Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This thesis presents new methods for the characterization of vegetable oils, with focus in olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality. A wide variety of analytical techniques have been employed, such as various chromatographic techniques (different gas and liquid chromatography methods), an electronic nose, infrared spectroscopy and expert-panel evaluation. Several families of minor compounds, with interest as adulteration markers, have been used for method development, including tocopherols, sterols, phenolics, alcohols, proteins and others. Most methods have been enhanced by the application of multivariate chemometrics. The proposed analytical techniques are of interest to investigate fraudulent actions and practices which are detrimental to product quality.

Analytical chemistry. --- Biochemistry. --- Chemistry. --- Vegetable oils -- Analysis. --- Health & Biological Sciences --- Biomedical Engineering --- Vegetable oils --- Olive oil. --- Analysis. --- Plant oils --- Food --- Nutrition. --- Plant biochemistry. --- Food Science. --- Plant Biochemistry. --- Analytical Chemistry. --- Biotechnology. --- Oils and fats --- Plant lipids --- Plant products --- Food science. --- Analytical biochemistry. --- Alimentation --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Analytic biochemistry --- Biochemistry --- Chemistry, Analytic --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Chemistry --- Medical sciences --- Science --- Health aspects --- Composition --- Bioanalytic chemistry --- Bioanalytical chemistry --- Analytical chemistry --- Food—Biotechnology. --- Nutrition   . --- Analysis, Chemical --- Analytic chemistry --- Chemical analysis --- Phytochemistry --- Plant biochemistry --- Plant chemistry --- Botany --- Phytochemicals --- Plant biochemical genetics

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This thesis presents new methods for the characterization of vegetable oils, with focus in olive oil, according to geographical and botanical origin, genetic variety and other issues influencing product quality. A wide variety of analytical techniques have been employed, such as various chromatographic techniques (different gas and liquid chromatography methods), an electronic nose, infrared spectroscopy and expert-panel evaluation. Several families of minor compounds, with interest as adulteration markers, have been used for method development, including tocopherols, sterols, phenolics, alcohols, proteins and others. Most methods have been enhanced by the application of multivariate chemometrics. The proposed analytical techniques are of interest to investigate fraudulent actions and practices which are detrimental to product quality.

Analytical chemistry --- Nutritionary hygiene. Diet --- Biochemical engineering --- Food science and technology --- analytische chemie --- biochemie --- voedingsleer --- planten