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

Published 2016 View Full Article

Authors

Keywords

Virgin olive oil, Headspace-mass spectrometry (HS-MS), Mid infrared spectroscopy (MIR), UV–vis spectrophotometry, Data fusion, Multivariate analysis, Partial least squares-discriminant analysis (PLS-DA), Classification, Sensory analysis

Journal

FOOD CHEMISTRY

Volume 203, Issue -, Pages 314-322

Publisher

Elsevier BV

Online

2016-02-05

DOI

10.1016/j.foodchem.2016.02.038

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