Estimation of olive oil acidity using FT-IR and partial least squares regression

被引：9

作者：

Nunes A. ^{[1
]}

Martins J. ^{[2
]}

Barros A.S. ^{[1
]}

Galvis-Sánchez A.C. ^{[1
]}

Delgadillo I. ^{[1
]}

机构：

[1] Departamento de Química, Universidade de Aveiro

[2] Foodmetric SA, Campus Santiago, 3810-193 Aveiro

来源：

Sensing and Instrumentation for Food Quality and Safety | 2009年 / 3卷 / 03期

关键词：

Acidity; FT-IR; Olive oil; Olive quality; PLS1;

D O I：

10.1007/s11694-009-9084-2

中图分类号：

学科分类号：

摘要：

Olive oil characteristics are directly related to olive quality. Information about olive quality is of paramount importance to olive and olive oil producers, in order to establish its price. Real-time characterization of the olives avoids mixtures of high quality with low quality fruits, and allows improvement of olive oil quality. This work describes an indirect determination of olive acidity and that allows a rapid evaluation of olive oil quality. The applied method combines chemical analysis (30 min Soxhlet olive pomace extraction) in tandem with a spectroscopic technique (FT-IR) and multivariate regression (PLS1). The most suitable calibration model found used SNV pre-processing and was built with 4 Latent Variables giving a RMSECV of 8.7% and a Q 2 of 0.97. This accurate calibration model allows the estimation of olive acidity using a FT-IR spectrum of the corresponding Soxhlet oil dry extract and therefore is a suitable method for indirect determination of FFA in olives. © 2009 Springer Science+Business Media, LLC.

引用

页码：187 / 191

页数：4

共 20 条

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