Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 16, 2005, Pages 6201-6206

  Baeten, Vincent ^a   Pierna, Juan Antonio Fernández ^a   Dardenne, Pierre ^a   Meurens, Marc ^b   García González, Diego L ^c   Aparicio Ruiz, Ramón ^c  

^a WALLOON AGRICULTURAL RESEARCH CENTRE   (Belgium)

^b UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

^c INSTITUTO DE LA GRASA   (Spain)

Author keywords

Chemometrics; FT MIR; FT Raman; Hazelnut oil; Olive oil

Indexed keywords

OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FOOD CONTAMINATION; HAZELNUT; INFRARED SPECTROSCOPY; RAMAN SPECTROMETRY;

CORYLUS; FOOD CONTAMINATION; PLANT OILS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPECTRUM ANALYSIS, RAMAN;

CORYLUS;

EID: 23844473257     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050595n     Document Type: Article

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