The effect of thermal treatment on the enhancement of detection of adulteration in extra virgin olive oils by synchronous fluorescence spectroscopy and chemometric analysis

Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy

Volumn 161, Issue , 2016, Pages 83-87

  Mabood, F ^a   Boque R ^b   Folcarelli, R ^c   Busto, O ^b   Jabeen, F ^d   Al Harrasi, Ahmed ^a   Hussain, J ^a  

^a UNIVERSITY OF NIZWA   (Oman)

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^c SAPIENZA UNIVERSITY OF ROME   (Italy)

^d UNIVERSITY OF MALAKAND   (Pakistan)

Author keywords

Adulteration; Extra virgin olive oil (EVOO); PLS regression; PLS DA; Refined olive oil; Synchronous fluorescence spectroscopy; Thermal treatment

Indexed keywords

DISCRIMINANT ANALYSIS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HEAT TREATMENT; LEAST SQUARES APPROXIMATIONS; PETROLEUM REFINING; REGRESSION ANALYSIS; SPECTROSCOPIC ANALYSIS; SPECTRUM ANALYSIS; WATER TREATMENT;

ADULTERATION; EXTRA VIRGIN OLIVE OIL; PLS REGRESSION; PLS-DA; SYNCHRONOUS FLUORESCENCE SPECTROSCOPY;

OLIVE OIL;

OLIVE OIL;

ANALYSIS; DISCRIMINANT ANALYSIS; FOOD CONTAMINATION; HEAT; LEAST SQUARE ANALYSIS; PROCEDURES; SPECTROFLUOROMETRY;

DISCRIMINANT ANALYSIS; FOOD CONTAMINATION; HOT TEMPERATURE; LEAST-SQUARES ANALYSIS; OLIVE OIL; SPECTROMETRY, FLUORESCENCE;

EID: 84959463627     PISSN: 13861425     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.saa.2016.02.032     Document Type: Article

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