Direct determination of polymerized triglycerides in deep-frying olive oil by attenuated total reflectance-Fourier transform infrared spectroscopy using partial least squares regression

Analytical and Bioanalytical Chemistry

Volumn 397, Issue 2, 2010, Pages 861-869

  Kuligowski, Julia ^a   Quintás, Guillermo ^a   Garrigues, Salvador ^a   De La Guardia, Miguel ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Attenuated total reflectance Fourier transform infrared spectroscopy (ATR FTIR); Fried olive oil; Partial least squares (PLS); Polymerized triacylglycerides

Indexed keywords

ATR FTIR; ATTENUATED TOTAL REFLECTANCE; ATTENUATED TOTAL REFLECTANCE-FOURIER TRANSFORM INFRARED SPECTROSCOPY (ATR-FTIR); OLIVE OIL; PARTIAL LEAST SQUARES; TRIACYL GLYCERIDE;

BIOLOGICAL MATERIALS; CALIBRATION; FORECASTING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; POLYMERS; REFLECTION; REGRESSION ANALYSIS; SPECTROSCOPY; VEGETABLE OILS;

FOURIER TRANSFORMS;

EID: 77951259038     PISSN: 16182642     EISSN: 16182650     Source Type: Journal    
DOI: 10.1007/s00216-010-3546-6     Document Type: Conference Paper

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