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Volumn 399, Issue 6, 2011, Pages 2105-2113

Comparison between classical and innovative class-modelling techniques for the characterisation of a PDO olive oil

(6) Oliveri, Paolo a Casale, Monica a Casolino, M Chiara a Baldo, M Antonietta b Nizzi Grifi, Fiammetta c Forina, Michele a

a UNIVERSITY OF GENOA (Italy)

b CA' FOSCARI UNIVERSITY OF VENICE (Italy)

c Chianti Classico DOP Olive Oil Consortium (Italy)

Author keywords

Artificial nose and tongue; Chianti Classico PDO olive oil; Class modelling; Fingerprinting analysis; Food authentication; NIR and UV Vis spectroscopy

Indexed keywords

ARTIFICIAL NOSE; CHIANTI CLASSICO PDO OLIVE OIL; CLASS-MODELLING; FINGERPRINTING ANALYSIS; FOOD AUTHENTICATION; NIR AND UV-VIS SPECTROSCOPY;

ABLATION; AUTHENTICATION; DISCRIMINANT ANALYSIS; INFRARED DEVICES; ULTRAVIOLET SPECTROSCOPY; VEGETABLE OILS; WATER ANALYSIS;

SPECTRUM ANALYSIS;

OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ITALY; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; QUALITY CONTROL; STANDARD; STATISTICAL MODEL; ULTRAVIOLET SPECTROPHOTOMETRY;

ITALY; MODELS, STATISTICAL; PLANT OILS; QUALITY CONTROL; SPECTROPHOTOMETRY, ULTRAVIOLET; SPECTROSCOPY, NEAR-INFRARED;

EID: 79951723432 PISSN: 16182642 EISSN: 16182650 Source Type: Journal
DOI: 10.1007/s00216-010-4377-1 Document Type: Article

Times cited : (40)

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