PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS

By Alessandra Bendini, L. Cerretani, Fabio DI VIRGILIO, P. Belloni, Matteo Bonoli-Carbognin, G. Lercker. 2007

164 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Biomedical Engineering, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/87b9a74db54a0ac4bb004218e3e5aeac29700cf9

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In Analytical Chemistry

1. Romà Tauler
2. A. de Juan
3. Joaquim Jaumot
4. M. Maeder

Citations in the corpus

• A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils (2010, methodology): “It has a fine aroma and a pleasant taste, and is internationally appreciated for its nutritional value and health benefits (Bendini et al., 2007; Harwood & Yaqoob, 2002).”
• Derivative FTIR spectroscopy for cluster analysis and classification of morocco olive oils (2011, background): “Optimisation of classification models for olive oils has been proposed in literature (Bendini et al., 2007; Galtier et al., 2007; Lerma-García et al., 2010), but in all the cases the wavelength selection was performed without any data processing, making so this procedure not very objective.”