Titlebook: Characterization and Authentication of Olive and Other Vegetable Oils; New Analytical Metho María Jesús Lerma García Book 2012 The Editor(s

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Book 2012ols, 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.

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2190-5053 ther vegetable oils.Applies a wide range of analytical technThis 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

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Practical Mathematical Optimizationl components profiles, such as Ts and T.s, sterols, alcohols, amino acids, fatty acids and phenolic compounds, have been used. These profiles have been established using different analytical techniques, including CEC, direct infusion MS, HPLC coupled to both UV-Vis and MS detectors, nano-LC, UPLC-MS, FTIR, electronic nose, etc.

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Development of Methods for the Evaluation of Olive Oil Oxidation,ue, UV absorbance, fatty acid composition, OSI and T content, were monitored. In addition, transformation of phenolic compounds during the accelerated ageing treatment in EVOO samples with phenolic fraction was also studied.

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General Conclusions,l components profiles, such as Ts and T.s, sterols, alcohols, amino acids, fatty acids and phenolic compounds, have been used. These profiles have been established using different analytical techniques, including CEC, direct infusion MS, HPLC coupled to both UV-Vis and MS detectors, nano-LC, UPLC-MS, FTIR, electronic nose, etc.

FIR

Xuegang Liu,Baoliang Lin,Yan Quanch sample. As indicated in this table, four samples of each botanical origin were used to construct a training set in the classification studies, while the remaining samples of each category were employed to evaluate the prediction capability of the classification models.

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