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dc.contributor.authorJolayemi, Olusola Samuel
dc.contributor.authorTokatlı, Figen
dc.contributor.authorBuratti, Susanna
dc.contributor.authorAlamprese, Cristina
dc.date.accessioned2018-01-24T13:51:44Z
dc.date.available2018-01-24T13:51:44Z
dc.date.issued2017-11
dc.identifier.citationJolayemi, O. S., Tokatlı, F., Buratti, S., and Alamprese, C. (2017). Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils. European Food Research and Technology, 243(11), 2035-2042. doi:10.1007/s00217-017-2909-zen_US
dc.identifier.issn1438-2377
dc.identifier.urihttp://doi.org/10.1007/s00217-017-2909-z
dc.identifier.urihttp://hdl.handle.net/11147/6740
dc.description.abstractThe potentials of Fourier transform (FT) near- (NIR) and mid-infrared (IR) spectroscopy, and electronic nose (e-nose) on varietal classification of Turkish olive oils were demonstrated. A total of 63 samples were analyzed, comprising Ayvalik, Memecik, and Erkence oils. Spectra were pretreated with standard normal variate and second derivative. Classification models were built with orthogonal partial least square-discriminant analysis (OPLS-DA), considering the single data sets and also the combined FT-NIR-IR spectra. OPLS-DA models were validated both by cross validation and external prediction. All the models gave good results, being the average correct classification percentages in prediction higher than 90% for spectroscopic data and equal to 82% for e-nose data. The combined FT-NIR-IR data set gave the best results in terms of coefficients of determination (0.95 and 0.67). Different e-nose sensors discriminated Ayvalik, Memecik, and Erkence oils, explaining their distinct aromatic profiles.en_US
dc.description.sponsorshipTurkish Scholarship for International Students (YTB)en_US
dc.language.isoengen_US
dc.publisherSpringeren_US
dc.relation.isversionof10.1007/s00217-017-2909-zen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectElectronic noseen_US
dc.subjectFused spectraen_US
dc.subjectInfrared spectroscopyen_US
dc.subjectOlive oilen_US
dc.subjectOPLS-DAen_US
dc.titleDiscriminative capacities of infrared spectroscopy and e-nose on Turkish olive oilsen_US
dc.typearticleen_US
dc.contributor.authorIDTR26995en_US
dc.contributor.institutionauthorJolayemi, Olusola Samuel
dc.contributor.institutionauthorTokatlı, Figen
dc.relation.journalEuropean Food Research and Technologyen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume243en_US
dc.identifier.issue11en_US
dc.identifier.startpage2035en_US
dc.identifier.endpage2042en_US
dc.identifier.wosWOS:000412454400014
dc.identifier.scopusSCOPUS:2-s2.0-85019967355
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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