Putative Markers of Adulteration of Higher-Grade Olive Oil with Less Expensive Pomace Olive Oil Identified by Gas Chromatography Combined with Chemometrics

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 26, 2017, Pages 5375-5383

  Jabeur, Hazem ^a,b   Drira, Malika ^a   Rebai, Ahmed ^c   Bouaziz, Mohamed ^a,d  

^a UNIVERSITY OF SFAX   (Tunisia)

^b Office National de l Huile   (Tunisia)

^c CENTRE DE BIOTECHNOLOGIE DE SFAX   (Tunisia)

^d Université de Sfax   (Tunisia)

Author keywords

alcohols; fatty acid ethyl ester; linear discriminant analysis; olive oil adulteration; pomace olive oil

Indexed keywords

ALCOHOLS; DISCRIMINANT ANALYSIS; ESTERS; FATTY ACIDS; GAS CHROMATOGRAPHY;

ALIPHATIC ALCOHOL; CHEMOMETRICS; EXTRA VIRGIN OLIVE OIL; FATTY ACID ETHYL ESTER; LINEAR DISCRIMINANT ANALYSIS; OLIVE OIL ADULTERATION;

OLIVE OIL;

OLIVE OIL; WASTE;

ANALYSIS; CHEMISTRY; DISCRIMINANT ANALYSIS; ECONOMICS; FOOD CONTAMINATION; GAS CHROMATOGRAPHY; PROCEDURES; WASTE;

CHROMATOGRAPHY, GAS; DISCRIMINANT ANALYSIS; FOOD CONTAMINATION; OLIVE OIL; WASTE PRODUCTS;

EID: 85022023171     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.7b00687     Document Type: Article

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