Blends of olive oil and sunflower oil: Characterisation and olive oil quantification using fatty acid composition and chemometric tools

Food Chemistry

Volumn 134, Issue 4, 2012, Pages 2283-2290

  Monfreda, M ^a,b   Gobbi, L ^b   Grippa, A ^c  

^a Italian Customs Agency   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

^c ROMA TRE UNIVERSITY   (Italy)

Author keywords

Blend; Olive oil; Partial least squares; Principal component analysis; Soft independent models of class analogy; Target factor analysis

Indexed keywords

BLEND; INDEPENDENT MODEL; OLIVE OIL; PARTIAL LEAST SQUARE (PLS); TARGET FACTOR ANALYSIS;

DATA HANDLING; PRINCIPAL COMPONENT ANALYSIS;

VEGETABLE OILS;

ARACHIDIC ACID; BEHENIC ACID; FATTY ACID; HEPTADECANOIC ACID; LIGNOCERIC ACID; LINOLEIC ACID; LINOLENIC ACID; MARGAROLEIC ACID; MYRISTIC ACID; OLEIC ACID; OLIVE OIL; PALMITIC ACID; PALMITOLEIC ACID; STEARIC ACID; SUNFLOWER OIL; UNCLASSIFIED DRUG;

ARTICLE; CHEMOMETRICS; FATTY ACID ANALYSIS; GAS CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS;

CHEMISTRY TECHNIQUES, ANALYTICAL; CHROMATOGRAPHY, GAS; FATTY ACIDS; PLANT OILS; QUALITY CONTROL;

HELIANTHUS;

EID: 84861580327     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.122     Document Type: Article

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