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Authentication and Detection of the Adulteration of Olive Oil, PDF eBook

Authentication and Detection of the Adulteration of Olive Oil PDF

Part of the Food Science and Technology series

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The determination of olive oil authenticity is currently carried out using techniques that provide data regarding its quality, sensory attributes, and composition.

Such analytical techniques include: Volatile compound analysis using SPME-GC/MS, stable carbon isotope ratio analysis (SCIRA), nuclear magnetic resonance (NMR), specific natural isotopic fractionation nuclear magnetic resonance (SNIF/NMR), proton transfer mass spectrometry (PTR/MS), isotope ratio mass spectroscopy (IRMS), gas chromatography (GC), high performance liquid chromatography (HPLC), high performance liquid chromatography/ mass spectroscopy (HPLC/MS), inductively coupled plasma spectroscopy (ICP) as well as DNA techniques.

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