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Other Techniques of Utility for Olive Oil Analysis

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Abstract

The analysis of vegetable oils, particularly olive oil, is a subject of increasing research activity by many investigators all over the world. There is a continuing requirement for rapid, accurate, and automated analytical methodologies to determine whether olive oil has the provenance claimed for it or whether it has been adulterated with or substituted by a lower-grade oil. A number of modern spectroscopic and spectrometric analytical methods operating on user-friendly instruments have entered most laboratories during recent years.

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Authors
  1. Giorgio Bianchi
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  2. Angela De Simone
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  3. Angela Di Camillo
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  4. Lucia Giansante
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  5. Aldo Tava
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Editors and Affiliations

  1. School of Biosciences, Cardiff University, Cardiff, UK

    John Harwood PhD, DSc (Professor) (Professor)

  2. Food Characterization and Quality Department, Instituto de la Grasa (CSIC), Seville, Spain

    Ramón Aparicio PhD (Research Scientist) (Research Scientist)

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Bianchi, G., De Simone, A., Di Camillo, A., Giansante, L., Tava, A. (2000). Other Techniques of Utility for Olive Oil Analysis. In: Harwood, J., Aparicio, R. (eds) Handbook of Olive Oil. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5371-4_9

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