{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,13]],"date-time":"2026-01-13T14:00:32Z","timestamp":1768312832767,"version":"3.49.0"},"reference-count":29,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2022,2,6]],"date-time":"2022-02-06T00:00:00Z","timestamp":1644105600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Zhejiang Provincial Natural Science Foundation of China","award":["LQ20F050006"],"award-info":[{"award-number":["LQ20F050006"]}]},{"name":"Zhejiang Provincial Natural Science Foundation of China","award":["LGF19H180005"],"award-info":[{"award-number":["LGF19H180005"]}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["62105085"],"award-info":[{"award-number":["62105085"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"name":"National Training Programs of Innovation and Entrepreneurship for Undergraduates","award":["202010336046"],"award-info":[{"award-number":["202010336046"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>As it is high in value, extra virgin olive oil (EVOO) is frequently blended with inferior vegetable oils. This study presents an optical method for determining the adulteration level of EVOO with soybean oil as well as peanut oil using LED-induced fluorescence spectroscopy. Eight LEDs with central wavelengths from ultra-violet (UV) to blue are tested to induce the fluorescence spectra of EVOO, peanut oil, and soybean oil, and the UV LED of 372 nm is selected for further detection. Samples are prepared by mixing olive oil with different volume fractions of peanut or soybean oil, and their fluorescence spectra are collected. Different pre-processing and regression methods are utilized to build the prediction model, and good linearity is obtained between the predicted and actual adulteration concentration. This result, accompanied by the non-destruction and no pre-treatment characteristics, proves that it is feasible to use LED-induced fluorescence spectroscopy as a way to investigate the EVOO adulteration level, and paves the way for building a hand-hold device that can be applied to real market conditions in the future.<\/jats:p>","DOI":"10.3390\/s22031227","type":"journal-article","created":{"date-parts":[[2022,2,6]],"date-time":"2022-02-06T20:40:18Z","timestamp":1644180018000},"page":"1227","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Quantitative Detection of Extra Virgin Olive Oil Adulteration, as Opposed to Peanut and Soybean Oil, Employing LED-Induced Fluorescence Spectroscopy"],"prefix":"10.3390","volume":"22","author":[{"given":"Ting","family":"Zhang","sequence":"first","affiliation":[{"name":"School of Automation, Hangzhou Dianzi University, Hangzhou 310018, China"}]},{"given":"Yuyang","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Automation, Hangzhou Dianzi University, Hangzhou 310018, China"}]},{"given":"Zhuoping","family":"Dai","sequence":"additional","affiliation":[{"name":"School of Automation, Hangzhou Dianzi University, Hangzhou 310018, China"}]},{"given":"Lihan","family":"Cui","sequence":"additional","affiliation":[{"name":"School of Automation, Hangzhou Dianzi University, Hangzhou 310018, China"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1361-0663","authenticated-orcid":false,"given":"Hongze","family":"Lin","sequence":"additional","affiliation":[{"name":"School of Automation, Hangzhou Dianzi University, Hangzhou 310018, China"}]},{"given":"Zejian","family":"Li","sequence":"additional","affiliation":[{"name":"Zhejiang Key Laboratory of Design and Intelligence and Digital Creativity, College of Computer Science and Technology, Zhejiang University, Hangzhou 310027, China"}]},{"given":"Kaihua","family":"Wu","sequence":"additional","affiliation":[{"name":"School of Automation, Hangzhou Dianzi University, Hangzhou 310018, China"}]},{"given":"Guangyu","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Automation, Hangzhou Dianzi University, Hangzhou 310018, China"}]}],"member":"1968","published-online":{"date-parts":[[2022,2,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1016\/j.talanta.2019.01.055","article-title":"Application of an electronic tongue as a single-run tool for olive oils\u2019 physicochemical and sensory simultaneous assessment","volume":"197","author":"Rodrigues","year":"2019","journal-title":"Talanta"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"391","DOI":"10.1016\/j.tifs.2019.07.045","article-title":"A critical review on analytical techniques to detect adulteration of extra virgin olive oil","volume":"91","author":"Meenu","year":"2019","journal-title":"Trends Food Sci. 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