Journal
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
Volume 13, Issue 1, Pages 196-212Publisher
SPRINGER
DOI: 10.1007/s11694-018-9933-y
Keywords
Olive oil; Olive oil emulsion; SLS; DLS; DWS; Raman spectroscopy
Categories
Ask authors/readers for more resources
Olive oil is a major fat source of the Mediterranean diet. For its unique functional and technological properties, olive oil is highly appreciated all over the world. Very sensitive techniques are currently required to determine chemical composition, to evaluate olive oil authenticity and to quantify vegetable adulterants or degradation compounds. A class of techniques that can be particularly interesting in olive oil characterization is represented by those based on light scattering. These techniques can provide important information on physical properties, conservation state and possible adulteration without complicate or time expensive procedures. Among these, static and dynamic light scattering, diffuse wave spectroscopy, different kinds of Raman spectroscopy are the most used. In this short review, basic concepts about the experimental aspects of these techniques are presented together with some of the most generally used data analysis procedures. Some selected examples of the most interesting applications of these techniques are also proposed.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available