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Rapid assessment of the adulteration of virgin olive oils by other seed oils using pyrolysis mass spectrometry and artificial neural networks
Author(s) -
Goodacre Royston,
Kell Douglas B.,
Bianchi Giorgio
Publication year - 1993
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740630306
Subject(s) - olive oil , pyrolysis , mass spectrometry , chemistry , chromatography , gas chromatography–mass spectrometry , food science , organic chemistry
Curie‐point pyrolysis mass spectra were obtained from a variety of extra‐virgin olive oils, prepared from various cultivars using several mechanical treatments. Some of the oils were adulterated (according to a double‐blind protocol) with different amounts of seed oils (50–500 ml of soya, sunflower, peanut, corn or rectified olive oils per litre of mixed oil). Canonical variates analysis indicated that the major source of variation between the pyrolysis mass spectra was due to differences between the cultivars. rather than whether the oils had been adulterated. However, artificial neural networks could be trained (using the back‐propagation algorithm) successfully to distinguish virgin oils from those which had been adulterated.