Identifying and Quantifying Adulterants in Extra Virgin Olive Oil of the Picual Varietal by Absorption Spectroscopy and Nonlinear Modeling

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 23, 2015, Pages 5646-5652

  Aroca Santos, Regina ^a   Cancilla, John C ^a   Matute, Gemma ^a   Torrecilla, José S ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

adulterations; extra virgin olive oil; neural networks; Picual varietal; visible spectroscopy

Indexed keywords

ABSORPTION SPECTROSCOPY; BINARY MIXTURES; INFRARED SPECTROPHOTOMETERS; NEURAL NETWORKS; SUNFLOWER OIL;

ADULTERATIONS; ARTIFICIAL NEURAL NETWORK MODELS; DETECTION AND QUANTIFICATIONS; EXTRA VIRGIN OLIVE OIL; IDENTIFICATION RATES; MATHEMATICAL TOOLS; PICUAL VARIETAL; VISIBLE SPECTROSCOPY;

OLIVE OIL;

HELIANTHUS; ZEA MAYS;

CORN OIL; OLIVE OIL; SUNFLOWER OIL; VEGETABLE OIL;

ANALYSIS; ARTIFICIAL NEURAL NETWORK; CHEMISTRY; FOOD CONTAMINATION; NONLINEAR SYSTEM; SPECTROSCOPY;

CORN OIL; FOOD CONTAMINATION; NEURAL NETWORKS (COMPUTER); NONLINEAR DYNAMICS; OLIVE OIL; PLANT OILS; SPECTRUM ANALYSIS;

EID: 84934984581     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b01700     Document Type: Article

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