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

2021Conference poster Open access
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dc.contributor.authorLamas, Sandra
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2023-02-15T12:26:01Z
dc.date.available2023-02-15T12:26:01Z
dc.date.issued2021
dc.description.abstractOlive 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).pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT,Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and to Associate Laboratory for Green Chemistry - LAQV (UIDB/50006/2020). Nuno Rodrigues thanks to National funding by FCT-Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLamas, 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. Funchalpt_PT
dc.identifier.urihttp://hdl.handle.net/10198/26948
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOlive oilpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleThe use of the FTIR as a tool to discriminate flavored oilspt_PT
dc.typeconference poster
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.conferencePlaceFunchalpt_PT
oaire.citation.titleXV Encontro de Química dos Alimentos: Estratégias para a Excelência, Autenticidade, Segurança e Sustentabilidade Alimentarpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameLamas
person.familyNameRodrigues
person.familyNameBarreiro
person.familyNamePereira
person.familyNamePeres
person.givenNameSandra
person.givenNameNuno
person.givenNameFilomena
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-id311F-FE90-417F
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id3418-47D5-5746
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-4334-1636
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridL-9802-2014
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id57225883755
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57188719717
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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