Detection of the presence of hazelnut oil in olive oil by FT-raman and FT-MIR spectroscopy

Vincent Baeten, Juan Antonio Fernández Pierna, Pierre Dardenne, Marc Meurens, Diego L García-González, Ramón Aparicio-Ruiz
Journal of Agricultural and Food Chemistry 2005 August 10, 53 (16): 6201-6
The detection of the presence of refined hazelnut oil in refined olive oil at low percentages is still a challenge with the current official standards. FT-Raman and FT-MIR spectroscopies have been used to determine the level of detection of the presence of hazelnut oil in olive oil. Spectroscopic analysis has been made not only with the entire oil but also with its unsaponifiable matter. Univariate and multivariate statistical models have been designed with this objective. This study shows that a complete discrimination between olive and hazelnut oils is possible and that adulteration can be detected if the presence of hazelnut oil in olive oil is >8% and if the blends are of Turkish olive and hazelnut oils. The limit of detection is higher when the blends are of edible oils from diverse geographical origins.

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