New approaches in the chemometric analysis of infrared spectra of extra-virgin olive oils
作者： Francisco José Urbano , José Mª Marinas , Alberto Marinas , María Isabel Sánchez-Rodríguez , Elena M. Sánchez-López
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摘要: The aim of this paper is to apply new chemometric approaches obtain quantitative information from near and mid infrared spectra Andalusian extra-virgin olive oils, using gas chromatography as a classical reference analytical technique. Estimations the content in saturated, monounsaturated polyunsaturated fatty acids are given partial least squares regression data matrices well their concatenated matrix. different estimations evaluated terms goodness fit (calibration) prediction (validation), function number factors model used matrix data. Furthermore, nature, systematic or random, errors studied by decomposition mean squared error. Finally, procedures cross-validation implemented order generalize previous results.
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