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. |
| Fichier | |
| Lien | http://dx.doi.org/10.1021/jf9600115 |
| Authors | Baeten, V., Meurens, M. |
