Rapid Analytical Method to Characterize the Freshness of Olive Oils Using Fluorescence Spectroscopy and Chemometric Algorithms

Table 1

Storage conditions for virgin olive oil.

Number of samples	Origin	Type of mills	Variety	Light condition	Temperature condition	Storage time (months)
3	Beni Mellal province	Traditional mill	Picholine	Darkness	10 ± 1	0
4		Modern mill	Picholine	Darkness	10 ± 1	0
7	Khenifra province	Modern mill	Picholine	Darkness	10 ± 1	0
2	Khouribga province	Traditional mill	Picholine	Darkness	10 ± 1	0
5		Modern mill	Picholine	Darkness	10 ± 1	0
6	Fquih Ben Salah province	Modern mill	Picholine	Darkness	10 ± 1	0
3	Beni Mellal province	Traditional mill	Picholine	Darkness	10 ± 1	12
4		Modern mill	Picholine	Darkness	10 ± 1	12
7	Khenifra province	Modern mill	Picholine	Darkness	10 ± 1	12
2	Khouribga province	Traditional mill	Picholine	Darkness	10 ± 1	12
5		Modern mill	Picholine	Darkness	10 ± 1	12
6	Fquih Ben Salah province	Modern mill	Picholine	Darkness	10 ± 1	12
3	Beni Mellal province	Traditional mill	Picholine	Darkness	10 ± 1	24
4		Modern mill	Picholine	Darkness	10 ± 1	24
7	Khenifra province	Modern mill	Picholine	Darkness	10 ± 1	24
2	Khouribga province	Traditional mill	Picholine	Darkness	10 ± 1	24
5		Modern mill	Picholine	Darkness	10 ± 1	24
6	Fquih Ben Salah province	Modern mill	Picholine	Darkness	10 ± 1	24