Developing FT-NIR and PLS1 Methodology for Predicting Adulteration in Representative Varieties/Blends of Extra Virgin Olive Oils

Lipids

Volumn 51, Issue 11, 2016, Pages 1309-1321

  Azizian, Hormoz ^a   Mossoba, Magdi M ^b   Fardin Kia, Ali Reza ^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 GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

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

Indexed keywords

EXTRA VIRGIN OLIVE OIL; FATTY ACID; LINOLEIC ACID; OLEIC ACID; OLIVE OIL; PALMITIC ACID; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ADULTERATION; ARTICLE; CALIBRATION; CALIFORNIA; FOOD CONTROL; NEAR INFRARED SPECTROSCOPY; PARTIAL LEAST SQUARES REGRESSION; PREDICTION; ANALYSIS; FOOD CONTAMINATION; INFRARED SPECTROSCOPY; LEAST SQUARE ANALYSIS; PROCEDURES;

FATTY ACIDS; FOOD CONTAMINATION; LEAST-SQUARES ANALYSIS; OLIVE OIL; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; VOLATILE ORGANIC COMPOUNDS;

EID: 84988691128     PISSN: 00244201     EISSN: 15589307     Source Type: Journal    
DOI: 10.1007/s11745-016-4195-0     Document Type: Article

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