Zhiqun Ding, Peihong Cheng, Hongxia Zhao, Shufen Zhang. Quality Identification of Olive Oil Based on Three-Dimensional Fluorescence Characteristic Peak[J]. Laser & Optoelectronics Progress, 2022, 59(17): 1730003
- Laser & Optoelectronics Progress
- Vol. 59, Issue 17, 1730003 (2022)
Fig. 1. Schematic diagram of three-dimensional fluorescence spectrum acquisition system
Fig. 2. Three-dimensional fluorescence spectra of four olive oils. (a) (d) (e) Extra virgin olive oil of brand A, C, and D; (b) refined olive oil of brand A; (c) extra virgin olive oil of brand B
Fig. 3. Quality factors of extra virgin olive oil, refined olive oil, and their adulterated olive oil
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Table 1. Traditional detection index of olive oil samples
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Table 2. Three-dimensional fluorescence characteristic peaks of olive oil samples
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Table 3. Quality factors N of olive oil samples
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