Detection of the adulteration of extra virgin olive oil by near-infrared spectroscopy and chemometric techniques

University of Guelph, School of Engineering. University of Guelph, Agriculture and Food Laboratory

• Publication year

  2018

• Venue

  Food Quality and Safety

• Publication date

  2018-11-07

• Fields of study

  Agricultural and Food Sciences, Chemistry, Engineering, Environmental Science

• Identifiers
  DOI 10.1093/FQSAFE/FYY018
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• adulteration

  quality issue

  The presence of undeclared or lower-quality oils mixed into the olive oil samples under investigation.

  Aliases: oil adulteration

  박진우 (dztg5apj7m) extractionB (s683577b42) reviewAK (4715169a40) review
• chemometric techniques

  data analysis method

  Multivariate data-analysis methods applied to the spectral data for classification or detection tasks.

  Aliases: chemometrics

  박진우 (dztg5apj7m) extractionB (s683577b42) reviewAK (4715169a40) review
• extra virgin olive oil

  food product

  The olive oil product analyzed as the target food sample in the title.

  Aliases: EVOO

  박진우 (dztg5apj7m) extractionB (s683577b42) reviewAK (4715169a40) review
• near-infrared spectroscopy

  analytical method

  A spectroscopic measurement technique used to collect near-infrared signals from the oil samples.

  Aliases: NIR spectroscopy, NIRS

  박진우 (dztg5apj7m) extractionB (s683577b42) reviewAK (4715169a40) review

• Testing Methods

  2020cited by this paper
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