main advantages include the limited and simple sample preparation and the possibility to get spectra directly from the production line. Infrared spectroscopy (mid- and near-infrared) coupled to chemometrics is considered as powerful, fast, accurate, and nondestructive analytical tool for rapid and precise determination of the bioactive compounds content, as well of their bioactivities, i.e., antioxidant properties. These techniques represent a valid alternative to the existing conventional methods of analysis, e.g., based on chromatography and mass spectrometry. Indeed, the present review focuses on the application of infrared spectroscopy for functional compounds evaluation in olive oil.

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红外光谱在橄榄油中功能化合物评估中的应用：当前快照

橄榄油是从果实获得的液体脂肪油橄榄，属于植物木犀科家庭，在地中海地区广泛种植和传播。自古代以来，它就大量生产和使用。它主要用作食品并用作食品，也用作多种化妆品中的关键成分，例如，保湿和滋养干燥的皮肤。在过去的几十年中，与橄榄油相比，从种子获得的其他油脂以及动物脂肪，由于许多对健康有益的功能性化合物，橄榄油受到了广泛关注。为了保持橄榄油的真实外观，必须确保橄榄油的真实性和质量。可以通过光谱和色谱法评估由于橄榄油的抗氧化特性而表征生物活性化合物的存在。目前，光谱技术与化学计量数据分析相结合是食品领域最有前途的检测方法之一。它们提供了快速，通用且廉价的数据收集和分析。主要优点包括有限且简单的样品制备以及直接从生产线获取光谱的可能性。红外光谱法（中红外和近红外光谱）与化学计量学相结合被认为是功能强大，快速，准确和无损的分析工具，可用于快速，准确地确定生物活性化合物的含量及其生物活性，即抗氧化性能。这些技术代表了例如基于色谱和质谱的现有常规分析方法的有效替代方案。确实，