1,721,088 research outputs found
Classifying aroma of two Italian red wines by headspace-mass spectrometry and chemometrics
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Combining Information from HS-MS, UV-VISIBLE and NIR Spectroscopy in the geographical origin identification of the Liguria olive oil
No full textCombining information from HS-MS, UV-Visible and NIR spectrodcopy in the geographycal origin identification of the Liguria olive oil
No full textClassification of pernambuco (Caesalpinia echinata Lam.) wood quality by near infrared spectroscopy and linear discriminant analysis
No full textNear infrared (NIR) spectroscopy, coupled with multivariate data analysis, is proposed as a rapid and effective analytical method for evaluating the quality of pernambuco (Caesalpina echinata Lam.) wood for making bows for stringed instruments. For this purpose, a set of 30 pernambuco sticks were ranked based on their suitability for making high-quality bows and they were assigned to one of the following categories: 0=very poor to poor, 1=good to very good and 2=excellent. Considering the low number of samples in the poor category, the classification study focused on the discrimination between samples of the two higher quality groups. Linear discriminant analysis (LDA) was applied to the NIR data as a classification technique and in order to ensure a more appropriate ratio between the number of objects (samples) and number of variables (absorbance at different wavenumbers), LOA was preceded by feature selection. Based on LDA, 100% of the samples were correctly classified and 92.6% of the samples were correctly predicted by the cross-validation procedure
The information content of visible spectra of extra virgin olive oil in the characterization of its origin
No full textThe information content of visible spectra has been evaluated, by means of some selected chemometrical techniques, for its ability to trace the geographical origin of extra virgin olive oils coming from several Mediterranean regions. Special attention was paid to extra virgin olive oil produced in West Liguria, a North Italy region which leans over the Mediterranean Sea and borders France. The peculiar organoleptic features of this "niche product" deserved the protected designation of origin "Riviera Ligure-Riviera dei fiori". Unfortunately, this expensive oil is often submitted to profitable adulterations, commonly involving addition of other cheaper Mediterranean oils. Using suitable transforms, such as profiles and derivatives, the visible spectra of extra virgin olive oils showed a very important discriminant power in that regards the geographical characterization of the studied samples. In particular, the developed class models for West Liguria oils have 100% sensitivity and specificity. Moreover, even if this paper is focused on West Liguria oil, it is important to emphasize that a similar study, involving a so widespread and timesaving technique, could be analogously developed for all the other Mediterranean regions taken into account and it could be used in other olive oil characterization problems
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