title: Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil.
abstract: The potential application of differential scanning calorimetry (DSC) to verify adulteration of extra virgin olive oil with refined hazelnut oil was evaluated. Extra virgin olive oil and hazelnut oil were characterised by significantly different cooling and heating DSC thermal profiles. Addition of hazelnut oil significantly enhanced crystallisation enthalpy (at hazelnut oil ⩾20%) and shifted the transition towards lower temperatures (at hazelnut oil ⩾5%). Lineshape of heating thermograms of extra virgin olive oil was significantly altered by hazelnut oil addition: a characteristic exothermic event originated at -27°C in extra virgin olive oil and progressively disappeared with increasing hazelnut oil content, while the major endothermic peak at -3.5°C broadened (at hazelnut oil ⩾40%) and the minor endothermic peak at 8°C shifted toward lower temperatures (at hazelnut oil ⩾5%). The preliminary results presented in this study suggest that DSC analysis may be a useful tool for detecting adulteration of extra virgin olive oil with refined hazelnut oil.
authors.affiliation: Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Viale Usberti 181/A, I-43100 Parma, Italy. Electronic address: chiavaro@unipr.it.
authors.forename: Emma
authors.initials: E
authors.lastname: Chiavaro
authors.affiliation: Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Viale Usberti 181/A, I-43100 Parma, Italy.
authors.forename: Elena
authors.initials: E
authors.lastname: Vittadini
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università di Bologna, Viale Fanin 40, I-40127 Bologna, Italy.
authors.forename: Maria Teresa
authors.initials: MT
authors.lastname: Rodriguez-Estrada
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università di Bologna, p.zza Goidanich 60, I-47023 Cesena (FC), Italy.
authors.forename: Lorenzo
authors.initials: L
authors.lastname: Cerretani
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università di Bologna, p.zza Goidanich 60, I-47023 Cesena (FC), Italy.
authors.forename: Alessandra
authors.initials: A
authors.lastname: Bendini
keywords: Adulteration; DSC; Extra virgin olive oil; Refined hazelnut oil; Thermal analysis