Authentication of Pure Camellia Oil by Using Near Infrared Spectroscopy and Pattern Recognition Techniques

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Li, Shuifang ^a   Zhu, Xiangrong ^b   Zhang, Juhua ^b   Li, Gaoyang ^b   Su, Donglin ^b   Shan, Yang ^b  

^a CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

^b Hunan Academy of Agricultural Sciences   (China)

Author keywords

Authentication; NIR spectroscopy; Pattern recognition; Pure camellia oil

Indexed keywords

FATTY ACID; VEGETABLE OIL;

ARTICLE; ARTIFICIAL NEURAL NETWORK; AUTOMATED PATTERN RECOGNITION; CALIBRATION; CHEMICAL MODEL; CHEMISTRY; CHINA; CLUSTER ANALYSIS; COMPARATIVE STUDY; DISCRIMINANT ANALYSIS; EVALUATION; FOOD CONTROL; GAS CHROMATOGRAPHY; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS; STANDARD; TEA;

CALIBRATION; CAMELLIA; CHINA; CLUSTER ANALYSIS; DISCRIMINANT ANALYSIS; FATTY ACIDS; FLAME IONIZATION; FOOD INSPECTION; MODELS, CHEMICAL; NEURAL NETWORKS (COMPUTER); PATTERN RECOGNITION, AUTOMATED; PLANT OILS; PRINCIPAL COMPONENT ANALYSIS; SEEDS; SPECTROSCOPY, NEAR-INFRARED;

CAMELLIA;

EID: 84862823938     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02622.x     Document Type: Article

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