Simulation of the visible spectra for edible virgin olive oils: Potential uses

Applied Spectroscopy

Volumn 58, Issue 4, 2004, Pages 474-480

  Ayuso, Jesús ^a   Haro, María R ^a   Escolar, Daniel ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Olive oil carotenoid spectrum; Olive oil chlorophyll spectrum; Olive oil pigment spectra; Photodecolorization; Principal component analysis Varimax; Simulated spectra

Indexed keywords

CHLOROPHYLL; COLOR; COMPUTER SIMULATION; NUMERICAL ANALYSIS; OILS AND FATS; PHOTODEGRADATION; PIGMENTS; PRINCIPAL COMPONENT ANALYSIS;

CAROTENOID; OLIVE OIL CHLOROPHYLL SPECTRUM; PHOTODECOLORIZATION; VIRGIN OLIVE OIL;

ULTRAVIOLET SPECTROSCOPY;

CAROTENOID; CHLOROPHYLL; EDIBLE OIL; OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FOOD ANALYSIS; FOOD PRESERVATION; METHODOLOGY; PHOTOCHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY;

CAROTENOIDS; CHLOROPHYLL; DIETARY FATS, UNSATURATED; FOOD ANALYSIS; FOOD PRESERVATION; PHOTOCHEMISTRY; PLANT OILS; PRINCIPAL COMPONENT ANALYSIS; SPECTRUM ANALYSIS;

EID: 16644391793     PISSN: 00037028     EISSN: None     Source Type: Journal    
DOI: 10.1366/000370204773580347     Document Type: Article

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