Detection of virgin olive oil adulteration by Fourier transform Raman spectroscopy
(1996) Journal of Agricultural and Food Chemistry — Vol. 44, n° 8, p. 2225-2230 (1996)
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- Abstract
- The authenticity of products labeled as virgin olive oil is of great importance from commercial and health aspects. The combination of Fourier transform-Raman (FT-Raman) spectroscopy with multivariate procedures has been used for predicting the level of adulteration in a set of virgin olive oil samples that were adulterated with soybean, corn, and raw olive residue (olive pomace) oils at 1, 5, and 10%, respectively. Six genuine virgin olive oil samples, differing in their chemical composition, were selected from a set of 1428 European samples. The best result in prediction of adulteration was an adjusted R(2) value of 0.964, determined by regression on principal components (PCR), giving 100% correct discrimination between genuine and adulterated samples and 91.3% correct classifications at different adulteration levels.
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Citations
Baeten, V., Meurens, M., Morales, M., & Aparicio, R. (1996). Detection of virgin olive oil adulteration by Fourier transform Raman spectroscopy. Journal of Agricultural and Food Chemistry, 44(8), 2225-2230. https://doi.org/10.1021/jf9600115 (Original work published 1996)