Geographical origin classification of olive oils by PTR-MS
| Autor: | Alex Koot, Gerard Downey, Jose Manuel Moreno Rojas, W. Akkermans, Claude Guillou, Armin Wisthaler, Jonathan Beauchamp, N. Araghipour, Luisa Mannina, Jennifer Colineau, Saskia M. van Ruth, Tilmann D. Märk |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2008 |
| Předmět: |
pls-da
Veterinary medicine resolution gas-chromatography Region of origin Sample (statistics) Analytical Chemistry Small class Edible oil origin classification volatile compounds chemometrics olive oil ptr-ms Mathematics BU Microbiological & Chemical Food Analysis General Medicine mass-spectrometry PRI Biometris Vegetable oil aroma quality extraction BU Microbiologische & Chemische Voedselanalyse headspace Food Science Olive oil |
| Zdroj: | Food Chemistry 108 (2008) 1 Food chemistry 108 (2008): 347–383. info:cnr-pdr/source/autori:N. Araghipour, J. Colineau, A. Koot, W. Akkermans, J. M. Moreno Roja, J. Beauchamp, A. Wisthaler, T. D. Märk, G.Downey, C. Guillou, L. Mannina, S. van Ruth/titolo:Geographical origin classification of olive oils by PTR-MS/doi:/rivista:Food chemistry/anno:2008/pagina_da:347/pagina_a:383/intervallo_pagine:347–383/volume:108 Food Chemistry, 108(1), 374-383 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2007.10.056 |
| Popis: | The volatile compositions of 192 olive oil samples from five different European countries were investigated by PTR-MS sample headspace analysis. The mass spectra of all samples showed many masses with high abundances, indicating the complex VOC composition of olive oil. Three different PLS-DA models were fitted to the data to classify samples into ‘country’, ‘region’ and ‘district’ of origin, respectively. Correct classification rates were assessed by cross-validation. The first fitted model produced an 86% success rate in classifying the samples into their country of origin. The second model, which was fitted to the Italian oils only, also demonstrated satisfactory results, with 74% of samples successfully classified into region of origin. The third model, classifying the Italian samples into district of origin, yielded a success rate of only 52%. This lower success rate might be due to either the small class set, or to genuine similarities between olive oil VOC compositions on this tight scale. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect