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Sensors 2017, 17(11), 2642; https://doi.org/10.3390/s17112642

Fast, Low-Cost and Non-Destructive Physico-Chemical Analysis of Virgin Olive Oils Using Near-Infrared Reflectance Spectroscopy

1
Department of Animal Production, Faculty of Agricultural and Forestry Engineering, University of Cordoba, Campus Rabanales, E-14071 Cordoba, Spain
2
Department of Bromatology and Food Technology, Faculty of Agricultural and Forestry Engineering, University of Cordoba, Campus Rabanales, E-14071 Cordoba, Spain
*
Authors to whom correspondence should be addressed.
Received: 23 October 2017 / Revised: 8 November 2017 / Accepted: 13 November 2017 / Published: 16 November 2017
(This article belongs to the Special Issue Spectroscopy Based Sensors)
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Abstract

Near-Infrared (NIR) Spectroscopy was used for the non-destructive assessment of physico-chemical quality parameters in olive oil. At the same time, the influence of the sample presentation mode (spinning versus static cup) was evaluated using two spectrophotometers with similar optical characteristics. A total of 478 olive oil samples were used to develop calibration models, testing various spectral signal pre-treatments. The models obtained by applying MPLS regression to spectroscopic data yielded promising results for olive oil quality measurements, particularly for acidity, the peroxide index and alkyl and ethyl ester content. The results obtained indicate that this non-invasive technology can be used successfully by the olive oil sector to categorize olive oils, to detect potential fraud and to provide consumers with more reliable information. Although both sample presentation modes yielded comparable results, equations constructed with samples scanned using the spinning mode provided greater predictive capacity. View Full-Text
Keywords: near-infrared spectroscopy; olive oil; physico-chemical quality; MPLS regression; analysis mode near-infrared spectroscopy; olive oil; physico-chemical quality; MPLS regression; analysis mode
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Garrido-Varo, A.; Sánchez, M.-T.; De la Haba, M.-J.; Torres, I.; Pérez-Marín, D. Fast, Low-Cost and Non-Destructive Physico-Chemical Analysis of Virgin Olive Oils Using Near-Infrared Reflectance Spectroscopy. Sensors 2017, 17, 2642.

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