Comparison between classical and innovative class-modelling techniques for the characterisation of the PDO olive oil
| Autor: | M. Antonietta Baldo, Monica Casale, Fiammetta Nizzi Grifi, Paolo Oliveri, Michele Forina, M. Chiara Casolino |
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| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: |
Quality Control
Artificial nose and tongue Chianti Classico PDO olive oil Fingerprinting analysis NIR and UV–Vis spectroscopy Analytical chemistry Class (philosophy) Biochemistry Analytical Chemistry Chemometrics Modelling methods Plant Oils Settore CHIM/01 - Chimica Analitica Artificial nose and tongue Chianti Classico PDO olive oil Class-modelling Fingerprinting analysis Food authentication NIR and UV-Vis spectroscopy Chianti Classico PDO olive oil Food authentication Class-modelling Fingerprinting analysis NIR and UV–Vis spectroscopy Artificial nose and tongue Olive Oil Mathematics Food authentication Production area Models Statistical Spectroscopy Near-Infrared NIR and UV-Vis spectroscopy Discriminant Italy Spectrophotometry Ultraviolet Class-modelling Biological system Artificial nose Olive oil |
| Popis: | An authentication study of the Italian PDO (protected designation of origin) olive oil Chianti Classico, based on near-infrared and UV–Visible spectroscopy, an artificial nose and an artificial tongue, with a set of samples representative of the whole Chianti Classico production and a considerable number of samples from a close production area (Maremma) was performed. The non-specific signals provided by the four fingerprinting analytical techniques, after a proper pre-processing, were used for building class models for Chianti Classico oils. The outcomes of classical class-modelling techniques like soft independent modelling of class analogy and quadratic discriminant analysis—unequal dispersed classes were compared with those of two techniques recently introduced into Chemometrics: multivariate range modelling and CAIMAN analogues modelling methods. |
| Databáze: | OpenAIRE |
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