Now showing items 1-3 of 3
Differentiation of mixtures of monovarietal olive oils by mid-infrared spectroscopy and chemometrics
(Wiley-VCH Verlag, 2007)
Fourier transform infrared (FT-IR) spectroscopy in combination with chemometric techniques has become a useful tool for authenticity determination of extra-virgin olive oils. Spectroscopic analysis of monovarietal extra-virgin ...
Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy
Fatty acid composition and mid-infrared spectra of olive oils in combination with chemometric techniques were used in the classification of Turkish olive oils with respect to their varieties, growing location and harvest ...
Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy
Vibrational spectroscopic techniques offer advantages such as rapid and accurate measurements with minimum sample preparation and waste generation. In this study, it was aimed at determining some important quality parameters ...