Rapid Authentication of Olive Oil Adulteration by Raman Spectrometry
Author:
Affiliation:
1. Chinese Academy of Inspection and Quarantine, Beijing 100123, China
2. Jiangsu University, Zhenjiang 212013, China
3. OptoTrace Technologies, Inc., Suite 7, 544 Weddell Drive, Sunnyvale, California 94089
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf900217s
Reference32 articles.
1. Detection of olive oil adulteration using principal component analysis applied on total and regio FA content
2. Authentication of vegetable oils by chromatographic techniques
3. Gas-chromatographic fatty-acid fingerprints and partial least squares modeling as a basis for the simultaneous determination of edible oil mixtures
4. 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
5. Sterol fractions in hazelnut and virgin olive oils and 4,4′-dimethylsterols as possible markers for detection of adulteration of virgin olive oil
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