Olive oil is extracted from olives and is commonly used in Italian and Spanish cuisine. The olive oil that is currently available in Japan is largely divided into 2 groups as classified by the International Olive Oil Council (IOOC): virgin oliveoil extracted from olives, which has superior flavor and fragrance, and refined olive oil, which is chemically extracted and blended with virgin olive oil. 

In this study, we measured the 3D fluorescence spectra of commercially available olive oil and virgin olive oil and compared the intensity of fluorescence.

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高濃度樣品（橄欖油）的三維熒光光譜.pdf