Edible oils and fats authentication by Fourier transform Raman spectrometry. Analytical methods for the authentification of agro-food products. Gembloux (Belgium). 20 Oct 1999.

The European project FAIR-CT96-5053 concerned the application of the Fourier transform Raman and infrared spectroscopy in food chemistry and quality control. Our research mainly concerned the study of the potential of Raman spectroscopy and the comparison with the results achieved in infrared spectroscopy. The discrimination of virgin olive oil from other edible oils and the detection and quantification of virgin olive oil adulteration have been experimented with this new technique of fast and non-destructive analysis.