Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics?
Ensuring the geographical authenticity of virgin olive oil (VOO) is essential for quality control, fraud prevention, and regional product protection. This study evaluates Near-Infrared (NIR), and Infrared (IR) spectroscopies combined with chemometrics to classify 97 VOO samples from Italy (Apulia, T...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003955 |
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