期刊
FOOD CHEMISTRY
卷 221, 期 -, 页码 1784-1791出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.10.103
关键词
Olive oil authentication; Methyl-transesterified fraction; Chromatographic fingerprinting; One input-class and two input-class classification
A new method for differentiation of olive oil (independently of the quality category) from other vegetable oils (canola, safflower, corn, peanut, seeds, grapeseed, palm, linseed, sesame and soybean) has been developed. The analytical procedure for chromatographic fingerprinting of the methyl-transesterified fraction of each vegetable oil, using normal-phase liquid chromatography, is described and the chemometric strategies applied and discussed. Some chemometric methods, such as k-nearest neighbours (kNN), partial least squared-discriminant analysis (PLS-DA), support vector machine classification analysis (SVM-C), and soft independent modelling of class analogies (SIMCA), were applied to build classification models. Performance of the classification was evaluated and ranked using several classification quality metrics. The discriminant analysis, based on the use of one input-class, (plus a dummy class) was applied for the first time in this study. (C) 2016 Elsevier Ltd. All rights reserved.
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