Characterization and authentication of olive and other vegetable oils : New analytical methods /
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 chromatograp...
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| Tác giả của công ty: | |
| Định dạng: | eBook |
| Ngôn ngữ: | English |
| Được phát hành: |
Berlin, Heidelberg
Springer Berlin Heidelberg
2012.
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| Loạt: | Springer Theses, Recognizing Outstanding Ph.D. Research
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| Những chủ đề: | |
| Truy cập trực tuyến: | Click here to view the full text content |
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| Tóm tắt: | 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. |
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| Mô tả vật lý: | 1 online resource (XIX, 218 pages) 104 illustration, 26 illustration in colour, digital. |
| số ISBN: | 9783642314186 |
| số ISSN: | 2190-5053 |