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Characterization and Authentication of Olive and Other Vegetable Oils

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Characterization and Authentication of Olive and Other Vegetable Oils

New Analytical Methods

María Jesús Lerma García

Springer
Collection: Springer Theses
Publication date : 2012-08-01

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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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About the book

Author

María Jesús Lerma García

Imprint

Springer

Collection

Springer Theses

Publication date

2012-08-01

Pages

220 pages

Print ISBN

9783642314179

Language

English

Ebook informations

EAN EPUB

9783642314186

Price

£129.50

Copy count 2

Print count 22

File size 2519 Ko

Informations accessibility

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About author(s)

María Jesús Lerma García

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