In this study FT-NIR spectra of 73 extra virgin olive oil (EVOO) samples obtained from 21
different cultivars and 4 geographic regions were used to develop partial least squares …

A rapid method for the evaluation of fatty acids (FA) of monovarietal Portuguese extra virgin
olive oils (EVOOs)(n= 82) from Alentejo, south‐central region of Portugal, is developed …

ABSTRACT A methodology based on Fourier transform infrared (FTIR) spectroscopy with
different absorption modes, combined with chemometrics techniques, was developed as a …

It was aimed to predict fatty acid ethyl ester (FAEE), wax, diacylglycerol (DAG) and color
pigment contents of olive oils by using rapid and non-destructive spectroscopic techniques …

A rapid Fourier transformed infrared (FTIR) attenuated total reflectance (ATR) spectroscopic
method was applied to the determination of fatty acid (FA) profile and peroxide value (PV) of …

Fourier‐transform infrared spectroscopy, followed by multivariate treatment of the spectral
data, was used to classify Tunisian extra virgin olive oils (EVOOs) according to their cultivar …

The prospect of using single bounce attenuated total reflectance (SB-ATR)-Fourier transform
infrared (FTIR) spectroscopy as a rapid quantitative tool to determine the main fatty acid …

This work applied the FT-NIR spectroscopy technique with the aid of chemometrics
algorithms to determine the adulteration content of extra virgin olive oil (EVOO). Informative …

According to the Regulation (EU) 2016/2095, extra virgin olive oils (EVOO) must contain a
maximum of 35 mg kg− 1 of fatty acid ethyl esters (FAEE). The official method for FAEE …

The regulation of The European Union for olive oil and olive pomace established the limit of
35 mg· kg-1 for fatty acids ethyl ester contents in extra virgin olive oils, from grinding seasons …