Novel, rapid identification, and quantification of adulterants in extra virgin olive oil using near-infrared spectroscopy and chemometrics

Lipids

Volumn 50, Issue 7, 2015, Pages 705-718

  Azizian, Hormoz ^a   Mossoba, Magdi M ^b   Fardin Kia, Ali Reza ^b   Delmonte, Pierluigi ^b   Karunathilaka, Sanjeewa R ^b   Kramer, John K G ^c  

^a NIR Technologies Inc   (Canada)

^b CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

^c NONE   (Canada)

Author keywords

Extra virgin olive oil; FA markers; FT NIR; PLS; Volatile compounds

Indexed keywords

ALDEHYDE; ARACHIS OIL; CANOLA OIL; CARBONYL DERIVATIVE; CORN OIL; EXTRA VIRGIN OLIVE OIL; FATTY ACID; FATTY ACID ESTER; HAZELNUT OIL; LINOLENIC ACID; NITROGEN; OLEIC ACID; OLIVE OIL; PALM OIL; SAFFLOWER OIL; SOYBEAN OIL; SUNFLOWER OIL; TRIOLEIN; UNCLASSIFIED DRUG; VEGETABLE OIL; VOLATILE AGENT;

ABSORPTION SPECTROSCOPY; ARTICLE; CALIBRATION; CHEMOMETRICS; CHROMATOGRAPHY; GRAVIMETRY; MASS FRAGMENTOGRAPHY; NEAR INFRARED SPECTROSCOPY; ANALYSIS; CHEMISTRY; FOOD CONTAMINATION; INFRARED SPECTROSCOPY; PROCEDURES; STATISTICAL MODEL;

FOOD CONTAMINATION; LINEAR MODELS; OLIVE OIL; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPECTROSCOPY, NEAR-INFRARED;

EID: 84934442008     PISSN: 00244201     EISSN: 15589307     Source Type: Journal    
DOI: 10.1007/s11745-015-4038-4     Document Type: Article

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