Preliminary study on the potential application of Fourier‐transform mid‐infrared for the evaluation of overall quality and authenticity of Moroccan virgin olive oil

BACKGROUND Olive oil provides a wide range of health‐promoting compounds. The quality of olive oil is an even more complex concept as it is affected by several factors, such as variety, season, stage of maturation, extraction processing, and so on. The main objective of this study was to determine t...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of the science of food and agriculture 2021-05, Vol.101 (7), p.2901-2911
Hauptverfasser:	Zaroual, Hicham, El Hadrami, El Mestafa, Karoui, Romdhane
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Agricultural sciences Agricultural technology Authenticity chemometry Chlorophyll Chlorophyll - analysis Discriminant Analysis Evaluation Food Analysis - methods Infrared analysis Infrared spectroscopy Life Sciences MIR spectroscopy Morocco Olive oil Olive Oil - analysis Olive Oil - classification Peroxide Principal Component Analysis Principal components analysis quality Regression analysis Spectroscopy, Fourier Transform Infrared - methods Spectrum analysis virgin olive oil
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!