Comparison between classical and innovative class-modelling techniques for the characterisation of a PDO olive oil.
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 non-specific 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.
Department of Pharmaceutical and Food Chemistry and Technology, University of Genoa, Via Brigata Salerno 13, 16147 Genoa, Italy. oliveri@dictfa.unige.it
Paolo
P
Oliveri
Monica
M
Casale
M Chiara
MC
Casolino
M Antonietta
MA
Baldo
Fiammetta Nizzi
FN
Grifi
Michele
M
Forina
D007558:Italy; D015233:Models, Statistical; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry* / Q000592:standards; D011786:Quality Control; D013056:Spectrophotometry, Ultraviolet / Q000379:methods*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*
D000069463:Olive Oil; D010938:Plant Oils