期刊
FOOD CHEMISTRY
卷 125, 期 4, 页码 1450-1456出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.10.047
关键词
Food authenticity; Class modelling; Chemometrics; NIR; Spectroscopy
资金
- EU
Following the introduction of legal identifiers of geographic origin within Europe methods for confirming any such claims are required Spectroscopic techniques provide a method for rapid and non-destructive data collection and a variety of chemometric approaches have been deployed for their interrogation In this present study class-modelling techniques (SIMCA UNEQ and POTFUN) have been deployed after data compression by principal component analysis for the development of class-models for a set of olive oils and honeys The number of principal components the confidence level and spectral pre-treatments (1st and 2nd derivative standard normal variate) were varied and a strategy for variable selection was tried Models were evaluated on a separate validation sample set The outcomes are reported and criteria for selection of the most appropriate models for any given application are discussed (C) 2010 Elsevier Ltd All rights reserved
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