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Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data
(Elsevier, 2009-09)
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 ...
Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils
(Wiley-VCH Verlag, 2010-02)
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 ...
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
(Springer, 2008-08)
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 ...
Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years
(Elsevier, 2009-03)
Monovarietal extra virgin olive oils extracted from six dominant and economically important Turkish olive cultivars (memecik, erkence, domat, nizip-yaglik, gemlik, ayvalik) were examined for their simple phenolics, phenolic ...
Use of FTIR and UV-visible spectroscopy in determination of chemical characteristics of olive oils
(Elsevier, 2019-08)
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 ...
Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy
(Elsevier, 2015-10)
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 ...
Phenolic characterization and geographical classification of commercial extra virgin olive oils produced in Turkey
(Springer, 2012-02)
The aim of this research was to characterize the extra virgin olive oil samples from different locations in the Aegean coastal area of Turkey in terms of their phenolic compositions for two consecutive years to show the ...
Geographical differentiation of a monovarietal olive oil using various chemical parameters and mid-infrared spectroscopy
(Royal Society of Chemistry, 2016-06-28)
Increased demand for monovarietal olive oils from local olive varieties with unique characteristics as well as regulations such as 'Protected Designation of Origin' makes it necessary to identify methods for geographical ...
Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils
(Springer, 2017-11)
The potentials of Fourier transform (FT) near- (NIR) and mid-infrared (IR) spectroscopy, and electronic nose (e-nose) on varietal classification of Turkish olive oils were demonstrated. A total of 63 samples were analyzed, ...
