Rapid Quantitative Assessment of the Adulteration of Virgin Olive Oils with Hazelnut Oils Using Raman Spectroscopy and Chemometrics
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- @Article{lopez-diez:2003:AFC,
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author = "E. Consuelo Lopez-Diez and Giorgio Bianchi and
Royston Goodacre",
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title = "Rapid Quantitative Assessment of the Adulteration of
Virgin Olive Oils with Hazelnut Oils Using Raman
Spectroscopy and Chemometrics",
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journal = "Journal of Agricultural and Food Chemistry",
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year = "2003",
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volume = "51",
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number = "21",
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pages = "6145--6150",
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keywords = "genetic algorithms, genetic programming, Raman
spectroscopy, olive oil, hazelnut oil, adulteration,
quantification, principal component analysis, partial
least-squares regression",
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DOI = "doi:10.1021/jf034493d",
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abstract = "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.",
- }
Genetic Programming entries for
E Consuelo Lopez-Diez
Giorgio Bianchi
Royston Goodacre
Citations