Authentication of extra virgin olive oil from sesame oil using FTIR spectroscopy and gas chromatography

International Journal of Food Properties

Volumn 15, Issue 6, 2012, Pages 1309-1318

  Rohman, A ^a,b   Che Man, Y B ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b GADJAH MADA UNIVERSITY   (Indonesia)

Author keywords

Authentication; Extra virgin olive oil; FTIR spectroscopy; Gas chromatography; Sesame oil

Indexed keywords

EXTRA VIRGIN OLIVE OIL; FATTY ACID PROFILES; FOURIER TRANSFORM INFRARED; FTIR SPECTROSCOPY; PARTIAL LEAST SQUARE (PLS); SESAME OIL; STANDARD ERROR OF CALIBRATIONS; STANDARD ERROR OF PREDICTION;

AUTHENTICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GAS CHROMATOGRAPHY; LEAST SQUARES APPROXIMATIONS; LINOLEIC ACID; OLEIC ACID; PALMITIC ACID;

VEGETABLE OILS;

SESAMUM INDICUM;

EID: 84866398616     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.521607     Document Type: Article

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