One input-class and two input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction
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- 作者：Ana M. Jimé ; nez-Carvelo ; amariajc@ugr.es ; Estefaní ; a Pé ; rez-Castañ ; o ; Antonio Gonzá ; lez-Casado ; Luis Cuadros-Rodrí ; guez
- 关键词：Olive oil authentication ; Methyl-transesterified fraction ; Chromatographic fingerprinting ; One input-class and two input-class classification
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 April 2017
- 年：2017
- 卷：221
- 期：Complete
- 页码：1784-1791
- 全文大小：1438 K
- 卷排序：221
文摘
The methyl-transesterified fraction was used to differentiate olive oils from other vegetable oils. Multivariate classification methods were applied on normal-phase liquid chromatography fingerprinting. One input-class and two input-class classification strategies were tested to develop models capable of discriminating olive oil from other edible vegetable oils. Dummy class was explained and applied for the first time to differentiate olive oils from other edible vegetable oils. Quality performance metrics were collected and applied to evaluate of the performance of the classifications.