Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis
Authors:
- A. Dankowska,
- Maria Małecka,
- Wojciech Kowalewski
Abstract
The potential of fluorescence spectroscopy for the classification of olive oils was investigated. Synchronous fluorescence spectra were collected in the region of 240-700 nm with the wavelength intervals of 10, 30, 60 and 80 nm. Successive projection algorithm (SPA) was applied for the determination of representative wavelengths while the linear discriminant analysis (LDA) method was used to classify olive oils. The classification error of the method was low (0,9-6,4%) for measurements collected at all wavelength intervals. The best classification accuracy was obtained for synchronous fluorescence intensities acquired at 10 selected wavelengths with the wavelength interval equal to 10 nm.
- Record ID
- UAMc5ad6d322cc54e7bbe7e6525d546a307
- Author
- Journal series
- Grasas y Aceites, ISSN 0017-3495
- Issue year
- 2013
- Vol
- 64
- Pages
- 425-431
- ASJC Classification
- ;
- DOI
- DOI:10.3989/gya.012613 Opening in a new tab
- Language
- (en) English
- Score (nominal)
- 20
- Score source
- journalList
- Score
- Publication indicators
- = 22; = 25; : 2013 = 1.064; : 2013 (2 years) = 1.080 - 2013 (5 years) =1.268
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- Uniform Resource Identifier
- https://researchportal.amu.edu.pl/info/article/UAMc5ad6d322cc54e7bbe7e6525d546a307/
- URN
urn:amu-prod:UAMc5ad6d322cc54e7bbe7e6525d546a307
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or PerishOpening in a new tab system.