文献类型： 外文期刊
第一作者： Ou, Gaozhi
作者： Ou, Gaozhi;Luo, Xinjian;Zhang, Liangxiao;Li, Peiwu;Zhang, Zhaowei;Hu, Rui
作者机构：
期刊名称：ANALYTICAL METHODS （ 影响因子：2.896； 五年影响因子：2.716 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： The adulteration of olive oils based on advanced sensors has attracted high interest owing to its health benefits in the prevention and treatment of certain pathologies. Concerning its health and commercial aspects, lower grade oil blending and other illegal additives in virgin olive oil can negatively affect the nutritive value of olive oil. This review focuses on the advances in the sensing and identification of adulteration of olive oil. Optical sensing, chromatography (usually coupled with mass spectrometry), and nuclear magnetic resonance are discussed in detail. Other methods including a DNA-based method, dielectric spectroscopy, differential scanning calorimetry, thermogravimetric analysis and electronic nose among others, are overviewed as well.
分类号： O65
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