Quantitative detection of adulterated olive oil by Raman spectroscopy and chemometrics-Reference-Cited by-同舟云学术

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Quantitative detection of adulterated olive oil by Raman spectroscopy and chemometrics

Published:2011-05-02 Issue:9 Volume:42 Page:1784-1788
ISSN:0377-0486
Container-title:Journal of Raman Spectroscopy
language:en
Short-container-title:J. Raman Spectrosc.

Author:

Zhang Xiao-Fang,Zou Ming-Qiang,Qi Xiao-Hua,Liu Feng,Zhang Cheng,Yin Feng

Funder

International Science and Technology Cooperation and Exchange Foundation

Strategic 11th five-year Science and Technology Supporting

Special Funded Projects of Fundamental Research Funds from Chinese Academy of Inspection and Quarantine of China

Publisher

Wiley

Subject

Spectroscopy,General Materials Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jrs.2933/fullpdf

Reference27 articles.

1. International Olive Oil Council Trade standard applying to olive oil and olive pomace oil 2003

2. Detection of olive oil adulteration using principal component analysis applied on total and regio FA content

3. Identification of 9(E),11(E)-18:2 Fatty Acid Methyl Ester at Trace Level in Thermal Stressed Olive Oils by GC Coupled to Acetonitrile CI-MS and CI-MS/MS, a Possible Marker for Adulteration by Addition of Deodorized Olive Oil

4. Sterol fractions in hazelnut and virgin olive oils and 4,4′-dimethylsterols as possible markers for detection of adulteration of virgin olive oil

5. Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils

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