Raman detection of extra virgin olive oil adulterated with cheaper oils

Carlton Farley III; Aschalew Kassu; Jonathan Mills; Brianna Kenney; Paul Ruffin; Anup Sharma

doi:10.1117/12.2238369

26 September 2016 Raman detection of extra virgin olive oil adulterated with cheaper oils

Carlton Farley III, Aschalew Kassu, Jonathan Mills, Brianna Kenney, Paul Ruffin, Anup Sharma

Proceedings Volume 9933, Optical Sensing, Imaging, and Photon Counting: Nanostructured Devices and Applications 2016; 99330K (2016) https://doi.org/10.1117/12.2238369
Event: SPIE Nanoscience + Engineering, 2016, San Diego, California, United States

Abstract

Pure extra virgin olive oil (EVOO) is mixed with cheaper edible oils and samples are kept inside clear glass containers, while a 785nm Raman system is used to take measurements as Raman probe is placed against glass container. Several types of oils at various concentrations of adulteration are used. Ratios of peak intensities are used to analyze raw data, which allows for quick, easy, and accurate analysis. While conventional Raman measurements of EVOO may take as long as 2 minutes, all measurements reported here are for integration times of 15s. It is found that adulteration of EVOO with cheaper oils is detectable at concentrations as low as 5% for all oils used in this study.

Citation Download Citation

Carlton Farley III, Aschalew Kassu, Jonathan Mills, Brianna Kenney, Paul Ruffin, and Anup Sharma "Raman detection of extra virgin olive oil adulterated with cheaper oils", Proc. SPIE 9933, Optical Sensing, Imaging, and Photon Counting: Nanostructured Devices and Applications 2016, 99330K (26 September 2016); https://doi.org/10.1117/12.2238369

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