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.
|Data di pubblicazione:||2011|
|Titolo:||Comparison between classical and innovative class-modelling techniques for the characterisation of the PDO olive oil|
|Rivista:||ANALYTICAL AND BIOANALYTICAL CHEMISTRY|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1007/s00216-010-4377-1|
|Appare nelle tipologie:||2.1 Articolo su rivista |
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