Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques
作者： M. Casale , P. Oliveri , C. Casolino , N. Sinelli , P. Zunin
DOI: 10.1016/J.ACA.2011.11.015
关键词:
摘要: Abstract An authentication study of the Italian PDO (protected designation origin) extra virgin olive oil Chianti Classico was performed; UV–visible (UV–vis), Near-Infrared (NIR) and Mid-Infrared (MIR) spectroscopies were applied to a set samples representative whole production area. The non-selective signals (fingerprints) provided by three spectroscopic techniques utilised both individually jointly, after fusion respective profile vectors, in order build model for oil. Moreover, these results compared with those obtained gas chromatographic determination fatty acids composition. In characterise oils produced area, UNEQ (unequal class models) SIMCA (soft independent modelling analogy) employed on MIR, NIR UV–vis spectra, acid Finally, PLS (partial least square) regression UV–vis, MIR predict content oleic linoleic oils. UNEQ, performed selection relevant predictors, increase efficiency classification models. information from spectroscopy allowed reliable models checking authenticity .
elsevier.com
sci-hub.se 参考文章(23)
Publio Viola, Marzia Viola, Virgin olive oil as a fundamental nutritional component and skin protector. Clinics in Dermatology. ,vol. 27, pp. 159- 165 ,(2009) , 10.1016/J.CLINDERMATOL.2008.01.008
J. Smeyers-Verbeke, P. J. Lewi, D. L. Massart, L. M.C. Buydens, B. G. Vandeginste, S. De Jong, Handbook of Chemometrics and Qualimetrics: Part A ApSpe. ,vol. 52, ,(1997)
Nicolett Sinelli, Ernestina Casiraghi, Debora Tura, Gerard Downey, Characterisation and Classification of Italian Virgin Olive Oils by Near- and Mid-Infrared Spectroscopy Journal of Near Infrared Spectroscopy. ,vol. 16, pp. 335- 342 ,(2008) , 10.1255/JNIRS.795
B.R. Kowalski, C.F. Bender, An orthogonal feature selection method Pattern Recognition. ,vol. 8, pp. 1- 4 ,(1976) , 10.1016/0031-3203(76)90023-6
Paolo Oliveri, Monica Casale, M. Chiara Casolino, M. Antonietta Baldo, Fiammetta Nizzi Grifi, Michele Forina, Comparison between classical and innovative class-modelling techniques for the characterisation of a PDO olive oil Analytical and Bioanalytical Chemistry. ,vol. 399, pp. 2105- 2113 ,(2011) , 10.1007/S00216-010-4377-1
Caterina Agrimonti, Michelangelo Vietina, Simona Pafundo, Nelson Marmiroli, The use of food genomics to ensure the traceability of olive oil Trends in Food Science and Technology. ,vol. 22, pp. 237- 244 ,(2011) , 10.1016/J.TIFS.2011.02.002
Matteo Busconi, Chiara Foroni, Massimiliano Corradi, Cristina Bongiorni, Federica Cattapan, Corrado Fogher, DNA extraction from olive oil and its use in the identification of the production cultivar Food Chemistry. ,vol. 83, pp. 127- 134 ,(2003) , 10.1016/S0308-8146(03)00218-8
O. Galtier, N. Dupuy, Y. Le Dréau, D. Ollivier, C. Pinatel, J. Kister, J. Artaud, Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra. Analytica Chimica Acta. ,vol. 595, pp. 136- 144 ,(2007) , 10.1016/J.ACA.2007.02.033
R. J. Barnes, M. S. Dhanoa, Susan J. Lister, Standard Normal Variate Transformation and De-trending of Near-Infrared Diffuse Reflectance Spectra Applied Spectroscopy. ,vol. 43, pp. 772- 777 ,(1989) , 10.1366/0003702894202201
R. W. Kennard, L. A. Stone, Computer Aided Design of Experiments Technometrics. ,vol. 11, pp. 137- 148 ,(1969) , 10.1080/00401706.1969.10490666