Characterization and Authentication of Olive and Other Vegetable Oils (eBook)

New Analytical Methods

María Jesús Lerma García (Autor)

eBook Download: PDF

2012
XX, 220 Seiten
Springer Berlin (Verlag)
978-3-642-31418-6 (ISBN)

Infos

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.

Inhalt

Objectives and work plan.- Materials and methods.- Development of methods for the determination of Ts, T3s and sterols in vegetable oils.- Development of methods for the classification of vegetable oils according to their botanical origin.- Development of methods for olive oil quality evaluation.- Development of methods for the classification of EVOOs according to their genetic variety.- Development of methods for the classification of EVOOs according to their geographical origin.- Development of methods for the evaluation of olive oil oxidation.

Produkt-Details

• Erscheint lt. Verlag: 1.8.2012
• Reihe/Serie: Springer Theses
• Reihe/Serie: Springer Theses
• Zusatzinfo: XX, 220 p.
• Verlagsort: Berlin
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik
• Schlagworte: Adulteration with Cheap Vegetable Oils • Authentication of Vegetable Oils • Botanical Origin of Vegetable Oils • Chromatography for Vegetable Oil Analysis • Classification of Vegetable Oils • Electronic Nose • Genetic Variety of Vegetable Oils • Olive Oil Adulteration • Olive Oil Oxidation Products • Spectroscopy for Vegetable Oil Analysis
• ISBN-10: 3-642-31418-X / 364231418X
• ISBN-13: 978-3-642-31418-6 / 9783642314186