期刊
FOODS
卷 8, 期 8, 页码 -出版社
MDPI
DOI: 10.3390/foods8080287
关键词
virgin olive oil; hazelnut oil; adulteration; luminescence
The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry, which makes mandatory the development of accurate methods to guarantee the authenticity and traceability of virgin olive oil. In this work, we demonstrate the potential of a rapid luminescent method to characterize edible oils and to detect adulterations among them. A regression model based on five luminescent frequencies related to minor oil components was designed and validated, providing excellent performance for the detection of virgin olive oil adulteration.
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