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Detection of the Presence of Hazelnut Oil in Olive Oil by FT-Raman and FT-MIR Spectroscopy


  • Baeten, V. , Dardenne, P. , Meurens, M. , García González, D. , Aparicio Ruiz, R. & Fernández Pierna, J.A. (2005). Detection of the Presence of Hazelnut Oil in Olive Oil by FT-Raman and FT-MIR Spectroscopy. J. Agric. Food Chem. 53: (16), 6201-6206.
Type Journal Article
Year 2005
Title Detection of the Presence of Hazelnut Oil in Olive Oil by FT-Raman and FT-MIR Spectroscopy
Journal J. Agric. Food Chem.
Label U15-0527-fernandez-2005
Edition Journal Article
Recnumber 45
Volume 53
Issue 16
Pages 6201-6206
Date 2005
Endnote Keywords Olive oil|hazelnut oil|FT-Raman|FT-MIR|chemometrics|
Abstract The detection of the presence of refined hazelnut oil in refined olive oil at low percentages is still a challenge with the current official standards. FT-Raman and FT-MIR spectroscopies have been used to determine the level of detection of the presence of hazelnut oil in olive oil. Spectroscopic analysis has been made not only with the entire oil but also with its unsaponifiable matter. Univariate and multivariate statistical models have been designed with this objective. This study shows that a complete discrimination between olive and hazelnut oils is possible and that adulteration can be detected if the presence of hazelnut oil in olive oil is >8% and if the blends are of Turkish olive and hazelnut oils. The limit of detection is higher when the blends are of edible oils from diverse geographical origins.
Author address Baeten Vincent, Quality Department of Agro-food Products, Walloon Agricultural Research Centre (CRA-W), Chaussée de Namur, 24, B-5030 Gembloux, baeten@cra.wallonie.be
Fichier Detection of the Presence of Hazelnut Oil in Olive Oil by FT-Raman and FT-MIR Spectroscopy
Lien http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2005/53/i16/abs/jf050595n.html
Authors Baeten, V. , Dardenne, P. , Meurens, M. , García González, D. , Aparicio Ruiz, R. & Fernández Pierna, J.A.