Duration: 55 minutes
The increasing popularity of extra virgin olive oil (EVOO) and the increasing problem of food fraud have provided the need for quality and authenticity control. Typical problems are the mislabeling of protected designation of origin (PDO) or edible oil adulteration. In this presentation we give an overview about the capabilities of different mass spectrometric methods to accurately determine the PDO of EVOO.
Dr. Carsten Baessmann
Director of Applied Markets Solutions Development, Bruker Daltonics
For Research Use Only. Not for use in clinical diagnostic procedures.