@article{10272/18185,
year = {2019},
month = {7},
url = {http://hdl.handle.net/10272/18185},
abstract = {The adulteration of virgin olive oil with hazelnut oil is a common fraud in the food industry,
which makes mandatory the development of accurate methods to guarantee the authenticity and
traceability of virgin olive oil. In this work, we demonstrate the potential of a rapid luminescent
method to characterize edible oils and to detect adulterations among them. A regression model
based on five luminescent frequencies related to minor oil components was designed and validated,
providing excellent performance for the detection of virgin olive oil adulteration.},
publisher = {MDPI},
keywords = {Virgin olive oil},
keywords = {Hazelnut oil},
keywords = {Adulteration},
keywords = {Luminescence},
title = {Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method},
doi = {10.3390/foods8080287},
author = {González Domínguez, Raúl and Sayago Gómez, Ana and Morales, María Teresa and Fernández Recamales, María Ángeles},
}