Detection of hazelnut oil adulteration using FT-IR spectroscopy.

@article{Ozen2002DetectionOH,
  title={Detection of hazelnut oil adulteration using FT-IR spectroscopy.},
  author={Banu F Ozen and Lisa J Mauer},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 14},
  pages={3898-901}
}
Fourier transform infrared spectroscopy (FT-IR) was used to detect the adulteration of hazelnut oil with different types of oils and to detect the adulteration of extra-virgin olive oil with hazelnut oil. Spectra of hazelnut oil, seven other types of oils, extra-virgin olive oil, and the adulterated oils were collected with a FT-IR equipped with a ZnSe-ATR accessory and a MCTA detector. Discriminant analysis and partial least-squares analysis were used to analyze the data. Classification of… CONTINUE READING

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