Publicação
The use of the FTIR as a tool to discriminate flavored oils
| Resumo: | Olive oil is one of the most consumed vegetable oils in the world and its production has increased in recentyears.The market has been betting on new ways of consuming olive oils, such as flavored oils.However, flavored oils can suffer several frauds, such as the addition of other vegetable oils.Thus, it is necessary to develop fast, low-cost and non-invasive analytical techniques that allow the identification of the flavoring agent, as well as discriminating non-flavoredoilsfrom flavored oils. In this context, techniques based on spectroscopy have gained great importance for allowing a fast and non-destructive analysis using a small volume of oil, as is the case of Fourier Transform Infrared Spectroscopy (FTIR). |
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| Autores principais: | Lamas, Sandra |
| Outros Autores: | Rodrigues, Nuno; Barreiro, M.F.; Pereira, J.A.; Peres, António M. |
| Assunto: | Olive oil Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | póster em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | Olive oil is one of the most consumed vegetable oils in the world and its production has increased in recentyears.The market has been betting on new ways of consuming olive oils, such as flavored oils.However, flavored oils can suffer several frauds, such as the addition of other vegetable oils.Thus, it is necessary to develop fast, low-cost and non-invasive analytical techniques that allow the identification of the flavoring agent, as well as discriminating non-flavoredoilsfrom flavored oils. In this context, techniques based on spectroscopy have gained great importance for allowing a fast and non-destructive analysis using a small volume of oil, as is the case of Fourier Transform Infrared Spectroscopy (FTIR). |
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