FIELD: olive oil identification.
SUBSTANCE: claimed method includes olive oil sampling, measuring temperature (t, °C) thereof, measuring by using of pulse NMR-analyzer of proton spin-spin relaxation for the first oil component (T21) in musec, and vegetable oil is recognized as olive one when T21<2.2.t+102.0.
EFFECT: accelerated and simplified method for olive oil identification.
2 cl, 1 dwg
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Authors
Dates
2008-01-27—Published
2006-07-31—Filed