“…In these studies, the variation in excitation and emission wavelengths allows for the simultaneous determination of compounds that are present in the oils as polyphenols (Gracia, Zude, & León, 2009;Mújica-Ascencio, Moreno-García, Stolik Isakina, & De La Rosa-Vázquez, 2010). used fluorescence and PARAFAC to detect the adulteration of extra virgin olive oil with pomace oil; other authors have also used fluorescence to study the adulteration of olive oil with other vegetable oils (Dankowska & Małecka, 2009;Poulli, Mousdis, & Georgiou, 2006Sayago, García-González, Morales, & Aparicio, 2007).…”