title: Neural networks applied to characterize blends containing refined and extra virgin olive oils.
abstract: The identification and quantification of binary blends of refined olive oil with four different extra virgin olive oil (EVOO) varietals (Picual, Cornicabra, Hojiblanca and Arbequina) was carried out with a simple method based on combining visible spectroscopy and non-linear artificial neural networks (ANNs). The data obtained from the spectroscopic analysis was treated and prepared to be used as independent variables for a multilayer perceptron (MLP) model. The model was able to perfectly classify the EVOO varietal (100% identification rate), whereas the error for the quantification of EVOO in the mixtures containing between 0% and 20% of refined olive oil, in terms of the mean prediction error (MPE), was 2.14%. These results turn visible spectroscopy and MLP models into a trustworthy, user-friendly, low-cost technique which can be implemented on-line to characterize olive oil mixtures containing refined olive oil and EVOOs.
authors: Departamento de Ingeniería Química, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid 28040, Spain.
authors: Regina
authors: R
authors: Aroca-Santos
authors: Departamento de Ingeniería Química, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid 28040, Spain.
authors: John C
authors: JC
authors: Cancilla
authors: Departamento de Ingeniería Química, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid 28040, Spain.
authors: Enrique S
authors: ES
authors: Pariente
authors: Departamento de Ingeniería Química, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid 28040, Spain. Electronic address: jstorre@ucm.es.
authors: José S
authors: JS
authors: Torrecilla
mesh_terms: D005506:Food Contamination / Q000032:analysis; D016571:Neural Networks, Computer; D000069463:Olive Oil / Q000032:analysis*; D013056:Spectrophotometry, Ultraviolet
chemical_list: D000069463:Olive Oil
keywords: Artificial neural networks; Binary blends; Extra virgin olive oil varietals; Visible spectroscopy