Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: A preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach

International Journal of Food Science and Technology

Volumn 48, Issue 3, 2013, Pages 548-555

  Valli, Enrico ^a   Bendini, Alessandra ^a   Maggio, Rubén M ^b   Cerretani, Lorenzo ^a   Toschi, Tullia Gallina ^a   Casiraghi, Ernestina ^c   Lercker, Giovanni ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Universidad Nacional de Rosario   (Argentina)

^c UNIVERSITY OF MILAN   (Italy)

Author keywords

Extra virgin olive oil; Fatty acid alkyl esters; FT IR spectroscopy; Low quality oils; Mildly deodorized olive oils

Indexed keywords

EXTRA VIRGIN OLIVE OIL; FATTY ACID ALKYL ESTERS; FTIR SPECTROSCOPY; LOW QUALITIES; OLIVE OIL;

ESTERIFICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; INFRARED DEVICES; VEGETABLE OILS;

ESTERS;

EID: 84873060486     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03220.x     Document Type: Article

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