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Article: Rapid Determination of Free Fatty Acid in Extra Virgin Olive Oil by Raman Spectroscopy and Multivariate Analysis
- Article from:
- JAOCS, Journal of the American Oil Chemists' Society
- Article date:
- June 1, 2009
- Author:
CopyrightCopyright AOCS Press Jun 2009. Provided by ProQuest LLC. (Hide copyright information)
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Abstract
We introduce a visible Raman spectroscopic method for determining the free fatty acid (FFA) content of extra virgin olive oil with the aid of multivariate analysis. Oleic acid was used to increase the FFA content in extra virgin olive oil up to 0.80% in order to extend the calibration span. For calibration purposes, titration was carried out to determine the concentration of FFA for the investigated oil samples. As calibration model for the FFA content (FFA%), a partial least squares (PLS) regression was applied. The accuracy of the Raman calibration model was estimated using the root mean square error (RMSE) of calibration and validation and the correlation coefficient (R^sup 2^) ...
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