Quantitative analysis of potential adulterants of extra virgin olive oil using infrared spectroscopy

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Lai, Y.W., Kemsley, E.K. ORCID: https://orcid.org/0000-0003-0669-3883 and Wilson, R.H. (1995) Quantitative analysis of potential adulterants of extra virgin olive oil using infrared spectroscopy. Food Chemistry, 53 (1). pp. 95-98. ISSN 0308-8146

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Abstract

The determination of food authenticity and the detection of adulteration are problems of increasing importance in the food industry. This is especially so for ‘value-added’ products, where the potential financial rewards for substitution with a cheaper ingredient are high. In this paper, the potential of infrared spectroscopy as a rapid analytical technique for the quantitative determination of adulterants in extra virgin olive oil is demonstrated. The method uses Fourier transform infrared spectroscopy, combined with attenuated total reflectance and partial least squares regression. Model systems comprising two types of ‘contaminant’ oil — refined olive and walnut — are investigated.

Item Type:	Article
Faculty \ School:	Faculty of Science > School of Chemistry
Related URLs:	http://www.scopus.com/inward/record.url?...
Depositing User:	LivePure Connector
Date Deposited:	06 Feb 2023 09:31
Last Modified:	06 Feb 2023 09:31
URI:	https://ueaeprints.uea.ac.uk/id/eprint/90984
DOI:	10.1016/0308-8146(95)95793-6

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