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1. Gas Chromatography: Gas Chromatography is a common technique used to analyze the composition of oils such as olive oil. It separates and quantifies the components present in the sample.

2. Mass Spectrometry: Mass Spectrometry is another powerful tool for analyzing the chemical composition of oils. It helps in identifying and quantifying the different compounds present.

3. Nuclear Magnetic Resonance (NMR) Spectroscopy: NMR spectroscopy can provide information about the molecular structure of oils, helping in identifying the presence of different types of oil in a sample.

4. Ultraviolet-Visible (UV-Vis) Spectroscopy: UV-Vis spectroscopy can be used to determine the purity and quality of oils by measuring their absorption and transmission of light at different wavelengths.

5. Infrared Spectroscopy: Infrared spectroscopy is often used to analyze functional groups and molecular structure of oils, providing valuable information about their composition.

6. High-Performance Liquid Chromatography (HPLC): HPLC is a technique that can separate, identify, and quantify the components in a sample of oil, allowing for detailed analysis of its composition.

7. Atomic Absorption Spectroscopy (AAS): AAS can be utilized to determine the concentration of certain elements in oils, providing information about their purity and potential contaminants.

8. Inductively Coupled Plasma Mass Spectrometry (ICP-MS): ICP-MS is a highly sensitive technique that can detect and quantify trace elements in oils, aiding in quality control and safety assessment.

9. Thin Layer Chromatography (TLC): TLC is a simple and cost-effective method for analyzing the composition of oils, helping to identify different components present in the sample.

10. Flame Photometry: Flame photometry can be used to determine the concentration of certain elements in oils based on their characteristic emission spectra when exposed to a flame.

11. Differential Scanning Calorimetry (DSC): DSC can provide information about the thermal properties of oils, helping in understanding their stability and composition.

12. Peroxide Value Test: The peroxide value test is a chemical analysis method used to determine the oxidative rancidity of oils, including olive oil, indicating their freshness and quality.

13. Free Fatty Acid Content Analysis: This analysis method measures the amount of free fatty acids present in oils, providing information about their quality and potential degradation.

14. Acid Value Determination: Acid value determination is a measure of the amount of free fatty acids or acidity in oils, which can be indicative of their freshness and potential for rancidity.

15. Refractometer: A refractometer can be used to determine the refractive index of oils, which can help in assessing their purity and authenticity.

16. Rancimat Test: The Rancimat test is a method for measuring the oxidative stability of oils by accelerating the oxidation process under controlled conditions, providing insights into their shelf life and quality.

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