Blends of olive oil and seeds oils: Characterisation and olive oil quantification using fatty acids composition and chemometric tools. Part II

Food Chemistry

Volumn 145, Issue , 2014, Pages 584-592

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

^a SAPIENZA UNIVERSITY OF ROME   (Italy)

^b 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

BINARY BLENDS; CHEMOMETRIC TOOLS; FATTY ACIDS PROFILES; GRAPE SEED OIL; PARTIAL LEAST SQUARE (PLS); SOFT INDEPENDENT MODELS OF CLASS ANALOGIES; STANDARD ERROR OF PREDICTION; TARGET FACTOR ANALYSIS;

BLENDING; CHEMICAL ANALYSIS; COMPLIANCE CONTROL; DATA HANDLING; FATTY ACIDS; LEAST SQUARES APPROXIMATIONS; OILSEEDS; PRINCIPAL COMPONENT ANALYSIS; TOOLS;

OLIVE OIL;

ARACHIS OIL; BEHENIC ACID; CORN OIL; GRAPE SEED OIL; LIGNOCERIC ACID; OLIVE OIL; RICE OIL; SUNFLOWER OIL; UNCLASSIFIED DRUG; VEGETABLE OIL; FATTY ACID;

ARTICLE; CHEMOMETRICS; CLASSIFICATION; CONTROLLED STUDY; GRAPE; LIMIT OF QUANTITATION; LIPID COMPOSITION; MAIZE; MATHEMATICAL MODEL; PEANUT; PERFORMANCE; RICE; SENSITIVITY AND SPECIFICITY; CALIBRATION; CHEMISTRY; FACTORIAL ANALYSIS; FOOD ANALYSIS; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS;

ARACHIS HYPOGAEA; HELIANTHUS; VITACEAE; ZEA MAYS;

CALIBRATION; CORN OIL; FACTOR ANALYSIS, STATISTICAL; FATTY ACIDS; FOOD ANALYSIS; LEAST-SQUARES ANALYSIS; ORYZA SATIVA; PLANT OILS; PRINCIPAL COMPONENT ANALYSIS; SEEDS;

EID: 84884333395     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.141     Document Type: Article

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