Experimental Measurement of Temperature-Dependent Thermo-optical Parameters of Different Types of Olive Oil Using Terahertz Time-Domain Spectroscopy

Terahertz time-domain spectroscopy has been used for the characterization of different types of olive oil, such as extra virgin, pure, extra light, and pomace olive oils. Temperature-dependent refractive indices and absorption coefficients have been measured in 0.2–1.6 THz spectral-frequency range. Temperature-dependent Sellmeier coefficients and thermo-optic coefficients of these oil samples have also been derived from the measured data. These results will benefit different oil-based optical devices requiring accurate knowledge of their refractive indices in THz range.