Volatile organic compounds strongly contribute to both the positive and negative sensory
attributes of virgin olive oil, and more and more studies have been published in recent years …

Nowadays, food adulteration and authentication are topics of utmost importance for
consumers, food producers, business operators and regulatory agencies. Therefore, there is …

During preservation of nuts, nut oils are easily oxidized; hence, peroxide value (PV) is an
important evaluation index. In this study, a novel method for the determination of the PV of …

Background Current developments in portable photonic devices for fast authentication of
extra virgin olive oil (EVOO) or EVOO with non-EVOO additions steer towards hyphenation …

An electronic nose (EN), which is a kind of chemical sensors, was employed to check olive
oil quality parameters. Fifty samples of olive oil, covering the four quality categories extra …

Spectral and VOCs data are important to determine the genuineness of the EVOO. The aim
of this work is to apply an open-source device for VIS–NIR spectrophotometric …

Electrochemical sensors, sensor arrays and biosensors, alongside chemometric
instruments, have progressed remarkably of late, being used on a wide scale in the …

Oils from cv. Arbequina were industrially extracted together with olive leaves of cv.
Arbequina or Santulhana (1%, w/w), and their olfactory and volatile profiles were compared …

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to
authenticate 41 virgin olive oil (VOO) specimens collected from 5 regions in Morocco …

Food adulteration is an age-old issue and a concomitant phenomenon of the global food
market. The assessment of food authenticity constitutes a powerful tool to mitigate this …