Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

Chemometric classification of edible oils

Dáša Kružlicová, Viera Mrázová a, Katja Šnuderl b, Ján Mocák *, Ernst Lankmayr c

Institute of Analytical Chemistry, Slovak University of Technology, SK-81237 Bratislava, Slovakia
a Department of Chemistry, University of Ss. Cyril & Methodius, SK-91701 Trnava, Slovakia
b Faculty of Chemistry and Chemical Engineering, University of Maribor, Maribor, SI-2000 Slovenia
c Institute for Analytical Chemistry, University of Technology Graz, A-8010 Graz, Austria

E-mail: *

Abstract: This paper deals with spectral characterization of different sorts of olive oil and pumpkin seed oil, supplemented by sensory evaluation of the oil quality. UV-Vis, NIR and FTIR absorption spectroscopy and fluorescence spectroscopy were used as the measurement techniques. Chemometrical data processing, mainly multidimensional data analysis, enabled detection of the most informative properties concerning the oil quality. Classification of both kinds of oil samples by sensorial quality was successfully performed by several techniques of discriminant analysis and artificial neural networks. Comparison of olive oil classification based on different spectral techniques enables to find most useful way of the spectral measurement.

Keywords: classification, sensorial quality, multidimensional data analysis, olive oil, pumpkin seed oil

Full paper in Portable Document Format: acs_0015.pdf

Acta Chimica Slovaca, Vol. 1, No. 1, 2008, pp. 165—174