Normally the olive oil quality is assessed by chemical analysis according to international standards. These norms define chemical and organoleptic markers, and depending on the markers, the olive oil can be labelled as lampante, virgin, or extra virgin olive oil (EVOO), the last being an indicator of top quality. The polyphenol content is related to EVOO organoleptic features, and different scientific works have studied the positive influence that these compounds have on human health. The works carried out in this paper are focused on studying relations between the polyphenol content in olive oil samples and its spectral response in the near infrared spectra. In this context, several acquisition parameters have been assessed to optimize the measurement process within the virgin olive oil production process. The best regression model reached a mean error value of 156.14 mg/kg in leave one out cross validation, and the higher regression coefficient was 0.81 through holdout validation.
Keywords: feature extraction; near infrared spectrum; olive oil production process; polyphenol content.