Identification of olive oil sensory defects by multivariate analysis of mid infrared spectra

Food Chemistry

Volumn 187, Issue , 2015, Pages 197-203

  Borràs, Eva ^a   Mestres, Montserrat ^a   Aceña, Laura ^a   Busto, Olga ^a   Ferré, Joan ^a   Boqué, Ricard ^a   Calvo, Angels ^b  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b Official Taste Panel of Virgin Olive Oil in Catalonia   (Spain)

Author keywords

(PLS DA); Classification; Mid infrared spectroscopy; Multivariate analysis; Partial least squares discriminant analysis; Sensory analysis; Virgin olive oil

Indexed keywords

CLASSIFICATION (OF INFORMATION); DEFECTS; DISCRIMINANT ANALYSIS; INFRARED DEVICES; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; MULTIVARIANT ANALYSIS; OLIVE OIL; SENSORY ANALYSIS;

(PLS-DA); MID-INFRARED SPECTROSCOPY; MULTI VARIATE ANALYSIS; PARTIAL LEAST SQUARES - DISCRIMINANT ANALYSIS; VIRGIN OLIVE OIL;

QUALITY CONTROL;

OLIVE OIL; VEGETABLE OIL;

ARTICLE; CHEMICAL PARAMETERS; CHEMOMETRIC ANALYSIS; DISCRIMINANT ANALYSIS; FUSTY DEFECT; INFRARED SPECTROSCOPY; MID INFRARED SPECTROSCOPY; MULTIVARIATE ANALYSIS; MUSTY DEFECT; PARTIAL LEAST SQUARES REGRESSION; PRINCIPAL COMPONENT ANALYSIS; RANCID EFFECT; WINEY DEFECT; CHEMISTRY; EVALUATION STUDY; HUMAN; INFRARED SPECTROPHOTOMETRY; PROCEDURES; QUALITY CONTROL; REGRESSION ANALYSIS; TASTE;

DISCRIMINANT ANALYSIS; HUMANS; LEAST-SQUARES ANALYSIS; MULTIVARIATE ANALYSIS; OLIVE OIL; PLANT OILS; QUALITY CONTROL; SPECTROPHOTOMETRY, INFRARED; TASTE;

EID: 84928503280     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.030     Document Type: Article

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