A robustness study of calibration models for olive oil classification: targeted and non-targeted fingerprint approaches based on GC-IMS
The dual separation in gas chromatography-ion mobility spectrometry generates complex multi-dimensional data, whose interpretation is a challenge. In this work, two chemometric approaches for olive oil classification are compared to get the most robust model over time: i) an non-targeted fingerprint...
| Autores: | , , , |
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| Formato: | artículo |
| Estado: | Versión borrador |
| Fecha de publicación: | 2019 |
| País: | España |
| Recursos: | Universidad de Jaén |
| Repositorio: | RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén |
| OAI Identifier: | oai:ruja.ujaen.es:10953/7400 |
| Acesso em linha: | https://www.sciencedirect.com/science/article/pii/S0308814619304364 https://hdl.handle.net/10953/7400 |
| Access Level: | acceso abierto |
| Palavra-chave: | chemometric models olive oil classification spectral fingerprint markers gas chromatography ion mobility spectrometry 543.42 664.34 665.327.3 303.722 |
| Resumo: | The dual separation in gas chromatography-ion mobility spectrometry generates complex multi-dimensional data, whose interpretation is a challenge. In this work, two chemometric approaches for olive oil classification are compared to get the most robust model over time: i) an non-targeted fingerprinting analysis, in which the overall GC-IMS data was processed and ii) a targeted approach based on peak-region features (markers). A total of 701 olive samples from two harvests (2014–2015 and 2015–2016) were analysed and processed by both approaches. The models built with data samples of 2014–2015 showed that both approaches were suitable for samples classification (success >74%). However, when these models were applied for classifying samples from 2015–2016, better values were obtained using markers. The combination of data from the two harvests to build the chemometric models improved the percentages of success (>90%). These results confirm the potential of GC-IMS based approaches for olive oil classification. |
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