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Research at St Andrews

Data underpinning - Optical Spectroscopic Analysis for the Discrimination of Extra-Virgin Olive Oil

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Description

To demonstrate the ability to discriminate between different brands of extra-virgin olive oil using either Raman spectroscopy or fluorescence spectroscopy using both a free space system and a portable hand-held device.
Date made available2 Dec 2016
PublisherUniversity of St Andrews
Temporal coverage10 Feb 2015 - 29 Jun 2015
Date of data production2015 -

    Keywords

  • Raman spectroscopy, Fluorescence spectroscopy, Extra-virgin olive oil, Fatty acid oxidation

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