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Importance of some minor compounds in olive oil authenticity and quality
Background: Consumption and production of olive oils have been increasing steadily worldwide mainly due to proven health benefits and sensorial characteristics of olive oil. M the same time, rising demand makes it harder ...
Use of FTIR and UV-visible spectroscopy in determination of chemical characteristics of olive oils
It was aimed to predict fatty acid ethyl ester (FAEE), wax, diacylglycerol (DAG) and color pigment contents of olive oils by using rapid and non-destructive spectroscopic techniques (FTIR and UV-vis) individually and in ...
A comparative study of mid-infrared, UV-Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old olive oils
The work aimed to detect and quantify adulteration of fresh olive oils with old olive oils from the previous harvest year by using different spectroscopic approaches in combination with chemometrics. Adulterated samples ...