Comparison of PLS1-DA, PLS2-DA and SIMCA for classification by origin of crude petroleum oils by MIR and virgin olive oils by NIR for different spectral regions

Galtier, O.; Abbas, Ouissam; Dréau, Yveline Le; Rébufa, Catherine; Kister, Jacky; Artaud, Jacques; Dupuy, Nathalie

doi:10.1016/j.vibspec.2010.09.012

Cited by 113 publications

(52 citation statements)

References 26 publications

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“…in NIR spectra is the use of the spectral variance method (Galtier et al, 2011). The spectral variance represents the variance of all spectra of the sample set (n), and is calculated at each wavelength as follows (Eq.…”

Section: Spectral Variance One Useful Methods For Observing Variablesmentioning

confidence: 99%

Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy

Zhang

Tuchiya

et al. 2014

FSTR

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Section: Spectral Variance One Useful Methods For Observing Variablesmentioning

confidence: 99%

Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy

Zhang

Tuchiya

et al. 2014

FSTR

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“…The¯rst public region (1140.5-1263.7 nm) contained the region of 1111-1265 nm which was attributed to second overtone of C-H stretching vibrations in methyl and methylene groups. 40 Thē rst and second public regions were both in the region of 1075-1639 nm which was related to the second overtone of C-H stretching in monounsaturated fatty acids and polyunsaturated fatty acids. 41 In the third public region, it included the spectra region of 1955-2035 nm which is associated with phenolic compounds.…”

Section: Si-pls Modelsmentioning

confidence: 95%

Identifying camellia oil adulteration with selected vegetable oils by characteristic near-infrared spectral regions

Chu

Wang

et al. 2018

J. Innov. Opt. Health Sci.

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In this paper, a methodology based on characteristic spectral bands of near infrared spectroscopy (1000-2500 nm) and multivariate analysis was proposed to identify camellia oil adulteration with vegetable oils. Sun°ower, peanut and corn oils were selected to conduct the test. Pure camellia oil and that adulterated with varying concentrations (1-10% with the gradient of 1%, 10-40% with the gradient of 5%, 40-100% with the gradient of 10%) of each type of the three vegetable oils were prepared, respectively. For each type of adulterated oil, full-spectrum partial least squares partial least squares (PLS) models and synergy interval partial least squares (SI-PLS) models were developed. Parameters of these models were optimized simultaneously by cross-validation. The SI-PLS models were proved to be better than the full-spectrum PLS models. In SI-PLS models, the correlation coe±cients of predition set (Rp) were 0.9992, 0.9998 and 0.9999 for adulteration with sun°ower oil, peanut oil and corn oil seperately; the corresponding root mean square errors of prediction set (RMSEP) were 1.23, 0.66 and 0.37. Furthermore, a new generic PLS model was built based on the characteristic spectral regions selected from the intervals of the three SI-PLS models to identify the oil adulterants, regardless of the adultrated oil types. The model achieved with Rp¼ 0.9988 and RMSEP ¼ 1.52. These results indicated that the characteristic near infrared spectral regions could determine the level of adulteration in the camellia oil.

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“…Recently, NIR and MIR bands were successfully combined and showed effectiveness not only for classifying Italian and French olive oils (Sinelli et al, 2008;Galtier et al, 2011), but also for a classification on the basis of the fruity sensory attribute (Sinelli et al, 2010). The instrumentation for MIR absorption spectroscopy makes use of other types of sources/detectors/optics and measuring schemes.…”

Section: Perspectivesmentioning

confidence: 99%

Optical Absorption Spectroscopy for Quality Assessment of Extra Virgin Olive Oil

Mignani¹,

Ciaccheri²,

Mencaglia³

et al. 2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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Comparison of PLS1-DA, PLS2-DA and SIMCA for classification by origin of crude petroleum oils by MIR and virgin olive oils by NIR for different spectral regions

Cited by 113 publications

References 26 publications

Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy

Rapid Determination of Degradation of Frying Oil Using Near-Infrared Spectroscopy

Identifying camellia oil adulteration with selected vegetable oils by characteristic near-infrared spectral regions

Optical Absorption Spectroscopy for Quality Assessment of Extra Virgin Olive Oil

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