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Artículo
Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories
dc.creator | Ortiz Romero, Clemente | es |
dc.creator | Ríos-Reina, Rocío | es |
dc.creator | García González, Diego L. | es |
dc.creator | Cardador, María José | es |
dc.creator | Callejón Fernández, Raquel María | es |
dc.creator | Arce, Lourdes | es |
dc.date.accessioned | 2023-07-04T10:34:21Z | |
dc.date.available | 2023-07-04T10:34:21Z | |
dc.date.issued | 2023-10 | |
dc.identifier.issn | 2590-1575 | es |
dc.identifier.uri | https://hdl.handle.net/11441/147656 | |
dc.description.abstract | Virgin olive oil (OO) can be classified into three different categories: extra virgin, virgin and lampante. The official method for this classification, based on physicochemical analysis and sensory tasting, is considered useful and effective, although it is a costly and time-consuming process. The aim of this study was to assess the potential of some analytical techniques for classifying and predicting different OO categories to support official methods and to provide olive oil companies with a rapid tool to assess product quality. Thus, mid and near infrared spectroscopies (MIR and NIR) have been compared by using different instruments and with head-space gas chromatography coupled to an ion mobility spectrometer (HS-GC-IMS). High classification success rates in validation models were obtained using IR spectrometers (>70% and > 80% in average for ternary and binary classifications, respectively), although HS-GC-IMS showed greater classification potential (>85% and > 90%). | es |
dc.format | application/pdf | es |
dc.format.extent | 10 p. | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Virgin olive oil | es |
dc.subject | Categories | es |
dc.subject | Infrared Spectroscopy | es |
dc.subject | Gas Chromatography | es |
dc.subject | Ion Mobility Spectrometry | es |
dc.subject | Chemometrics | es |
dc.title | Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.projectID | PAIDI 2020 | es |
dc.relation.projectID | SOVENA p18-tp-2850 | es |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S2590157523001815?via%3Dihub | es |
dc.identifier.doi | 10.1016/j.fochx.2023.100738 | es |
dc.contributor.group | Universidad de Sevilla. AGR167: Derivados de la Uva | es |
dc.journaltitle | Food Chemistry: X | es |
dc.publication.volumen | 19 | es |
dc.publication.issue | 100738 | es |
dc.contributor.funder | Ayudas a la I + D + i, en el ámbito del Plan Andaluz de Investigación, Desarrollo e Innovación (PAIDI 2020) co-funded by SOVENA Group SA Project number: p18-tp-2850 | es |
Ficheros | Tamaño | Formato | Ver | Descripción |
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FCh_rios-reina_2023_comparing.pdf | 1.338Mb | [PDF] | Ver/ | |