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Rapid Quantitative Assessment of the Adulteration of Virgin Olive Oils with Hazelnut Oils Using Raman Spectroscopy and Chemometrics

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Department of Chemistry, UMIST, P.O. Box 88, Sackville Street, Manchester M60 1QD, U.K., and Istituto Sperimentale per la Elaiotecnica, Contrada Fonte Umano, 65013 Città S. Angelo, Pescara, Italy
Cite this: J. Agric. Food Chem. 2003, 51, 21, 6145–6150
Publication Date (Web):September 12, 2003
Copyright © 2003 American Chemical Society

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    The authentication of extra virgin olive oil and its adulteration with lower-priced oils are serious problems in the olive oil industry. In addition to the obvious effect on producer profits, adulteration can also cause severe health and safety problems. A number of techniques, including chromatographic and spectroscopic methods, have recently been employed to assess the purity of olive oils. In this study Raman spectroscopy together with multivariate and evolutionary computational-based methods have been employed to assess the ability of Raman spectroscopy to discriminate between chemically very closely related oils. Additionally, the levels of hazelnut oils used to adulterate extra virgin olive oil were successfully quantified using partial least squares and genetic programming.

    Keywords: Raman spectroscopy; olive oil; hazelnut oil; adulteration; quantification; principal component analysis; partial least-squares regression; genetic programming

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     To whom correspondence should be addressed. E-mail:  [email protected]. Tel:  +44 (0) 161 200 4414. Fax:  +44 (0) 161 200 4519.


     Istituto Sperimentale per la Elaiotecnica.

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