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首页> 外文期刊>Talanta: The International Journal of Pure and Applied Analytical Chemistry >E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach
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E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach

机译:电子鼻,电子舌和电子眼为可食用橄榄油表征和保质期评估:一种强大的数据融合方法

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摘要

The aim of this work was to investigate the applicability of e-senses (electronic nose, electronic tongue and electronic eye) for the characterization of edible olive oils (extra virgin, olive and pomace) and for the assessment of extra virgin olive oil and olive oil quality decay during storage at different temperatures. In order to obtain a complete description of oil samples, physico-chemical analyses on quality and nutritional parameters were also performed. Data were processed by PCA and a targeted data processing flow-sheet has been applied to physico-chemical and e-senses dataset starting from data pre-processing introducing an innovative normalization method, called to centering.
机译:这项工作的目的是调查电子感官(电子鼻,电子舌和电子眼)的适用性,以表征可食用的橄榄油(特里处女,橄榄,泡沫)以及评估特级初榨橄榄油和橄榄 在不同温度下储存期间的油质衰减。 为了获得油样的完整描述,还进行了对质量和营养参数的物理化学分析。 通过PCA处理数据,并且目标数据处理流程图已被应用于从数据预处理开始的物理化学和电子感测数据集,引入创新的归一化方法,称为居中。

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