Extra-Virgin Olive Oil and Cheap Vegetable Oils: Distinction and Detection of Adulteration as Determined by GC and Chemometrics

Author:

Jabeur Hazem,Zribi Akram,Bouaziz Mohamed

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Reference43 articles.

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2. Ammar S, Zribi A, Mansour AB, Ayadi M, Abdelhedi R, Bouaziz M (2014a) Effect of processing systems on the quality and stability of Chemlali olive oils. J Oleo Sci 63:311–323

3. Ammar S, Zribi A, Gargouri B, Flamini G, Bouaziz M (2014b) Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis. J Agric Food Chem 62:251–263

4. Aparicio R (2003) Manual del aceite de oliva. In: Aparicio R, HARWOOD J (eds) Autentificación del aceite de oliva, 14th edn. Mundi-prensa, Madri, pp 475–496

5. Boskou D (1996) Olive oil: chemistry and technology. AOCS Press, Champaign, pp 85–127

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