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|dc.contributor.author||MORENO ROJAS JOSE'||en_GB|
|dc.contributor.author||MARK Tilmann D.||en_GB|
|dc.contributor.author||VAN RUTH Saskia||en_GB|
|dc.identifier.citation||FOOD CHEMISTRY vol. 108 p. 374-383||en_GB|
|dc.description.abstract||The volatile compositions of 192 olive oil samples from five different European countries were investigated by PTR-MS sample headspace analysis. The mass spectra of all samples showed many masses with high abundances, indicating the complex VOC composition of olive oil. Three different PLS-DA models were fitted to the data to classify samples into country, region and district of origin, respectively. Correct classification rates were assessed by cross-validation. The first fitted model produced an 86% success rate in classifying the samples into their country of origin. The second model, which was fitted to the Italian oils only, also demonstrated satisfactory results, with 74% of samples successfully classified into region of origin. The third model, classifying the Italian samples into district of origin, yielded a success rate of only 52%. This lower success rate might be due to either the small class set, or to genuine similarities between olive oil VOC compositions on this tight scale.||en_GB|
|dc.description.sponsorship||JRC.I.5-Physical and chemical exposures||en_GB|
|dc.publisher||ELSEVIER SCI LTD||en_GB|
|dc.title||Geographical Origin Classification of Olive Oils by PTR-MS||en_GB|
|dc.type||Articles in periodicals and books||en_GB|
|JRC Directorate:||Institute for Health and Consumer Protection Historical Collection|
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