Rapid Detection of Adulteration in Extra-Virgin Olive Oil using Three-Dimensional Fluorescence Spectra Technology with Selected Multivariate Calibrations

International Journal of Food Properties

Volumn 18, Issue 9, 2015, Pages 2085-2098

  Xu, Yi ^a   Li, Huanhuan ^a   Chen, Quansheng ^a   Zhao, Jiewen ^a   Ouyang, Qin ^a  

^a JIANGSU UNIVERSITY   (China)

Author keywords

Adulteration; Characteristic parameters method; Extra virgin olive oil (EVOO); Multivariate calibration; Three dimensional fluorescence spectra (3DFS)

Indexed keywords

BACKPROPAGATION; CALIBRATION; FACTOR ANALYSIS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; MULTIVARIABLE SYSTEMS; MULTIVARIANT ANALYSIS; NEAREST NEIGHBOR SEARCH; OLIVE OIL; PETROLEUM INDUSTRY; SUPPORT VECTOR MACHINES; VECTORS;

ADULTERATION; CHARACTERISTIC PARAMETERS METHOD; EXTRA VIRGIN OLIVE OIL; MULTIVARIATE CALIBRATION; THREE-DIMENSIONAL FLUORESCENCE SPECTRA;

LEAST SQUARES APPROXIMATIONS;

EID: 84930607625     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2014.963869     Document Type: Article

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