Olive Oil Characterization by Visible Micro Raman Spectrosopy

C. Camerlingo, M. Portaccio, M. Lepore

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

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IMEKO TC

TC23 - Metrology in Food and Nutrition

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