Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes

Food Chemistry

Volumn 202, Issue , 2016, Pages 432-437

  De Luca, Michele ^a   Restuccia, Donatella ^a   Clodoveo, Maria Lisa ^b   Puoci, Francesco ^a   Ragno, Gaetano ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Chemometrics; Fourier transform infrared; Partial least square discriminant analysis; Principal component analysis; Stoned olive pastes; Virgin olive oil

Indexed keywords

CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; CLUSTER ANALYSIS; DISCRIMINANT ANALYSIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; MEAN SQUARE ERROR; OLIVE OIL; VOLATILE ORGANIC COMPOUNDS;

CHEMOMETRICS; FOURIER TRANSFORM INFRA REDS; PARTIAL LEAST SQUARE (PLS); STONED OLIVE PASTES; VIRGIN OLIVE OIL;

PRINCIPAL COMPONENT ANALYSIS;

EXTRA VIRGIN OLIVE OIL; PHENOL DERIVATIVE; VOLATILE AGENT; OLIVE OIL;

ANALYTIC METHOD; ARTICLE; BIOTECHNOLOGY; CHEMOMETRIC ANALYSIS; DISCRIMINANT ANALYSIS; DRUG DETERMINATION; FOOD PROCESSING; INFRARED SPECTROSCOPY; MEASUREMENT ERROR; NONHUMAN; OLIVE; PARTIAL LEAST SQUARES REGRESSION; PASTE; PRINCIPAL COMPONENT ANALYSIS; RELATIVE ERROR; ROOT MEAN SQUARE ERROR OF PREDICTION; STATISTICAL PARAMETERS; STONED OLIVE PASTE; WHOLE OLIVE PASTE; CHEMISTRY; CLUSTER ANALYSIS; LEAST SQUARE ANALYSIS; OLIVE TREE;

CLUSTER ANALYSIS; DISCRIMINANT ANALYSIS; LEAST-SQUARES ANALYSIS; OLEA; OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84957928580     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.02.018     Document Type: Article

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