Read e-book online Characterization and Authentication of Olive and Other PDF

By María Jesús Lerma García

This thesis provides new equipment for the characterization of vegetable oils, with concentration in olive oil, in accordance with geographical and botanical beginning, genetic kind and different matters influencing product caliber. a large choice of analytical thoughts were hired, resembling a variety of chromatographic concepts (different gasoline and liquid chromatography methods), an digital nostril, infrared spectroscopy and expert-panel overview. a number of households of teenybopper compounds, with curiosity as adulteration markers, were used for approach improvement, together with tocopherols, sterols, phenolics, alcohols, proteins and others. such a lot tools were superior by way of the appliance of multivariate chemometrics. The proposed analytical concepts are of curiosity to enquire fraudulent activities and practices that are dangerous to product quality.

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