Food chemistryOlive OilEstersSpectroscopyFourier Transform InfraredFatty Acids
Unlocking extra virgin olive oil identification: predicting ethyl esters with explainable AI on IR spectra.
Michele Magarelli, Silvia Grassi, Giacomo Squeo, Pierfrancesco Novielli, Roberto Bellotti, Francesco Caponio, Cristina Alamprese, Sabina Tangaro
Published: 202610.1016/j.foodchem.2025.147013
Abstract
Extra virgin olive oil (EVOO) is susceptible to adulteration and degradation, making the assessment of its authenticity and quality essential. Fatty acid ethyl esters (FAEE), formed through fermentative processes, are regulated by EU legislation as k…
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