Assessment of Brazilian Monovarietal Olive Oil in Two Different Package Systems by Using Data Fusion and Chemometrics

Abstract

The olive oil consumption has spread worldwide, increasing the necessity of quality assessment, and so forth, the search for new, alternative, and rapid data interpretation has started, boosting the interest and the use of data fusion that seek for an integration of results from different techniques or methodologies for the same data set. To better understand the storage effects on the Brazilian monovarietal extra virgin olive oil, data fusion was applied in the classical and alternative analysis, highlighting the similarities and differences between the techniques, assisting in the result interpretation. This perspective and strategy bring development to food chemistry analysis.