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|Articles|May 13, 2015
Raman Spectroscopic Detection of Olive Oil Adulteration
Author(s)Dr. Amy Bauer
Olive oil is among the most commonly adulterated food products. Raman spectroscopy has the potential to be utilized in measurements of olive oil to establish purity from adulteration with other, less expensive, oils. This application note reviews some of the most compelling data present in recent scientific literature to support this claim.
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