Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6740
Title: Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils
Authors: Jolayemi, Olusola Samuel
Tokatlı, Figen
Buratti, Susanna
Alamprese, Cristina
Keywords: Electronic nose
Fused spectra
Infrared spectroscopy
Olive oil
OPLS-DA
Issue Date: Nov-2017
Publisher: Springer Verlag
Source: Jolayemi, O. S., Tokatlı, F., Buratti, S., and Alamprese, C. (2017). Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils. European Food Research and Technology, 243(11), 2035-2042. doi:10.1007/s00217-017-2909-z
Abstract: The potentials of Fourier transform (FT) near- (NIR) and mid-infrared (IR) spectroscopy, and electronic nose (e-nose) on varietal classification of Turkish olive oils were demonstrated. A total of 63 samples were analyzed, comprising Ayvalik, Memecik, and Erkence oils. Spectra were pretreated with standard normal variate and second derivative. Classification models were built with orthogonal partial least square-discriminant analysis (OPLS-DA), considering the single data sets and also the combined FT-NIR-IR spectra. OPLS-DA models were validated both by cross validation and external prediction. All the models gave good results, being the average correct classification percentages in prediction higher than 90% for spectroscopic data and equal to 82% for e-nose data. The combined FT-NIR-IR data set gave the best results in terms of coefficients of determination (0.95 and 0.67). Different e-nose sensors discriminated Ayvalik, Memecik, and Erkence oils, explaining their distinct aromatic profiles.
URI: http://doi.org/10.1007/s00217-017-2909-z
http://hdl.handle.net/11147/6740
ISSN: 1438-2377
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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