Authentication and detection of the adulteration of olive oil / Michael G. Kontominas, editor.

Format:

• Book

Contributor:

• Kontominas, Michael, editor.

Language:

English

Subjects (All):

• Olive oil.
• Food adulteration and inspection.

Place of Publication:

Nova Science Publishers, Incorporated

Summary:

The determination of olive oil authenticity is currently carried out using techniques that provide data regarding its quality, sensory attributes, and composition. Such analytical techniques include: Volatile compound analysis using SPME-GC/MS, stable carbon isotope ratio analysis (SCIRA), nuclear magnetic resonance (NMR), specific natural isotopic fractionation nuclear magnetic resonance (SNIF/NMR), proton transfer mass spectrometry (PTR/MS), isotope ratio mass spectroscopy (IRMS), gas chromatography (GC), high performance liquid chromatography (HPLC), high performance liquid chromatography/ mass spectroscopy (HPLC/MS), inductively coupled plasma spectroscopy (ICP) as well as DNA techniques.

Contents:

• A review of olive oil authentication / Apostolos Kiritsakis, Evangelos Evangelou and Amani Taamalli
• Fingerprinting of virgin olive oils for authenticity and quality assessment / Rosa María Alonso-Salces, Margaret Veronica Holland, Sandra Rosa Fuselli and Claude Guillou
• LC fingerprinting approach for authenticating olive oil / Ana M. Jiménez-Carvelo, Antonio González-Casado, Estefanía Pérez-Castaño and Luis Cuadros-Rodríguez
• Authentication of olive oil with mid-infrared spectroscopy / Oguz Uncu and Banu Ozen
• Characterization and differentiation of Greek virgin olive oils from five cultivars based on selected physicochemical parameters combined with chemometrics / Ioanna Kosma, Anastasia Badeka, Stavros Kontakos and Michael Kontominas
• Authentication and adulteration of olive oil / Lanfranco Conte, Paolo Lucci, Erica Moret and Sabrina Moret
• Application of vibrational spectroscopy techniques / Astrid Maléchaux, Nathalie Dupuy and Jacques Artaud
• Application of thermal and physical techniques for olive oil adulteration and authenticity / Maria Paciulli, Augusta Caligiani, Maria Teresa Rodriguez Estrada, Lorenzo Cerretani and Emma Chiavaro
• Olive oil adulteration / Dimitrios Boskou
• Advances in DNA extraction for detecting extra-virgin olive oil adulteration / Cinzia Montemurro, Wilma Sabetta, Valentina di Rienzo and Antonella Pasqualone
• Sesquiterpene hydrocarbons, a promising tool for virgin olive oil geographical authetication / Stefania Vichi, Alba Tres, Beatriz Quintanilla-Casas, Julen Bustamante and Francesc Guardiola
• The use of pyropheophytins and diacylglycerol testing to detect old, deodorised, and/or poorly stored extra virgin olive oils / Claudia M. Guillaume and Leandro M. Ravetti
• Application of phycicochemical parameters combined with chemometrics for the differentiation of geographical origin of extra virgin olive oils of the Koroneiki cultivar / Ioanna Kosma, Anatasia Badeka, Stavros Kontakos and Michael Kontominas.

Notes:

Description based on print version record.

ISBN:

1-5361-4597-1