| Summary : |
The main objective is to elucidate the unique chemical and physical characteristics of olive oils in different grades, including (E)VOO, refined olive oil (ROO) and pomace olive oil (POO) in order to develop novel, portable authentication techniques for (E)VOO adulterations. In general, after literature review, the characteristics of different grade olive oils will be unravelled separately to elucidate their unique properties. Subsequently, the unique physicochemical properties will lead to the relevant characteristics which will help to devise novel, rapid, portable application for discrimination between (E)VOO and their lower grade counterparts. |
