Authentication of virgin olive oil by a novel curve resolution approach combined with visible spectroscopy

Food Chemistry

Volumn 220, Issue , 2017, Pages 331-336

  Ferreiro González, Marta ^a   Barbero, Gerardo F ^a   Álvarez, José A ^a   Ruiz, Antonio ^a   Palma, Miguel ^a   Ayuso, Jesús ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Authentication; Curve resolution; Linear discriminant analysis; Pomace oil; Virgin olive oil; Visible spectroscopy

Indexed keywords

AUTHENTICATION; DISCRIMINANT ANALYSIS; INFRARED SPECTROPHOTOMETERS; OLIVE OIL; SPECTRUM ANALYSIS;

CURVE RESOLUTION; LINEAR DISCRIMINANT ANALYSIS; POMACE OIL; VIRGIN OLIVE OIL; VISIBLE SPECTROSCOPY;

PRINCIPAL COMPONENT ANALYSIS;

CAROTENOID; CHLOROPHYLL; OLIVE OIL; VIRGIN OLIVE OIL;

ARTICLE; ARTIFACT; CHEMICAL COMPOSITION; DISCRIMINANT ANALYSIS; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY; VALIDATION PROCESS; CHEMISTRY;

CHLOROPHYLL; DISCRIMINANT ANALYSIS; OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS; SPECTRUM ANALYSIS;

EID: 84991573889     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.10.015     Document Type: Article

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