Characterization and Authentication of Olive and Other Vegetable Oils

Beschreibung

This thesis presents new methods for the characterization of vegetable oils, with focus in olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality. A wide variety of analytical techniques have been employed, such as various chromatographic techniques (different gas and liquid chromatography methods), an electronic nose, infrared spectroscopy and expert-panel evaluation. Several families of minor compounds, with interest as adulteration markers, have been used for method development, including tocopherols, sterols, phenolics, alcohols, proteins and others. Most methods have been enhanced by the application of multivariate chemometrics. The proposed analytical techniques are of interest to investigate fraudulent actions and practices which are detrimental to product quality.
This thesis presents new methods for the characterization of vegetable oils, with focus in olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality. A wide variety of analytical techniques have been employed, such as various chromatographic techniques (different gas and liquid chromatography methods), an electronic nose, infrared spectroscopy and expert-panel evaluation. Several families of minor compounds, with interest as adulteration markers, have been used for method development, including tocopherols, sterols, phenolics, alcohols, proteins and others. Most methods have been enhanced by the application of multivariate chemometrics. The proposed analytical techniques are of interest to investigate fraudulent actions and practices which are detrimental to product quality.
Nominated by the University of Valencia, Spain, as a distinguished PhD thesis Introduces new methods for the characterization of olive and other vegetable oils Applies a wide range of analytical techniques that can also trace minor components - a help to control and prevent fraudulent action and practice Includes supplementary material: sn.pub/extras Includes supplementary material: sn.pub/extras

Autor*in

María Jesús Lerma García

Themen in »Characterization and Authentication of Olive and Other Vegetable Oils«

Adulteration with Cheap Vegetable Oils Authentication of Vegetable Oils Botanical Origin of Vegetable Oils Chromatography for Vegetable Oil Analysis Classification of Vegetable Oils Electronic Nose Genetic Variety of Vegetable Oils Olive Oil Adulteration Olive Oil Oxidation Products Spectroscopy for Vegetable Oil Analysis

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