Chemometric classification of edible oils

Kružlicová, Dáša, Mrázová, Viera, Šnuderl, Katja, Mocák, Ján and Lankmayr, Ernst Chemometric classification of edible oils Acta Chimica Slovaca, Vol.1, No. 1, 2008, 165-174

Document type: Článok z časopisu / Journal Article
Collection: Acta Chimica Slovaca  
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Author(s) Kružlicová, Dáša
Mrázová, Viera
Šnuderl, Katja
Mocák, Ján
Lankmayr, Ernst
Title Chemometric classification of edible oils
Journal name Acta Chimica Slovaca
Publication date 2008
Year available 2008
Volume number 1
Issue number 1
ISBN 978-80-227-2957-4
Start page 165
End page 174
Total pages 10
Place of publication Bratislava
Publisher Slovak Technical University
Collection year 2008
Language english
Subject 250000 Chemical Sciences
250400 Analytical Chemistry
Abstract/Summary This paper deals with spectral characterization of different sorts of olive oil and pumpkin seed oil, supplemented by sensory evaluation of the oil quality. UV-Vis, NIR and FTIR absorption spectroscopy and fluorescence spectroscopy were used as the measurement techniques. Chemometrical data processing, mainly multidimensional data analysis, enabled detection of the most informative properties concerning the oil quality. Classification of both kinds of oil samples by sensorial quality was successfully performed by several techniques of discriminant analysis and artificial neural networks. Comparison of olive oil classification based on different spectral techniques enables to find most useful way of the spectral measurement.
Keyword(s) classification
sensorial quality
multidimensional data analysis
olive oil
pumpkin seed oil
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