Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques

Journal of the Science of Food and Agriculture

Volumn 100, Issue 5, 2020, Pages 2153-2165

  Uncu, Oguz ^a   Ozen, Banu ^a   Tokatli, Figen ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

authentication; FTIR spectroscopy; olive oil; pigments; UV visible spectroscopy

Indexed keywords

OLIVE OIL;

CALIBRATION; CHEMISTRY; COLOR; DISCRIMINANT ANALYSIS; FOOD ANALYSIS; FOOD CONTAMINATION; INFRARED SPECTROSCOPY; LEAST SQUARE ANALYSIS; REPRODUCIBILITY; TURKEY (BIRD); ULTRAVIOLET SPECTROPHOTOMETRY;

CALIBRATION; COLOR; DISCRIMINANT ANALYSIS; FOOD ANALYSIS; FOOD CONTAMINATION; LEAST-SQUARES ANALYSIS; OLIVE OIL; REPRODUCIBILITY OF RESULTS; SPECTROPHOTOMETRY, ULTRAVIOLET; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TURKEY;

EID: 85078654146     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.10239     Document Type: Article

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