Chemometric study of Andalusian extra virgin olive oils Raman spectra: Qualitative and quantitative information

Talanta

Volumn 156-157, Issue , 2016, Pages 180-190

  Sanchez Lopez E ^a   Sanchez Rodriguez M I ^a   Marinas, A ^a   Marinas, J M ^a   Urbano, F J ^a   Caridad, J M ^a   Moalem, M ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Andalusian PDO; Extra virgin olive oil; Geographical Origin; Harvest Year; Olive Variety; Raman spectroscopy

Indexed keywords

DISCRIMINANT ANALYSIS; FATTY ACIDS; GAS CHROMATOGRAPHY; HARVESTING; RAMAN SPECTROSCOPY;

ANDALUSIAN PDO; CHEMOMETRIC TREATMENT; EXTRA VIRGIN OLIVE OIL; FATTY ACID COMPOSITION; GEOGRAPHICAL ORIGINS; OLIVE VARIETY; QUALITATIVE INFORMATION; QUANTITATIVE INFORMATION;

OLIVE OIL;

FATTY ACID; OLIVE OIL;

CHEMISTRY; DISCRIMINANT ANALYSIS; FOOD ANALYSIS; GAS CHROMATOGRAPHY; LEAST SQUARE ANALYSIS; OLIVE TREE; PROCEDURES; RAMAN SPECTROMETRY; SPAIN;

CHROMATOGRAPHY, GAS; DISCRIMINANT ANALYSIS; FATTY ACIDS; FOOD ANALYSIS; LEAST-SQUARES ANALYSIS; OLEA; OLIVE OIL; SPAIN; SPECTRUM ANALYSIS, RAMAN;

EID: 84979867369     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2016.05.014     Document Type: Article

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