ScholarLens Back to search
2010•Food ScienceRequires access

Nondestructive Identification of Olive Oil by Near Infrared Spectroscopy

Chuanxian Wang, Chu Qing-hua, Xin-Lu Ni, Han Li, Xin‐Xin Weng, Feng Lü

Open publisher page 0 citations

Abstract

Near infrared spectroscopy (NIR) was used to rapidly and economically identify the authentication of olive oil. NIR coupled with clustering analysis (CA) could use to identify many kinds of edible oils. Results indicated that CA revealed an obvious difference between olive oil and other edible oils. Meanwhile, a slight difference between olive oil and other edible oils was observed in principal component analysis (PCA). In this paper, NIR method played a good role in discrimination, which offered a new approach to rapid identification of pure and adulterated olive oil.

About this research paper

What this paper is about

Near infrared spectroscopy (NIR) was used to rapidly and economically identify the authentication of olive oil. NIR coupled with clustering analysis (CA) could use to identify many kinds of edible oils. Results indicated that CA revealed an obvious difference between olive oil and other edible oils. Meanwhile, a slight difference between olive oil and other edible oils was observed in principal component analysis (PCA). In this paper, NIR method played a good role in discrimination, which offered a new approach to rapid identification of pure and adulterated olive oil.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Near infrared spectroscopy (NIR) was used to rapidly and economically identify the authentication of olive oil. NIR coupled with clustering analysis (CA) could use to identify many kinds of edible oils. Results indicated that CA revealed an obvious difference between olive oil and other edible oils. Meanwhile, a slight difference between olive oil and other edible oils was observed in principal component analysis (PCA). In this paper, NIR method played a good role in discrimination, which offered a new approach to rapid identification of pure and adulterated olive oil.

Key concepts: Olive oil, Principal component analysis, Edible oil, Food science, Near-infrared spectroscopy, Spectroscopy, Identification (biology), Chemistry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Nondestructive Identification of Olive Oil by Near Infrared Spectroscopy — Research Paper | ScholarLens