Direct, reagent-free determination of free fatty acid content in olive oil and olives by Fourier transform Raman spectrometry

Analytica Chimica Acta

Volumn 487, Issue 2, 2003, Pages 211-220

  Muik, Barbara ^a,b   Lendl, Bernhard ^b   Molina Díaz, Antonio ^a   Ayora Cañada, María José ^a  

^a UNIVERSITY OF JAÉN   (Spain)

^b VIENNA UNIVERSITY OF TECHNOLOGY   (Austria)

Author keywords

Fourier transform Raman spectrometry; Free fatty acids; Olive oil; Olives; Partial least squares (PLS) regression

Indexed keywords

FATTY ACIDS; FOURIER TRANSFORMS; RAMAN SPECTROSCOPY;

PARTIAL LEAST SQUARE METHOD;

OILS AND FATS;

OLIVE OIL;

ANALYTICAL ERROR; ARTICLE; CALIBRATION; FATTY ACID ANALYSIS; FOURIER TRANSFORMATION; FUNCTIONAL ASSESSMENT; LASER; MEASUREMENT; PREDICTION; PRIORITY JOURNAL; RAMAN SPECTROMETRY; REGRESSION ANALYSIS; SCREENING;

OLEACEAE;

EID: 0038121710     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0003-2670(03)00560-9     Document Type: Article

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