Olive Oil Characterization by Visible Micro Raman Spectrosopy

• Abstract:

  Extra virgin (EV) olive oil has been characterized by means of micro-Raman spectroscopy. In order to overcome the natural fluorescence of oil a seed layer of Au nanoparticles (GNP) has been used on the top of microscope glass substrates that hosts the liquid sample during the measurement. This method enhances the Raman signal with respect to fluorescence and allows to obtain a deep insight on the chemical and structural state of the sample.
• Keywords:

  Raman microscopy, Au nano-particles, olive oil
• Download:

  IMEKO-TC23-2016-059.pdf
• DOI:

  _unreg_tc23-2016.059

Event details:

• IMEKO TC:

  TC23
• Event name:

  2nd IMEKOFOODS Conference
• Title:

  Metrology Promoting Objective and Measurable Food Quality and Safety

• Place:

  Benevento, ITALY
• Time:

  2 October 2016 - 10 October 2016