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 ...

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 ...

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 ...