• Follow us

Detection of virgin olive oil adulteration by Fourier Transform Raman Spectroscopy


  • Baeten, V. & Meurens, M. (1996). Detection of virgin olive oil adulteration by Fourier Transform Raman Spectroscopy. Journal of Agricultural and Food Chemistry, 44: (8), 2225-2230.
Type Journal Article
Year 1996
Title Detection of virgin olive oil adulteration by Fourier Transform Raman Spectroscopy
Journal Journal of Agricultural and Food Chemistry
Label U15-1702-baeten-1996
Edition Journal Article
Recnumber 20
Volume 44
Issue 8
Pages 2225-2230
Endnote Keywords Olive oil; adulteration; FT-raman spectroscopy; chemometrics; authentication
Abstract The authenticity of products labeled as virgin olive oil is of great importance from commercial and health aspects. The combination of Fourier transform-Raman (FT-Raman) spectroscopy with multivariate procedures has been used for predicting the level of adulteration in a set of Virgin olive oil samples that were adulterated with soybean, corn, and raw olive residue (olive pomace) oils at 1, 5, and 10%, respectively. Six genuine virgin olive oil samples, differing in their chemical composition, were selected from a set of 1428 European samples. The best result in prediction of adulteration was an adjusted R2 value of 0.964, determined by regression on principal components (PCR), giving 100% correct discrimination between genuine and adulterated samples and 91.3% correct classifications at different adulteration levels.
File Detection of virgin olive oil adulteration by Fourier Transform Raman Spectroscopy
Link http://dx.doi.org/10.1021/jf9600115
Authors Baeten, V. & Meurens, M.