This thesis presents new methods for the characterization of vegetable oils, with focus in olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality. A wide variety of analytical techniques have been employed, such as various chromatographic techniques (different gas and liquid chromatography methods), an electronic nose, infrared spectroscopy and expert-panel evaluation. Several families of minor compounds, with interest as adulteration markers, have been used for method development, including tocopherols, sterols, phenolics, alcohols, proteins and others. Most methods have been enhanced by the application of multivariate chemometrics. The proposed analytical techniques are of interest to investigate fraudulent actions and practices which are detrimental to product quality.
| ISBN: | 9783642433108 |
| Publication date: | 20th September 2014 |
| Author: | María Jesús Lerma García |
| Publisher: | Springer an imprint of Springer Berlin Heidelberg |
| Format: | Paperback |
| Pagination: | 220 pages |
| Series: | Springer Theses |
| Genres: |
Food and beverage technology Dietetics and nutrition Analytical chemistry Biochemistry Botany and plant sciences |
This thesis presents new methods for the characterization of vegetable oils, with focus in olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality. A wide variety of analytical techniques have been employed, such as various chromatographic techniques (different gas and liquid chromatography methods), an electronic nose, infrared spectroscopy and expert-panel evaluation. Several families of minor compounds, with interest as adulteration markers, have been used for method development, including tocopherols, sterols, phenolics, alcohols, proteins and others. Most methods have been enhanced by the application of multivariate chemometrics. The proposed analytical techniques are of interest to investigate fraudulent actions and practices which are detrimental to product quality.
Characterization and Authentication of Olive and Other Vegetable Oils features in the following genres: Food and beverage technology, Dietetics and nutrition, Analytical chemistry, Biochemistry, Botany and plant sciences
Characterization and Authentication of Olive and Other Vegetable Oils is available in Paperback, Hardback
Characterization and Authentication of Olive and Other Vegetable Oils was written by María Jesús Lerma García and published by Springer an imprint of Springer Berlin Heidelberg
Characterization and Authentication of Olive and Other Vegetable Oils has 220 pages
Yes it is part of Springer Theses series