Journal
FOOD CHEMISTRY
Volume 107, Issue 3, Pages 1307-1313Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.10.020
Keywords
olive oil; quality control; mass spectrometry; fatty acids; linear discriminant analysis
Ask authors/readers for more resources
Electrospray ionization mass spectrometry is used to predict the olive oil quality according to European Union marketing standards. Samples were 1:50 diluted in an alkaline 85:15 (v/v) propanol/methanol mixture and directly infused into the electrospray ionization source of an ion trap mass spectrometer. The establishment of ratios of the peak abundances of the free fatty acids followed by linear discriminant analysis was employed to predict the olive oil quality grade. In addition, using multiple linear regression and partial least-squares regression, the percentages of extra virgin and virgin olive oils in binary mixtures were predicted with 5-11% average prediction errors. (c) 2007 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available