Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis

Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis

The potential of fluorescence spectroscopy for the classification of olive oils was investigated. Synchronous fluorescence spectra were collected in the region of 240-700 nm with the wavelength intervals of 10, 30, 60 and 80 nm. Successive projection algorithm (SPA) was applied for the determination...

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Bibliographic Details
Main Authors:	A. Dankowska, M. Małecka, W. Kowalewski
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2013-09-01
Series:	Grasas y Aceites
Subjects:	extra virgin olive oil pomace olive oil refined olive oil successive projections algorithm synchronous fluorescence spectroscopy
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1449

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