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The potential of synchronous fluorescence spectroscopic measurements for the classification of olive oil samples with respect to type (extra virgin/refined) and shelf-life condition (expired/non-expired) was examined. Data multidimensionality was reduced by application of the PCA method. Six classification methods, namely, LDA, QDA, RDA, KNN, SVM, and RF, were used to analyze fluorescence data. Classification...
The potential of fluorescence, UV-Vis spectroscopies as well as the low- and mid-level data fusion of both spectroscopies for the quantification of concentrations of roasted Coffea arabica and Coffea canephora var. robusta in coffee blends was investigated. Principal component analysis was used to reduce data multidimensionality. To calculate the level of undeclared addition, multiple linear regression...
Oliwa ekstra virgin charakteryzuje się wysoką jakością, w tym pożądanymi cechami sensorycznymi i właściwościami prozdrowotnymi oraz zawartością wolnych kwasów tłuszczowych poniżej 0,8 %. Jest droższa od oliw niższych kategorii oraz od olejów z nasion, dlatego bywa fałszowana. W celu klasyfikacji i sprawdzania autentyczności oliwy z oliwek stosuje się zarówno analizę sensoryczną, jak i metody instrumentalne...
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