Optical path length and wavelength selection using Vis/NIR spectroscopy for olive oil's free acidity determination

• Published in: International journal of food science & technology Vol. 50; no. 6; pp. 1461 - 1467
• Main Author: Garcia Martin, Juan Francisco
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01.06.2015; Wiley Subscription Services, Inc
• Subjects: Acidity; algorithms; Food science; near-infrared spectroscopy; NIR spectroscopy; Olive oil; optical path length; rapid methods; Spectroscopy; Spectrum analysis; wavelength selection; wavelengths

Summary Four different optical path lengths, namely 0.5, 1, 5 and 10 mm, were assayed for olive oil's free acidity determination using Vis/NIR spectroscopy. Results illustrated that the use of higher path length during spectra acquisition resulted in more accurate PLS models, especially when us...