Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA)

Food Chemistry

Volumn 203, Issue , 2016, Pages 314-322

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

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

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

Author keywords

Classification; Data fusion; Headspace mass spectrometry (HS MS); Mid infrared spectroscopy (MIR); Multivariate analysis; Partial least squares discriminant analysis (PLS DA); Sensory analysis; UV vis spectrophotometry; Virgin olive oil

Indexed keywords

CLASSIFICATION (OF INFORMATION); DATA FUSION; DEFECTS; DISCRIMINANT ANALYSIS; INFRARED DEVICES; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; MASS SPECTROMETRY; MULTIVARIANT ANALYSIS; OLIVE OIL; SPECTROMETRY; SPECTROPHOTOMETRY;

HEADSPACE MASS SPECTROMETRY; MID-INFRARED SPECTROSCOPY; MULTI VARIATE ANALYSIS; PARTIAL LEAST SQUARES DISCRIMINANT ANALYSES (PLSDA); UV-VIS SPECTROPHOTOMETRY; VIRGIN OLIVE OIL;

SENSORY ANALYSIS;

VIRGIN OLIVE OIL; FRAGRANCE; OLIVE OIL;

ARTICLE; DISCRIMINANT ANALYSIS; HEADSPACE MASS SPECTROMETRY; INVESTIGATIVE PROCEDURES; MID INFRARED SPECTROSCOPY; MULTIVARIATE ANALYSIS; PARTIAL LEAST SQUARES REGRESSION; SENSORY ANALYSIS; ULTRAVIOLET SPECTROPHOTOMETRY; CLASSIFICATION; DEVICES; FOOD ANALYSIS; FOOD QUALITY; INFRARED SPECTROPHOTOMETRY; LEAST SQUARE ANALYSIS; MASS SPECTROMETRY; PROCEDURES; STANDARDS;

DISCRIMINANT ANALYSIS; FOOD ANALYSIS; FOOD QUALITY; LEAST-SQUARES ANALYSIS; MASS SPECTROMETRY; MULTIVARIATE ANALYSIS; ODORANTS; OLIVE OIL; SPECTROPHOTOMETRY, INFRARED; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 84958811847     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.02.038     Document Type: Article

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