This study focuses on the detection and quantification of extra-virgin olive oil adulteration with different edible oils using mid-infrared (IR) spectroscopy with chemometrics. Mid-IR spectra were manipulated with wavelet ...

The composition of olive oils may vary depending on environmental and technological factors. Fatty acid profiles and Fourier-transform infrared (FT-IR) spectroscopy data in combination with chemometric methods were used ...

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 ...

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 ...