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http://hdl.handle.net/2445/173746
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DC Field | Value | Language |
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dc.contributor.author | Barbieri, Sara | - |
dc.contributor.author | Cevoli, Chiara | - |
dc.contributor.author | Bendini, Alessandra | - |
dc.contributor.author | Quintanilla-Casas, Beatriz | - |
dc.contributor.author | García González, Diego Luís | - |
dc.contributor.author | Gallina Toschi, Tullia | - |
dc.date.accessioned | 2021-02-09T08:15:30Z | - |
dc.date.available | 2021-02-09T08:15:30Z | - |
dc.date.issued | 2020-07-02 | - |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.uri | http://hdl.handle.net/2445/173746 | - |
dc.description.abstract | This research aims to develop a classification model based on untargeted elaboration of volatile fraction fingerprints of virgin olive oils (n = 331) analyzed by flash gas chromatography to predict the commercial category of samples (extra virgin olive oil, EVOO; virgin olive oil, VOO; lampante olive oil, LOO). The raw data related to volatile profiles were considered as independent variables, while the quality grades provided by sensory assessment were defined as a reference parameter. This data matrix was elaborated using the linear technique partial least squares-discriminant analysis (PLS-DA), applying, in sequence, two sequential classification models with two categories (EVOO vs. no-EVOO followed by VOO vs. LOO and LOO vs. no-LOO followed by VOO vs. EVOO). The results from this large set of samples provide satisfactory percentages of correctly classified samples, ranging from 72% to 85%, in external validation. This confirms the reliability of this approach in rapid screening of quality grades and that it represents a valid solution for supporting sensory panels, increasing the effciency of the controls, and also applicable to the industrial sector. | - |
dc.format.extent | 11 p. | - |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | MDPI | - |
dc.relation.isformatof | Reproducció del document publicat a: https://doi.org/10.3390/foods9070862 | - |
dc.relation.ispartof | Foods, 2020, vol. 9, num. 7 | - |
dc.relation.uri | https://doi.org/10.3390/foods9070862 | - |
dc.rights | cc-by (c) Barbieri, Sara et al., 2020 | - |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es | - |
dc.source | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) | - |
dc.subject.classification | Oli d'oliva | - |
dc.subject.classification | Cromatografia de gasos | - |
dc.subject.classification | Traçabilitat | - |
dc.subject.other | Olive oil | - |
dc.subject.other | Gas chromatography | - |
dc.subject.other | Traceability | - |
dc.title | Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils | - |
dc.type | info:eu-repo/semantics/article | - |
dc.type | info:eu-repo/semantics/publishedVersion | - |
dc.identifier.idgrec | 701836 | - |
dc.date.updated | 2021-02-09T08:15:30Z | - |
dc.relation.projectID | info:eu-repo/grantAgreement/EC/H2020/635690/EU//OLEUM | - |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | - |
dc.identifier.pmid | 32630810 | - |
Appears in Collections: | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) |
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File | Description | Size | Format | |
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701836.pdf | 694.62 kB | Adobe PDF | View/Open |
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