The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Detection of the Presence of Hazelnut Oil in Olive Oil by FT-Raman and FT-MIR Spectroscopy
Open accessAbstract
The detection of the presence of refined hazelnut oil in refined olive oil at low percentages is still a challenge with the current official standards. FT-Raman and FT-MIR spectroscopies have been used to determine the level of detection of the presence of hazelnut oil in olive oil. Spectroscopic analysis has been made not only with the entire oil but also with its unsaponifiable matter. Univariate and multivariate statistical models have been designed with this objective. This study shows that a complete discrimination between olive and hazelnut oils is possible and that adulteration can be detected if the presence of hazelnut oil in olive oil is >8% and if the blends are of Turkish olive and hazelnut oils. The limit of detection is higher when the blends are of edible oils from diverse geographical origins.
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Cites
Smoothing and Differentiation of Data by Simplified Least Squares Procedures.
Savitzky, A., & Golay, M. J. E. (1964) · Analytical Chemistry · doi:10.1021/ac60214a047 · Cited by 21,904
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Fingerprinting food: current technologies for the detection of food adulteration and contamination
Ellis, D. I., Brewster, V. L., Dunn, W. B., Allwood, J. W., Golovanov, A. P., & Goodacre, R. (2012) · Chemical Society Reviews · doi:10.1039/c2cs35138b · Cited by 440
Karoui, R., Downey, G., & Blecker, C. (2010) · Chemical Reviews · doi:10.1021/cr100090k · Cited by 405
Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy
Lerma-García, M. J., Ramis-Ramos, G., Herrero-Martínez, J. M., & Simó-Alfonso, E. F. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.04.092 · Cited by 379
Raman spectroscopy as an analytical tool for analysis of vegetable and essential oils
Vargas Jentzsch, P., & Ciobotă, V. (2014) · Flavour and Fragrance Journal · doi:10.1002/ffj.3203 · Cited by 66
Long-term stability of a Raman instrument determining iodine value in pork adipose tissue
Olsen, E. F., Baustad, C., Egelandsdal, B., Rukke, E.-O., & Isaksson, T. (2010) · Meat Science · doi:10.1016/j.meatsci.2009.12.008 · Cited by 21
Metadata
- Authors
- Baeten, V., Fernández Pierna, J. A., Dardenne, P., Meurens, M., García-González, D. L., & Aparicio-Ruiz, R.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-07-08
- Volume
- 53
- Issue
- 16
- Pages
- 6201-6206
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2004966297
- Cited by
- 169
- References
- 1
- FWCI
- 4.28
- Type
- journal article
- Language
- en
- Open access
- green
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