Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data

Yan Jing; Stuijvenberg Louka; Ruth Saskia M.

摘要

Abstract >Miniaturization of analytical technology has paved the way for in‐situ screening of foods. In the current study, the spectral features of olive oils are examined by handheld near‐infrared spectroscopy to explore the technology's capabilities to distinguish extra virgin olive oil (EVOO) from lower grade oils. Eighty EVOO, forty refined olive oil (ROO), and ten pomace olive oil (POO) samples are analysed for their spectral and compositional features. The latter included analysis of the fatty acids (FAs), the chlorophylls and carotenoids, chromatic coordinates and moisture contents. The 1350–1570?nm wavelength range appeared most suitable for distinction of the oils. One‐class classification models with three different classifiers are subsequently estimated using this range, and their quantitative performance is assessed from probabilistic data. Soft independent modeling of class analogies models appears to predict the identity of the oils with a high success rate. Compared to the other oils, POO comprises a significantly higher and lower proportion of polyunsaturated and monounsaturated FAs, respectively. Higher contents of chlorophylls, carotenoids, and moisture are noted for EVOO. The relevant spectral information for distinction of the oils correlates strongly with the degree of unsaturation of the oils as well as their levels of chlorophylls, carotenoids, and moisture. > Practical Applications : The findings of this study demonstrate that the handheld NIRS technique is promising for future rapid screening of olive oil grades. The statistical methods used and the robust validation procedure will help potential users to select the optimal strategy for multivariate data analysis. In addition, the exploration of correlations with compositional characteristics provides insight into the handheld NIRS working mechanism in regard to EVOO authentication. </abstract> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> <div class="translation abstracttxt"> <span class="zhankaihshouqi fivelineshidden" id="abstract"> <span>机译：</span><Abstract Type =“Main”XML：Lang =“en”> <标题类型=“main”>抽象</ title> >分析技术的小型化已经为出于原位筛选食物铺平了道路。在目前的研究中，通过手持近红外光谱检查橄榄油的光谱特征，探索技术的能力，以区分从较低级油中区分特级初榨橄榄油（EVOO）的能力。分析了八十埃杜，四十种精制橄榄油（ROO）和10个泡沫橄榄油（POO）样品以进行光谱和组成特征。后者包括脂肪酸（Fas），叶绿素和类胡萝卜素，色坐标和水分含量的分析。 1350-1570？NM波长范围出现最适合于油的区别。随后使用该范围估计具有三种不同分类器的单级分类模型，并从概率数据评估它们的定量性能。似乎类模拟模型的软独立建模似乎预测了具有高成功率的油的身份。与其他油相比，POO分别包含显着高出比例的多不饱和和单不饱和FAS。 evoo注意到叶绿素，类胡萝卜素和水分的更高含量。含油区别的相关光谱信息与油的不饱和度强烈相关，以及它们的叶绿素，类胡萝卜素和水分的水平。</ p> > 实际应用</ i> ：本研究的结果表明，手持内心的技术技术是未来的橄榄油等级的快速筛选。使用的统计方法和强大的验证程序将有助于潜在用户选择多变量数据分析的最佳策略。此外，与组成特征的相关性探索在evoo认证方面提供了对手持内心的工作机制的洞察力。 </ p> </摘要> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> </div> <div class="record"> <h2 class="all_title" id="enpatent33" >著录项</h2> <ul> <li> <span class="lefttit">来源</span> <div style="width: 86%;vertical-align: text-top;display: inline-block;"> <a href='/journal-foreign-23377/'>《European Journal of Lipid Science and Technology》</a> <b style="margin: 0 2px;">|</b><span>2019年第12期</span><b style="margin: 0 2px;">|</b><span>共11页</span> </div> </li> <li> <div class="author"> <span class="lefttit">作者</span> <p id="fAuthorthree" class="threelineshidden zhankaihshouqi"> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Yan Jing&option=202" target="_blank" rel="nofollow">Yan Jing;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Stuijvenberg Louka&option=202" target="_blank" rel="nofollow">Stuijvenberg Louka;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Ruth Saskia M.&option=202" target="_blank" rel="nofollow">Ruth Saskia M.;</a> </p> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zkzz" style="display: none;">展开▼</span> </div> </li> <li> <div style="display: flex;"> <span class="lefttit">作者单位</span> <div style="position: relative;margin-left: 3px;max-width: 639px;"> <div class="threelineshidden zhankaihshouqi" id="fOrgthree"> <p>Food Quality and Design GroupWageningen University and ResearchP.O. Box 17 6700 AA Wageningen The Netherlands;</p> <p>Food Quality and Design GroupWageningen University and ResearchP.O. Box 17 6700 AA Wageningen The Netherlands;</p> <p>Food Quality and Design GroupWageningen University and ResearchP.O. Box 17 6700 AA Wageningen The Netherlands;</p> </div> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zhdw" style="display: none;">展开▼</span> </div> </div> </li> <li > <span class="lefttit">收录信息</span> <span style="width: 86%;vertical-align: text-top;display: inline-block;"></span> </li> <li> <span class="lefttit">原文格式</span> <span>PDF</span> </li> <li> <span class="lefttit">正文语种</span> <span>eng</span> </li> <li> <span class="lefttit">中图分类</span> <span><a href="https://www.zhangqiaokeyan.com/clc/8004.html" title="油脂工业产品及副产品">油脂工业产品及副产品;</a><a href="https://www.zhangqiaokeyan.com/clc/8042.html" title="食用油脂加工工业">食用油脂加工工业;</a></span> </li> <li class="antistop"> <span class="lefttit">关键词</span> <p style="width: 86%;vertical-align: text-top;"> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=food fraud&option=203" rel="nofollow">food fraud;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=in‐situ&option=203" rel="nofollow">in‐situ;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=one‐class classification&option=203" rel="nofollow">one‐class classification;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=pigments&option=203" rel="nofollow">pigments;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=portable&option=203" rel="nofollow">portable;</a> </p> <div class="translation"> 机译：食物欺诈;原位;单级分类;颜料;便携式; 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href="/patent-detail/06120113214367.html">一种特级初榨橄榄油掺假橄榄果渣油的快速检测方法</a> <b>[P]</b> . <span> 中国专利： CN113252762A </span> <span> . 2021-08-13</span> </div> </li> <li> <div> <b>2. </b><a class="enjiyixqcontent" href="/patent-detail/06120113585649.html">一种基于光谱联用技术鉴别特级初榨橄榄油的方法</a> <b>[P]</b> . <span> 中国专利： CN113624706A </span> <span> . 2021-11-09</span> </div> </li> <li> <div> <b>3. </b><a class="enjiyixqcontent" href="/patent-detail/06130420599847.html">COMPOSITION BASED ON EXTRA VIRGIN OLIVE OILS</a> <b>[P]</b> . <span> 外国专利：  US2012308586A1 </span> <span> . 2012-12-06</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：基于特级初榨橄榄油的成分 </span> </p> </li> <li> <div> <b>4. </b><a class="enjiyixqcontent" href="/patent-detail/06130422193399.html">COMPOSITION BASED ON EXTRA VIRGIN OLIVE OILS</a> <b>[P]</b> . <span> 外国专利：  EP2465517A1 </span> <span> . 2012-06-20</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：基于特级初榨橄榄油的成分 </span> </p> </li> <li> <div> <b>5. </b><a class="enjiyixqcontent" href="/patent-detail/06130425008455.html">COMPOSITION BASED ON EXTRA VIRGIN OLIVE OILS</a> <b>[P]</b> . <span> 外国专利：  WO2011018534A1 </span> <span> . 2011-02-17</span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：基于特级初榨橄榄油的成分 </span> </p> </li> </ul> </div> </div> </div> <div class="theme cardcommon" style="overflow: auto;display:none"> <h3 class="all_title" id="enpatent55">相关主题</h3> <ul id="subject"> </ul> </div> </div> </div> </div> <div class="right rightcon"> <div class="details_img cardcommon clearfix" style="margin-bottom: 10px;display:none;" > </div> </div> </div> <div id="thesis_get_original1" 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