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dc.contributor.authorARAGHIPOUR Nooshinen_GB
dc.contributor.authorCOLINEAU Jenniferen_GB
dc.contributor.authorKOOT Alexen_GB
dc.contributor.authorAKKERMANS Wiesen_GB
dc.contributor.authorMORENO ROJAS JOSE'en_GB
dc.contributor.authorBEAUCHAMP Jonathanen_GB
dc.contributor.authorWISTHALER Arminen_GB
dc.contributor.authorMARK Tilmann D.en_GB
dc.contributor.authorDOWNEY Gerarden_GB
dc.contributor.authorGUILLOU CLAUDEen_GB
dc.contributor.authorMANNINA Luisaen_GB
dc.contributor.authorVAN RUTH Saskiaen_GB
dc.identifier.citationFOOD CHEMISTRY vol. 108 p. 374-383en_GB
dc.description.abstractThe 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.sponsorshipJRC.I.5-Physical and chemical exposuresen_GB
dc.publisherELSEVIER SCI LTDen_GB
dc.titleGeographical Origin Classification of Olive Oils by PTR-MSen_GB
dc.typeArticles in periodicals and booksen_GB
JRC Directorate:Institute for Health and Consumer Protection Historical Collection

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