Vibrational spectroscopic approaches for the quality evaluation and authentication of virgin olive oil. Issue 10 (25th November 2016)

• Record Type: Journal Article
• Authors: Wang, Pei; Sun, Jianbo; Zhang, Tiantian; Liu, Weijie
• Is Part Of: Applied spectroscopy reviews. Volume 51:Issue 10(2016)
• Page Start: 763
• Page End: 790
• Publication Date: 2016-11-25
• Subjects: Authentication -- chemometrics -- mid-infrared -- near infrared -- olive oil -- quality evaluation -- Raman -- vibrational spectroscopic approaches; Spectrum analysis -- Periodicals; 535.84
• DOI: 10.1080/05704928.2016.1176034
• Languages: English
• ISSNs: 0570-4928

Abstract

ABSTRACT: Vibrational spectroscopy as an important branch of molecular spectroscopy has been extensively employed for the analysis of olive oil. To date, plenty of research articles have been published with regards to the analysis of olive oil, which is really a complex matrix, demonstrating the great potential of vibrational spectroscopic approaches in these studies. In this critical review, we cover latest progresses and applications of the three vibrational spectroscopies (mid-infrared, near-infrared, and Raman spectroscopy) used for the analysis of olive oil. In the first part of this review, we focus on the basic theoretical aspects related to vibrational spectroscopic techniques and chemometrics, while in the second part, we discuss their recent applications in qualitative evaluation and authentication of virgin olive oil.