Multivariate calibration applied to ESI mass spectrometry data: a tool to quantify adulteration in extra virgin olive oil with inexpensive edible oils-Reference-Cited by-同舟云学术

Multivariate calibration applied to ESI mass spectrometry data: a tool to quantify adulteration in extra virgin olive oil with inexpensive edible oils

Published:2014 Issue:18 Volume:6 Page:7502-7509
ISSN:1759-9660
Container-title:Anal. Methods
language:en
Short-container-title:Anal. Methods

Author:

Alves J. O.¹²³⁴,Sena M. M.¹²³⁴,Augusti R.¹²³⁴

Affiliation:

1. Departamento de Química

2. ICEx

3. Universidade Federal de Minas Gerais

4. Belo Horizonte, Brazil

Abstract

A fast method of multivariate calibration applied to ESI-MS data for quantification of adulteration of EVOO with cheaper edible oils.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2014/AY/C4AY00967C

Reference43 articles.

1. Metabolic profiling using direct infusion electrospray ionisation mass spectrometry for the characterisation of olive oils

2. Blends of olive oil and sunflower oil: Characterisation and olive oil quantification using fatty acid composition and chemometric tools

3. Effects of Olive, Canola, and Sunflower Oils on the Formation of Volatiles from the Maillard Reaction of Lysine with Xylose and Glucose

4. Quantitative whole spectrum analysis with MALDI-TOF MS, Part II: Determining the concentration of milk in mixtures

5. Blends of olive oil and seeds oils: Characterisation and olive oil quantification using fatty acids composition and chemometric tools. Part II

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