Quantitative analysis of potential adulterants of extra virgin olive oil using infrared spectroscopy
作者： Y.W. Lai , E.K. Kemsley , R.H. Wilson
DOI: 10.1016/0308-8146(95)95793-6
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摘要: Abstract The determination of food authenticity and the detection adulteration are problems increasing importance in industry. This is especially so for ‘value-added’ products, where potential financial rewards substitution with a cheaper ingredient high. In this paper, infrared spectroscopy as rapid analytical technique quantitative adulterants extra virgin olive oil demonstrated. method uses Fourier transform spectroscopy, combined attenuated total reflectance partial least squares regression. Model systems comprising two types ‘contaminant’ — refined walnut investigated.
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