Ontology highlight
ABSTRACT:
SUBMITTER: Sanchez-Rodriguez MI
PROVIDER: S-EPMC6977507 | biostudies-literature | 2020 Jan
REPOSITORIES: biostudies-literature
Sánchez-Rodríguez María Isabel MI Sánchez-López Elena M EM Marinas Alberto A Urbano Francisco José FJ Caridad José M JM
Food science & nutrition 20191205 1
Extra virgin olive oil (EVOO) is very appreciated by its taste, flavor, and benefits for health, and so, it has a high price of commercialization. This fact makes it necessary to provide reliable and cost-effective analytical procedures, such as near-infrared (NIR) spectroscopy, to analyze its traceability and purity, in combination with chemometrics. Fatty acids profile of EVOO, considered as a quality parameter, is estimated, firstly, from NIR data and, secondly, by adding agro-climatic inform ...[more]