Authentication of olive oil adulterated with vegetable oils using Fourier transform infrared spectroscopy

LWT

Volumn 35, Issue 1, 2002, Pages 99-103

  Tay, A ^a,b   Singh, R K ^c   Krishnan, S S ^a   Gore, J P ^a  

^a PURDUE UNIVERSITY   (United States)

^b OHIO STATE UNIVERSITY   (United States)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

Adulteration; Discriminant analysis; Fourier transform infrared (FTIR); Olive oil; Partial least squares (PLS)

Indexed keywords

HELIANTHUS;

EID: 0035998887     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0864     Document Type: Article

References (12)

1. The Spanish toxic symptoms
2. Detection of virgin olive oil adulteration with refined oils by second derivative spectrophotometry
3. Detection of adulteration of olive oil with seed oils by a combination of column and gas chromatography
4. Detection of refined olive oil in virgin olive
5. Spectrophotofluorometric analysis of olive oil
6. 13C-NMR analysis of the triacylglycerol composition of Greek virgin olive oils
7. Tentative analysis of virgin olive oil aroma by supercritical fluid extraction-high-resolution gas chromatography-mass spectrometry
8. Detection of refined oils in virgin olive oil
9. A comparative study of UV spectrophotometric methods for the detection olive oil adulteration by refine oils
10. Application of Carbon-13 NMR to the determination of mono- and diglycerides and free fatty acids in virgin and refined olive oil
11. 13C- NMR of virgin olive oil. An overview
12. Rapid HPLC procedure for the detection of adulteration of olive oil by seed oils