MEASUREMENT OF ADULTERATION OF OLIVE OILS BY NEAR-INFRARED SPECTROSCOPY

被引:82
作者
WESLEY, IJ [1 ]
BARNES, RJ [1 ]
MCGILL, AEJ [1 ]
机构
[1] PERSTORP NIRSYSTEMS,MAIDENHEAD SL6 3UD,BERKS,ENGLAND
关键词
NEAR-INFRARED SPECTROSCOPY; OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS;
D O I
10.1007/BF02541084
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Authentication of olive oils is of great importance, not only because they command a high price but also because of the health implications of adulteration with seed oils. A method for predicting the level of adulteration in a set of virgin and extra-virgin olive oils adulterated with corn oil, sunflower oil, and raw olive residue oil by near-infrared spectroscopy is presented. The best result was a correct prediction for 98% of the samples. Principal component analysis was used to predict the type of adulterant. The best result was a 75% prediction rate. From these results, it is concluded that it is possible to design a quality control system, which uses near-infrared technology to measure the level of adulteration. In the case where the only test is whether the sample is adulterated or not, a simple calibration for adulteration can be used. The results suggest that principal component analysis may offer a means of identifying the adulterant, although more work is required to give an acceptable level of accuracy.
引用
收藏
页码:289 / 292
页数:4
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