Cluster Analysis Applied to the Exploratory Analysis of Commercial Spanish Olive Oils by Means of Excitation−Emission Fluorescence Spectroscopy

2004 ◽  
Vol 52 (22) ◽  
pp. 6673-6679 ◽  
Author(s):  
Francesca Guimet ◽  
Ricard Boqué ◽  
Joan Ferré
Keyword(s):  
Cluster Analysis ◽  
Fluorescence Spectroscopy ◽  
Exploratory Analysis ◽  
Olive Oils

A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality

2021 ◽  
Author(s):  
Hicham Zaroual ◽  
El Mestafa El Hadrami ◽  
Romdhane Karoui
Keyword(s):  
Fluorescence Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Front Face ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Preliminary Study

This study examines the feasibility of using front face fluorescence spectroscopy (FFFS) to authenticate 41 virgin olive oil (VOO) samples collected from 5 regions in Morocco during 2 consecutive crop seasons.

scholarly journals Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

Molecules ◽  
2019 ◽  
Vol 24 (8) ◽  
pp. 1512 ◽  
Author(s):  
Qi Zhou ◽  
Shaomin Liu ◽  
Ye Liu ◽  
Huanlu Song
Keyword(s):  
Cluster Analysis ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Aroma Compound ◽  
Solid Phase Micro Extraction ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Gas Chromatography Olfactometry ◽  
The Common ◽  
And Cluster Analysis

Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study. Aroma compounds were isolated from the oil by using solvent-assisted flavor evaporation (SAFE) and solid-phase micro-extraction (SPME) and analyzed by gas chromatography-olfactometry mass spectrometry (GC-MS/O). A total of 89 compounds were screened by SPME/SAFE-GC-MS/O with chromatographic columns in 15 brands of samples. Eighty and 54 compounds were respectively identified by SPME- and SAFE-GC-MS/O. Of those, 44 compounds were detected by both methods. Undecanol, (Z)-4-decenal, (E)-2-dodecenal, and 2-nonanone extracted by SAFE were not found in EVOOs before. Eight classes of aroma compounds were identified, including 17 alcohols, 22 aldehydes, 9 ketones, 4 acids, 14 esters, 5 aromatics, 12 alkene, and 6 others. Eleven compounds were identified as the key aroma compounds in alternative brands of EVOOs by SAFE-aroma extract dilution analysis (AEDA). Hexanal, (E)-2-hexenal, (E)-3-hexenol, acetic acid, and (E)-2-heptenal were the common key aroma compounds by AEDA and odor activity values (OAVs). From the cluster analysis of the heatmap, the aroma compounds of all the Spain EVOOs were similar, and there were some differences from the samples of Italy and Greece. It suggested that both the amount and concentration of aroma compounds determine the similarity of aroma in EVOOs.

Derivative FTIR spectroscopy for cluster analysis and classification of morocco olive oils

2011 ◽  
Vol 124 (3) ◽  
pp. 1113-1118 ◽  
Author(s):  
Michele De Luca ◽  
Wafa Terouzi ◽  
Giuseppina Ioele ◽  
Fouzia Kzaiber ◽  
Abdelkhalek Oussama ◽  
...  
Keyword(s):  
Cluster Analysis ◽  
Ftir Spectroscopy ◽  
Olive Oils

An Exploratory Analysis of the Nature and Extent of Individual Differences in Perception

1974 ◽  
Vol 11 (1) ◽  
pp. 41-49 ◽  
Author(s):  
J. R. Brent Ritchie
Keyword(s):  
Cluster Analysis ◽  
Individual Differences ◽  
Leisure Activities ◽  
Consumer Perceptions ◽  
Exploratory Analysis ◽  
Perceptual Differences ◽  
Perceptual Variation

Consumer perceptions of 12 leisure activities were examined to determine the extent of individual differences. The perceptual variation among respondents was substantially greater than expected by chance. Cluster analysis was used to classify the nature of the observed perceptual differences.

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