Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil
KA Omwange, DF Al Riza, Y Saito, T Suzuki, Y Ogawa… - Food Control, 2021 - Elsevier
Due to the health benefits of extra virgin olive oil (EVOO) and its increasing consumption
patterns, adulteration of these oils using lower grade olive oils like virgin olive oil (VOO) and …
patterns, adulteration of these oils using lower grade olive oils like virgin olive oil (VOO) and …
Cultivar and geographical origin authentication of Italian extra virgin olive oil using front-face fluorescence spectroscopy and chemometrics
DF Al Riza, N Kondo, VK Rotich, C Perone, F Giametta - Food Control, 2021 - Elsevier
A front-face fluorescence method has been used to obtain an excitation-emission matrix
(EEM) of various Italian mono-cultivar, and mix-cultivar, extra virgin olive oils without any …
(EEM) of various Italian mono-cultivar, and mix-cultivar, extra virgin olive oils without any …
[HTML][HTML] The application of emerging technologies for the quality and safety evaluation of oilseeds and edible oils
X Li, W Liu, L Xiao, J Zhao, Y Chen, L Zhang, P Li… - Food Chemistry: X, 2025 - Elsevier
Oilseeds and edible oils are an indispensable part for the human diet and provide nutritional
support for the human health. It has been reported a total of above 170 million tons per …
support for the human health. It has been reported a total of above 170 million tons per …
[HTML][HTML] Shedding light on the ageing of extra virgin olive oil: Probing the impact of temperature with fluorescence spectroscopy and machine learning techniques
This work systematically investigates the oxidation of extra virgin olive oil (EVOO) under
accelerated storage conditions with UV absorption and total fluorescence spectroscopy …
accelerated storage conditions with UV absorption and total fluorescence spectroscopy …
[HTML][HTML] Extraction of physicochemical properties from the fluorescence spectrum with 1D convolutional neural networks: Application to olive oil
One of the main challenges for olive oil producers is the ability to assess oil quality regularly
during the production cycle. The quality of olive oil is evaluated through a series of …
during the production cycle. The quality of olive oil is evaluated through a series of …
Exploration of spanish olive oil quality with a miniaturized low-cost fluorescence sensor and machine learning techniques
Extra virgin olive oil (EVOO) is the highest quality of olive oil and is characterized by highly
beneficial nutritional properties. The large increase in both consumption and fraud, for …
beneficial nutritional properties. The large increase in both consumption and fraud, for …
Olive oil classification and fraud detection using E-nose and ultrasonic system
The increasing interest of people for consumption of safe food has necessitated the research
on fraud detection in foods. In this research, fraud samples of extra virgin olive oil were …
on fraud detection in foods. In this research, fraud samples of extra virgin olive oil were …
Monitoring virgin olive oil shelf-life by fluorescence spectroscopy and sensory characteristics: A multidimensional study carried out under simulated market conditions
A Lobo-Prieto, N Tena, R Aparicio-Ruiz… - Foods, 2020 - mdpi.com
The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse
chemical changes that take place during the market period. Fluorescence spectroscopy is …
chemical changes that take place during the market period. Fluorescence spectroscopy is …
[HTML][HTML] Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study
Unlike other food products, virgin olive oil must undergo an organoleptic assessment that is
currently based on a trained human panel, which presents drawbacks that might affect the …
currently based on a trained human panel, which presents drawbacks that might affect the …
Quantitative detection of extra virgin olive oil adulteration, as opposed to peanut and soybean oil, employing LED-induced fluorescence spectroscopy
As it is high in value, extra virgin olive oil (EVOO) is frequently blended with inferior
vegetable oils. This study presents an optical method for determining the adulteration level …
vegetable oils. This study presents an optical method for determining the adulteration level …