Calorimetry and statistical methodologies applied to the study of food products, $e.g.$, the olive oil.
Corsaro C., Vasi S., Stanley H.E., Mallamace D.
We show how calorimetric techniques, such as Differential Scanning Calorimetry, combined with statistical methods, such as Principal Component Analysis, can be successfully applied for the characterization of the physical chemical properties of food products like extra virgin olive oil. We use proper thermal cycles of crystallization and melting to unveil the mechanisms of oxidation as well as to characterize the geographical origin of the studied sample, and in other words the entire production chain. Furthermore, the NMR technique is used in synergy to have a deeper insight into the singular chemical group that undergoes the corresponding phase transition.