TY  - BOOK
AU  - Kontominas,Michael G.
TI  - Authentication and Detection of the Adulteration of Olive Oil
T2  - Food science and technology
SN  - 9781536145977
AV  - TP683 
U1  - 664.362 23
PY  - 2018///
CY  - New York
PB  - Nova Science Publishers, Inc., Nova
KW  - Olive oil
KW  - Food adulteration and inspection
KW  - Huile d'olive
KW  - olive oil
KW  - aat
KW  - TECHNOLOGY & ENGINEERING
KW  - Food Science
KW  - bisacsh
KW  - fast
KW  - Electronic books
N1  - Intro; Contents; Preface; Chapter 1; A Review of Olive Oil Authentication; Abstract; Abbreviations; Introduction; Olive Oil Authentication; European Union Legislation; 1. Designations and Definitions of Olive Oil; 2. Quality Characteristics; 2.1. Free Fatty Acids; 2.2. Peroxide Index (Value); 2.3. Spectrophotometric Measurements in the Ultraviolet Region; 2.4. Sensory Evaluation (Organoleptic); 2.5. Fatty Acid Alkyl Esters (FAAEs); 3. Purity Characteristics; 3.1. Fatty Acid Content and Trans-Fatty Acids; 3.2. Stigmastadienes; 3.3. Difference: ECN42 (HPLC) and ECN42 (Theoretical Calculation); 3.4. 2-Glyceryl Monopalmitate3.5. Sterol Content; 3.6. Erythrodiol and Uvaol; 3.7. Waxes; Further Legislation Regulating Authentication; 1. International Olive Oil Council; 2. Codex Alimentarius; 3. United States Department of Agriculture; Official Methods for Olive Oil Authentication; Recent Publications and Advanced Analytical Approaches; 1. Chromatographic Techniques; 2. Mass Spectrometry; 3. Optical Methods; 3.1.; 3.2.; 3.3.; 3.4.; 4. Nuclear Magnetic Resonance; 5. Other Methods; 5.1. Electronic Nose; 5.2. Potentiometric Electronic Tongue; 5.3. Calorimetry; 5.4. Dielectric Spectroscopy; 5.5. Isotopic Technique5.6. Molecular Techniques; Conclusion and Future Trends; References; Chapter 2; Fingerprinting of Virgin Olive Oils for Authenticity and Quality Assessment; Abstract; 1. Introduction; 1.1. State of the Art: Production and Trade of Olive Oil; 1.2. Chemical Composition and Characterization of Virgin Olive Oils; 1.3. Stability of Virgin Olive Oil; 2. Methods; 2.1. Chemicals; 2.2. Plant Material; 2.3. Extraction of Unsaponifiable Fraction of Olive Oil; 2.4. NMR Analysis; 2.5. IRMS Analysis; 2.6. MS Analysis; 2.7. Data Analysis; 3. Results and Discussion; 3.3.2.4. Region of Origin of VOOsConclusion; Acknowledgments; References; Chapter 3; LC Fingerprinting Approach for Authenticating Olive Oil; Abstract; Abbreviations and Acronyms; Introduction; Chemometrics; Similarity Analysis; Pattern Recognition; Level 0: Exploratory Analysis; Level 1: Cluster Analysis; Level 2: Classification; Level 3: Class Modelling; Multivariate Calibration (Regression); Data Fusion; LC Fingerprinting; Sources of LC Fingerprints; Application of the LC Fingerprinting Methodology for the Authentication of Olive Oil; Conclusion; References; Chapter 4
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