An authentication study of the Italian PDO (protected designation of origin) olive oil Chianti Classico, based on near-infrared and UV–Visible spectroscopy, an artificial nose and an artificial tongue, with a set of samples representative of the whole Chianti Classico production and a considerable number of samples from a close production area (Maremma) was performed. The nonspecific signals provided by the four fingerprinting analytical techniques, after a proper pre-processing, were used for building class models for Chianti Classico oils. The outcomes of classical class-modelling techniques like soft independent modelling of class analogy and quadratic discriminant analysis—unequal dispersed classes were compared with those of two techniques recently introduced into Chemometrics: multivariate range modelling and CAIMAN analogues modelling methods.
|Titolo:||Comparison between classical and innovative class-modelling techniques for the characterisation of the PDO olive oil|
|Autori interni:||BALDO, Maria Antonietta|
|Data di pubblicazione:||2011|
|Rivista:||ANALYTICAL AND BIOANALYTICAL CHEMISTRY|
|Appare nelle tipologie:||2.1 Articolo su rivista |
File in questo prodotto:
|fulltext2011 characterisation PDO olive oil.pdf||523.2 kB||Adobe PDF||Post-print||Riservato|