RELATIONSHIP BETWEEN FLAVOR DESCRIPTORS AND OVERALL GRADING OF ANALYTICAL PANELS FOR VIRGIN OLIVE OIL

被引：14

作者：

APARICIO, R

GUTIERREZ, F

MORALES, JR

机构：

[1] Instituto de la Grasa, C.S.I.C., Sevilla, 41012, Avda. Padre Garcia Tejero

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1992年 / 58卷 / 04期

关键词：

OLIVE OIL; ANALYTICAL PANEL; SENSORY ANALYSIS; CHEMOMETRICS;

D O I：

10.1002/jsfa.2740580415

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

An analytical panel is used to evaluate the quality of virgin olive oil. Two regression procedures-step-wise multiple regression and regression on principal components-have been used to construct equations that relate profile to overall grading of 57 samples of virgin olive oil collected from all over Spain. Every equation has an adjusted R2 > 0.94. Forty new samples evaluated by another panel were used to verify the models. Regression on the principal components correctly classified 87.5 % of samples, against 95 % classified by step-wise multiple regression. Kurtosis, outliers, multicollinearity and singularity were also studied before building the regression models.

引用

页码：555 / 562

页数：8

共 20 条

[1] STUDY OF THE PRECISION OF AN ANALYTICAL TASTE PANEL FOR SENSORY EVALUATION OF VIRGIN OLIVE OIL - ESTABLISHMENT OF CRITERIA FOR THE ELIMINATION OF ABNORMAL RESULTS [J].