The use of the FTIR as a tool to discriminate flavored oils

Lamas, Sandra; Rodrigues, Nuno; Barreiro, M.F.; Pereira, J.A.; Peres, António M.

http://hdl.handle.net/10198/26948

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Abstract(s)

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).

Keywords

Olive oil Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology

URI

http://hdl.handle.net/10198/26948

Citation

Lamas, Sandra; Rodrigues, Nuno; Barreiro, M.F.; Pereira, J.A.; Peres, António M. (2021). The use of the FTIR as a tool to discriminate flavoured oils. In José S. Câmara; Jorge A. M. Pereira; Rosa Perestrelo Gouveia (Eds.) XV Encontro de Química dos Alimentos: Estratégias para a Excelência, Autenticidade, Segurança e Sustentabilidade Alimentar. Funchal