Now showing items 1-6 of 6
Phenolic characterization and geographical classification of commercial extra virgin olive oils produced in Turkey
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 ...
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 ...
Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils
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, ...
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 ...
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 ...