Abstract
Extra virgin olive oil (EVOO) is very appreciated by its taste, flavor, and benefits for health, and so, it has a high price of commercialization. This fact makes it necessary to provide reliable and cost‐effective analytical procedures, such as near‐infrared (NIR) spectroscopy, to analyze its traceability and purity, in combination with chemometrics. Fatty acids profile of EVOO, considered as a quality parameter, is estimated, firstly, from NIR data and, secondly, by adding agro‐climatic information. NIR and agro‐climatic data sets are summarized by using principal component analysis (PCA) and treated by both scalar and functional approaches. The corresponding PCA and FPCA are progressively introduced in regression models, whose goodness of fit is evaluated by the dimensionless root‐mean‐square error. In general, SFAs, MUFAs, and PUFAs (and disaggregated fatty acids) estimations are improved by adding agro‐climatic besides NIR information (mainly, temperature or evapotranspiration) and considering a functional point of view for both NIR and agro‐climatic data.
Highlights
Extra virgin olive oil (EVOO) is an edible oil highly appreciated by its perfect balance of aroma, taste, and beneficial health properties
Regression models are fit to predict the fatty acids profile of EVOO, firstly, as a function of the NIR information and, secondly, when the agro-climatic daily data are added to the model
NIR spectra and agro-climatic curves are treated by scalar and functional points of view, being in both cases summarized by principal component analysis (PCA and FPCA, respectively)
Summary
Extra virgin olive oil (EVOO) is an edible oil highly appreciated by its perfect balance of aroma, taste, and beneficial health properties. EVOO is obtained only from the olive by mechanical processes only in order that its features are not affected It is considered as a superior quality oil and so is high-priced on the market, which makes it susceptible to adulteration with other cheaper oils, such as sunflower, hazelnut, maize, soybean, or refined olive oils (Gurdeniz & Ozen, 2009; Öztürk, Yalçin, & Özdemir, 2010) or indication of untrue geographical origin. For this reason, the European Union has adopted some legislation about Protected Designation of Origin (PDO) and Protected Geographical Indications (PGI) (Aparicio-Ruiz, García-González, Lobo-Prieto, & Aparicio, 2019). Spectroscopic techniques— such as near- or mid-infrared (NIR or MIR) or Fourier transform
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