Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils

Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils

The substitution of extra virgin olive oil with other edible oils is the primary method for fraud in the olive-oil industry. Developing inexpensive analytical methods for confirming the quality and authenticity of olive oils is a major strategy towards combatting food fraud. Current methods used to...

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Bibliographic Details
Main Authors: Emigdio Chavez-Angel, Blanca Puertas, Martin Kreuzer, Robert Soliva Fortuny, Ryan C. Ng, Alejandro Castro-Alvarez, Clivia M. Sotomayor Torres
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
edible oils
Raman
photoluminescence
FTIR
thermal conductivity
PCA
Online Access:https://www.mdpi.com/2304-8158/11/9/1304

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