Characterization and Authentication of Olive and Other by María Jesús Lerma García

By María Jesús Lerma García

This thesis provides new equipment for the characterization of vegetable oils, with concentration in olive oil, based on geographical and botanical starting place, genetic style and different matters influencing product caliber. a large choice of analytical ideas were hired, equivalent to quite a few chromatographic strategies (different fuel and liquid chromatography methods), an digital nostril, infrared spectroscopy and expert-panel evaluate. numerous households of juvenile compounds, with curiosity as adulteration markers, were used for technique improvement, together with tocopherols, sterols, phenolics, alcohols, proteins and others. so much equipment were superior via the applying of multivariate chemometrics. The proposed analytical strategies are of curiosity to enquire fraudulent activities and practices that are unsafe to product quality.

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