Hicham Zaroual, El Mestafa El Hadrami, Christine Chénè, Romdhane Karoui
{"title":"傅立叶变换红外光谱法与化学计量学相结合，用于监测初榨橄榄油在长达 18 个月的储存期间的质量","authors":"Hicham Zaroual, El Mestafa El Hadrami, Christine Chénè, Romdhane Karoui","doi":"10.1007/s00217-024-04505-z","DOIUrl":null,"url":null,"abstract":"<p>This study examines the feasibility of using mid infrared (MIR) spectroscopy for monitoring the quality of 14 Moroccan virgin olive oil samples belonging to three (3) varieties, originated from three (3) geographical origins, extracted with different systems, irrigated and fertilised with different modes.</p><p>The application of principal component analysis (PCA) and factorial discriminant analysis (FDA) on MIR spectra data allowed to discriminate perfectly the samples according to their storage time with 96.87% of correct classification.</p><p>The obtained results were confirmed following the application of three different multivariate regression tools namely partial least squares regression (PLSR), principal component regression (PCR) and support vector machine regression (SVMR) applied on MIR spectra data, since excellent prediction of <i>R</i><sup>2</sup> = 0.99 and RMSEP = 17.05 days was observed. In addition, the evaluation of the effectiveness of MIR spectroscopy to predict the chemical parameters allowed to obtain excellent validation models with <i>R</i><sup>2</sup> ranging between 0.98 and 0.99 for free acidity, peroxide value, chlorophyll level, <i>k</i><sub>232</sub> and <i>k</i><sub>270</sub>.</p>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.0000,"publicationDate":"2024-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fourier transform infrared spectroscopy coupled with chemometrics for the monitoring of virgin olive oil quality during storage up to 18 months\",\"authors\":\"Hicham Zaroual, El Mestafa El Hadrami, Christine Chénè, Romdhane Karoui\",\"doi\":\"10.1007/s00217-024-04505-z\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>This study examines the feasibility of using mid infrared (MIR) spectroscopy for monitoring the quality of 14 Moroccan virgin olive oil samples belonging to three (3) varieties, originated from three (3) geographical origins, extracted with different systems, irrigated and fertilised with different modes.</p><p>The application of principal component analysis (PCA) and factorial discriminant analysis (FDA) on MIR spectra data allowed to discriminate perfectly the samples according to their storage time with 96.87% of correct classification.</p><p>The obtained results were confirmed following the application of three different multivariate regression tools namely partial least squares regression (PLSR), principal component regression (PCR) and support vector machine regression (SVMR) applied on MIR spectra data, since excellent prediction of <i>R</i><sup>2</sup> = 0.99 and RMSEP = 17.05 days was observed. In addition, the evaluation of the effectiveness of MIR spectroscopy to predict the chemical parameters allowed to obtain excellent validation models with <i>R</i><sup>2</sup> ranging between 0.98 and 0.99 for free acidity, peroxide value, chlorophyll level, <i>k</i><sub>232</sub> and <i>k</i><sub>270</sub>.</p>\",\"PeriodicalId\":549,\"journal\":{\"name\":\"European Food Research and Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.0000,\"publicationDate\":\"2024-04-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"European Food Research and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s00217-024-04505-z\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s00217-024-04505-z","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Fourier transform infrared spectroscopy coupled with chemometrics for the monitoring of virgin olive oil quality during storage up to 18 months
This study examines the feasibility of using mid infrared (MIR) spectroscopy for monitoring the quality of 14 Moroccan virgin olive oil samples belonging to three (3) varieties, originated from three (3) geographical origins, extracted with different systems, irrigated and fertilised with different modes.
The application of principal component analysis (PCA) and factorial discriminant analysis (FDA) on MIR spectra data allowed to discriminate perfectly the samples according to their storage time with 96.87% of correct classification.
The obtained results were confirmed following the application of three different multivariate regression tools namely partial least squares regression (PLSR), principal component regression (PCR) and support vector machine regression (SVMR) applied on MIR spectra data, since excellent prediction of R2 = 0.99 and RMSEP = 17.05 days was observed. In addition, the evaluation of the effectiveness of MIR spectroscopy to predict the chemical parameters allowed to obtain excellent validation models with R2 ranging between 0.98 and 0.99 for free acidity, peroxide value, chlorophyll level, k232 and k270.
期刊介绍：
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.
Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
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