In-house validation of a visible and near infrared spectroscopy non-targeted method to support panel test of virgin olive oils.
Food Res Int
; 192: 114799, 2024 Sep.
Article
en En
| MEDLINE
| ID: mdl-39147500
ABSTRACT
In this study, an in-house validation of Visible and Near Infrared Spectroscopy was performed to distinguish between extra virgin olive oil (EVOO) and virgin olive oil (VOO). A total of 161 samples of olive oil of three different categories (EVOO, VOO and lampante (LOO)) were analysed by transflectance using a monochromator instrument. One-class models were initially developed using Partial Least Squares (PLS) Density Modelling to characterize EVOO and VOO category. Once the LOO samples were discriminated, linear and non-linear discriminant models were built to classify EVOO and VOO. Different data pre-treatments and variable selection algorithms were evaluated to establish the best models in terms of Correct Classification Rate (CCR). The best model, obtained after variable selection using PLS Discriminant Analysis, yielded CCR values of 82.35 % for EVOO and 66.67 % for VOO in external validation. These results confirmed that VIS + NIRS technology may be used to provide rapid, non-destructive preliminary screening of olive oil samples for categorization; suspect samples may then be analysed by official analytical methods.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Espectroscopía Infrarroja Corta
/
Aceite de Oliva
Idioma:
En
Revista:
Food Res Int
Año:
2024
Tipo del documento:
Article
Pais de publicación:
Canadá