Prediction of olive oil sensory descriptors using instrumental data fusion and partial least squares (PLS) regression

Talanta

Volumn 155, Issue , 2016, Pages 116-123

  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

Data fusion; Electronic panel; Mass spectrometry; MIR spectroscopy; Multivariate analysis; Olive oil; Partial least squares (PLS) Regression; Sensory evaluation; UV vis spectrophotometry

Indexed keywords

DATA FUSION; FORECASTING; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; MASS SPECTROMETRY; MULTIVARIANT ANALYSIS; REGRESSION ANALYSIS; SENSORY ANALYSIS; SPECTROPHOTOMETRY;

ELECTRONIC PANEL; MIR SPECTROSCOPY; MULTI VARIATE ANALYSIS; PARTIAL LEAST-SQUARES REGRESSION; UV-VIS SPECTROPHOTOMETRY;

OLIVE OIL;

OLIVE OIL;

CHEMISTRY; INFRARED SPECTROSCOPY; LEAST SQUARE ANALYSIS; MASS SPECTROMETRY; TASTE; ULTRAVIOLET SPECTROPHOTOMETRY;

LEAST-SQUARES ANALYSIS; MASS SPECTROMETRY; OLIVE OIL; SPECTROPHOTOMETRY, ULTRAVIOLET; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TASTE;

EID: 84964502603     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2016.04.040     Document Type: Article

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