Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA).

No abstract is available for this paper.

• Publication year

  2016

• Venue

  Food Chemistry

• Publication date

  2016-07-15

• Fields of study

  Agricultural and Food Sciences, Chemistry, Mathematics, Environmental Science, Medicine

• Identifiers
  DOI 10.1016/j.foodchem.2016.02.038PMID 26948620
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Data fusion methodologies for food and beverage authentication and quality assessment - a review.

  2015cited by this paper
• Toward a definition of blueprint of virgin olive oil by comprehensive two-dimensional gas chromatography.

  2014cited by this paper
• Partial least squares density modeling (PLS-DM) - a new class-modeling strategy applied to the authentication of olives in brine by near-infrared spectroscopy.

  2014cited by this paper
• Olive oil sensory science.

  2014cited by this paper
• VIS spectroscopy and pressure induced phase transitions – Chasing the olive oils quality

  2014cited by this paper
• Olive Oil Sensory Science: Monteleone/Olive

  2014cited by this paper
• Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME-GC-MS: newly identified compounds, flavors molecular markers, and terpenic profile.

  2013cited by this paper
• Classification of Western Greek virgin olive oils according to geographical origin based on chromatographic, spectroscopic, conventional and chemometric analyses

  2013cited by this paper
• Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors.

  2013cited by this paper
• Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors.

  2013cited by this paper
• Classification and Class-Modelling

  2013cited by this paper
• Optical Absorption Spectroscopy for Quality Assessment of Extra Virgin Olive Oil

  2012cited by this paper
• Olive Oil - Constituents, Quality, Health Properties and Bioconversions

  2012cited by this paper
• EVALUATION OF THE VOLATILE FRACTION OF COMMERCIAL VIRGIN OLIVE OILS FROM TUNISIA AND ITALY: RELATION WITH OLFACTORY ATTRIBUTES

  2011cited by this paper
• Comparison between NIR, MIR, concatenated NIR and MIR analysis and hierarchical PLS model. Application to virgin olive oil analysis.

  2010cited by this paper
• Research in olive oil: challenges for the near future.

  2010cited by this paper
• Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness.

  2010cited by this paper
• Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

  2010cited by this paper
• Coupling MOS sensors and gas chromatography to interpret the sensor responses to complex food aroma: Application to virgin olive oil

  2010cited by this paper
• Influence of olives' storage conditions on the formation of volatile phenols and their role in off-odor formation in the oil.

  2009cited by this paper
• Characterization of selected South African young cultivar wines using FTMIR spectroscopy, gas chromatography, and multivariate data analysis.

  2009cited by this paper
• Volatile phenols in virgin olive oils: Influence of olive variety on their formation during fruits storage

  2009cited by this paper
• Unsupervised classification methods in food sciences: discussion and outlook

  2008cited by this paper
• Simple and rapid instrumental characterization of sensory attributes of virgin olive oil based on the direct coupling headspace-mass spectrometry.

  2008cited by this paper
• Determination of volatile phenols in virgin olive oils and their sensory significance.

  2008cited by this paper
• CHANGES IN COLOUR OF EXTRA-VIRGIN OLIVE OIL DURING STORAGE

  2007cited by this paper
• Combining information from headspace mass spectrometry and visible spectroscopy in the classification of the Ligurian olive oils.

  2007cited by this paper
• Comparative study of virgin olive oil sensory defects

  2005cited by this paper
• Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels

  2002cited by this paper
• Sensory and chemical evaluation of winey-vinegary defect in virgin olive oils

  2000cited by this paper
• Detection of rancid defect in virgin olive oil by the electronic nose.

  2000cited by this paper
• Characterization of edible oils and lard by fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region

  1997cited by this paper
• PLS: Partial Least Squares Projections to Latent Structures

  1993cited by this paper

• Quality of olive oil available to consumers in retail stores

  2025cites this paper
• Rapid detection of virgin olive oil adulteration via chemometric analysis of raw differential scanning calorimetry data and pretreated fourier transform infrared spectroscopy

  2025cites this paper
• Data Fusion Strategy for Nondestructive Detection of Aflatoxin B1 Content in Single Maize Kernel Using Dual-Wavelength Laser-Induced Fluorescence Hyperspectral Imaging

  2025cites this paper
• The Differentiation of Extra Virgin Olive Oil from Other Olive Oil Categories Based on FTIR Spectroscopy and Random Forest

  2025cites this paper
• Novel Data Fusion Strategy for Second-Order Data: Multivariate Curve Resolution for the Determination of Pharmaceuticals by Means of Fluorimetric Measurements.

  2025cites this paper
• Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies

  2025cites this paper
• The effect of supplementary feed on live weight and meat quality of grazing yaks on the Qinghai-Tibetan plateau

  2025cites this paper
• The scent of time: Analyzing the differences in volatile organic compounds of camellia oleifera oil with different oil-tea tree ages using GC-IMS and GC-MS.

  2025cites this paper
• Uncovering the key volatile compounds affecting the roasted aroma in sauce-flavor baijiu and their perceptual interactions

  2025cites this paper
• Comparisons of phenolic components and anti-metabolic activities during different cultivars and growing conditions of blueberry leaves

  2025cites this paper
• Evaluating the Improvement of Blend Potency Measurements in the Feed Frame of a Rotary Tablet Press Using Combined NIR and Raman Spectroscopy.

  2024cites this paper
• Data fusion of headspace gas-chromatography ion mobility spectrometry and flash gas-chromatography electronic nose volatile fingerprints to estimate the commercial categories of virgin olive oils

  2024cites this paper
• Evaluation of Sensorial Markers in Deep-Fried Extra Virgin Olive Oils: First Report on the Role of Hydroxytyrosol and Its Derivatives

  2024influential citation
• Efficient generation of HPLC and FTIR data for quality assessment using time series generation model: a case study on Tibetan medicine Shilajit

  2024cites this paper
• Metabolomics in action: Towards producing authentic virgin olive oil rich in bioactive compounds and with distinctive organoleptic features

  2023cites this paper
• An iterative selection algorithm: A decision aid to select the best extra virgin olive oils competing in an international contest

  2023cites this paper
• The use of spectroscopic methods in combination with multivariate data analysis for determination of omega fatty acids: A review

  2023cites this paper
• Elemental Profile in Chicken Egg Components and Associated Human Health Risk Assessment

  2023cites this paper
• Pattern recognition techniques in food quality and authenticity: A guide on how to process multivariate data in food analysis

  2023cites this paper
• Identification of Maize with Different Moldy Levels Based on Catalase Activity and Data Fusion of Hyperspectral Images

  2022cites this paper
• Characteristics and sensory assessment of extra virgin olive oils produced in two different zones of Brazil

  2022cites this paper
• Pecan ( Carya illinoinensis ) oil consumer hedonic rating, sensory characteristic, satiating and energizing effect, and drivers of overall acceptance

  2022cites this paper
• Guidelines to Build PLS-DA Chemometric Classification Models Using a GC-IMS Method: Dry-Cured Ham as a Case of Study

  2022cites this paper
• Determination of metal contents in aromatic herbs and spices from Algeria: Chemometric approach

  2022cites this paper
• Chemometric and sensometric techniques in enological data analysis

  2022cites this paper
• Study on the Effect of Apple Size Difference on Soluble Solids Content Model Based on Near-Infrared (NIR) Spectroscopy

  2022cites this paper
• Monitoring Freeze-Damage in Grapefruit by Electric Bioimpedance Spectroscopy and Electric Equivalent Models

  2022cites this paper
• Coupled tensor decompositions for data fusion

  2022cites this paper
• Evaluation of olive oil quality using a miniature spectrometer: a machine learning approach

  2021influential citation
• Structure analysis and non-invasive detection of cadmium-phytochelatin2 complexes in plant by deep learning Raman spectrum.

  2021cites this paper
• Detection of soft-refined oils in extra virgin olive oil using data fusion approaches for LC-MS, GC-IMS and FGC-Enose techniques: The winning synergy of GC-IMS and FGC-Enose

  2021cites this paper
• Chemometric strategies for authenticating extra virgin olive oils from two geographically adjacent Catalan protected designations of origin

  2021cites this paper
• New strategies for the differentiation of fresh and frozen/thawed fish: A rapid and accurate non-targeted method by ambient mass spectrometry and data fusion (part A)

  2021cites this paper
• Analyzing cadmium-phytochelatin2 complexes in plant using terahertz and circular dichroism information.

  2021cites this paper
• Instrumental Techniques to Classify Olive Oils according to Their Quality

  2021cites this paper
• UV–Vis spectroscopy for the estimation of variety and chemical parameters of olive oils

  2021cites this paper
• Raman and Infrared Spectroscopic Data Fusion Strategies for Rapid, Multicomponent Quantitation of Krill Oil Compositions

  2021cites this paper
• A Rapid Electrochemical Impedance Spectroscopy and Sensor-Based Method for Monitoring Freeze-Damage in Tangerines

  2021cites this paper
• Oregano authentication by mid-level data fusion of chemical fingerprint signatures acquired by ambient mass spectrometry

  2021cites this paper
• Serum Metabolomic Profiles of Paratuberculosis Infected and Infectious Dairy Cattle by Ambient Mass Spectrometry

  2021cites this paper
• Identification and evaluation of Polygonatum kingianum with different growth ages based on data fusion strategy

  2021cites this paper
• Quality authentication of virgin olive oils using orthogonal techniques and chemometrics based on individual and high-level data fusion information.

  2020cites this paper
• Origin identification of Panax notoginseng by multi-sensor information fusion strategy of infrared spectra combined with random forest.

  2020cites this paper
• Data and Model Fusion in Chemometrics

  2020cites this paper
• Deep Learning Techniques to Improve the Performance of Olive Oil Classification

  2020cites this paper
• Detection of milk powder in liquid whole milk using hydrolyzed peptide and intact protein mass spectral fingerprints coupled with data fusion technologies

  2020influential citation
• Usefulness of GC-IMS for rapid quantitative analysis without sample treatment: Focus on ethanol, one of the potential classification markers of olive oils

  2020cites this paper
• Detection of adulteration in Chinese honey using NIR and ATR-FTIR spectral data fusion.

  2020cites this paper
• Detection of flaxseed oil multiple adulteration by near-infrared spectroscopy and nonlinear one class partial least squares discriminant analysis

  2020cites this paper
• Analisis Kandungan Minyak Babi Pada Minyak Kanola Melalui Klasifikasi Pola Hidung Elektronik (E-Nose) Berbasis Linear Diskriminan Analysis(LDA)

  2020cites this paper
• Control chart and data fusion for varietal origin discrimination: Application to olive oil.

  2020cites this paper
• Information fusion of emerging non-destructive analytical techniques for food quality authentication: A survey

  2020cites this paper
• Non-destructive discrimination of sesame oils via hyperspectral image analysis

  2020cites this paper
• Development of a triple channel colorimetric paper sensor array based on quantum dots: A robust tool for process monitoring and quality control of basic liquors of Baijiu

  2020cites this paper
• Multi-level data fusion strategies for modeling three-way electrophoresis capillary and fluorescence arrays enhancing geographical and grape variety classification of wines.

  2020cites this paper
• Chemometric discrimination of Turkish olive oils by variety and region using PCA and comparison of classification viability of SIMCA and PLS-DA

  2020cites this paper
• Direct analysis of olive oil and other vegetable oils by mass spectrometry: A review

  2020cites this paper
• Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics

  2020cites this paper
• A fast determination of insecticide deltamethrin by spectral data fusion of UV-vis and NIR based on extreme learning machine.

  2020cites this paper
• Classification of pepper seed quality based on internal structure using X-ray CT imaging

  2020cites this paper
• Chemometric processing of spectroscopic data

  2020cites this paper
• Applicability of high-resolution NMR in combination with chemometrics for the compositional analysis and quality control of spices and plant-derived condiments.

  2020cites this paper
• Predictive modelling of colossal ATR-FTIR spectral data using PLS-DA: empirical differences between PLS1-DA and PLS2-DA algorithms.

  2019cites this paper
• Discrimination of extra virgin olive oils from five French cultivars: En route to a control chart approach

  2019cites this paper
• Liquid chromatography combined with patter recognition to detect the metabolic profiling of corn kernels

  2019cites this paper
• A comparison of electronic nose and gas chromatography-mass spectrometry on discrimination and prediction of ochratoxin A content in Aspergillus carbonarius cultured grape-based medium.

  2019cites this paper
• HS-GC-IMS and chemometric data treatment for food authenticity assessment: Olive oil mapping and classification through two different devices as an example

  2019cites this paper
• A robustness study of calibration models for olive oil classification: Targeted and non-targeted fingerprint approaches based on GC-IMS.

  2019cites this paper
• Rapidly monitoring the quality of flavoring essence based on microwave-induced plasma ionization mass spectrometry and multivariate statistical analysis.

  2019cites this paper
• Application of an electronic tongue as a single-run tool for olive oils' physicochemical and sensory simultaneous assessment.

  2019cites this paper
• Data Fusion Strategies in Food Analysis

  2019cites this paper
• Trends in application of NIR and hyperspectral imaging for food authentication

  2019cites this paper
• Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

  2019cites this paper
• High-Throughput Chemometric Quality Assessment of Extra Virgin Olive Oils Using a Microtiter Plate Reader

  2019cites this paper
• Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive oils

  2019cites this paper
• Data fusion strategy in quantitative analysis of spectroscopy relevant to olive oil adulteration

  2019cites this paper
• Early Detection of Freeze Damage in Navelate Oranges with Electrochemical Impedance Spectroscopy

  2018cites this paper
• CHEMOMETRIC-BASED ELECTRONIC NOSE APPLICATION TO PORK OIL AND OLIVE OIL USING THE ODOR PATTERN CLASSIFICATIONS

  2018cites this paper
• A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

  2018cites this paper
• FT-MIR and UV–vis data fusion strategy for origins discrimination of wild Paris Polyphylla Smith var. yunnanensis

  2018cites this paper
• Traceability of wild Paris polyphylla Smith var. yunnanensis based on data fusion strategy of FT-MIR and UV-Vis combined with SVM and random forest.

  2018cites this paper
• Partial least squares-discriminant analysis (PLS-DA) for classification of high-dimensional (HD) data: a review of contemporary practice strategies and knowledge gaps.

  2018cites this paper
• An overview of multivariate qualitative methods for food fraud detection

  2018cites this paper
• Perception of olive oils sensory defects using a potentiometric taste device.

  2018cites this paper
• Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines.

  2017cites this paper
• Authentication and inference of seal stamps on Chinese traditional painting by using multivariate classification and near-infrared spectroscopy

  2017cites this paper
• Assessment of premium organic orange juices authenticity using HPLC-HR-MS and HS-SPME-GC-MS combining data fusion and chemometrics

  2017cites this paper
• Geographic Characterization of Leccinum rugosiceps by Ultraviolet and Infrared Spectral Fusion

  2017cites this paper
• Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints

  2017cites this paper
• Water quality monitoring method based on data fusion technology

  2017cites this paper
• Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis

  2017cites this paper
• Quanti fi cation of table olives ' acid , bitter and salty tastes using potentiometric electronic tongue fi ngerprints

  2017cites this paper
• Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation

  2017cites this paper
• What are the cultural effects on consumers' perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word association.

  2017cites this paper
• Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics.

  2017cites this paper
• A novel approach to classify edible oil using multiple classifier fusion based on spectral data

  2016cites this paper
• FT-Raman and NIR spectroscopy data fusion strategy for multivariate qualitative analysis of food fraud.

  2016cites this paper
• Prediction of olive oil sensory descriptors using instrumental data fusion and partial least squares (PLS) regression.

  2016cites this paper