Evaluation of the overall quality of olive oil using fluorescence spectroscopy

Food Chemistry

Volumn 173, Issue , 2015, Pages 927-934

  Guzmán, Elena ^a   Baeten, Vincent ^b   Pierna, Juan Antonio Fernández ^b   García Mesa, José A ^a  

^a IFAPA CENTRO EL TORUÑO   (Spain)

^b WALLOON AGRICULTURAL RESEARCH CENTRE   (Belgium)

Author keywords

Quality control; UV radiation; Virgin olive oil

Indexed keywords

EXCITED STATES; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; FORECASTING; FRUITS; LEAST SQUARES APPROXIMATIONS; MULTIVARIANT ANALYSIS; OLIVE OIL; OXIDATION; PEROXIDES; SPECTRUM ANALYSIS; ULTRAVIOLET RADIATION;

COMPREHENSIVE ASSESSMENT; CORRELATION COEFFICIENT; EXTRA VIRGIN OLIVE OIL; FLUORESCENCE TECHNIQUE; MULTI VARIATE ANALYSIS; PARTIAL LEAST SQUARE (PLS); SPECTROFLUORIMETRIC METHODS; VIRGIN OLIVE OIL;

QUALITY CONTROL;

ALPHA TOCOPHEROL; CHLOROPHYLL; OLIVE OIL; PEROXIDE; VEGETABLE OIL;

ACIDITY; ARTICLE; CORRELATION COEFFICIENT; FLUORESCENCE SPECTROSCOPY; FRUIT; OXIDATION; PARTIAL LEAST SQUARES REGRESSION; PREDICTION; QUALITY CONTROL; CHEMISTRY; OXIDATION REDUCTION REACTION; PROCEDURES; SPECTROFLUOROMETRY;

CHLOROPHYLL; OXIDATION-REDUCTION; PLANT OILS; QUALITY CONTROL; SPECTROMETRY, FLUORESCENCE;

EID: 84911488385     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.041     Document Type: Article

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