Lovelace's Square - FTIR-ATR and Raman spectral dataset for chemometric classification and quantification of olive oil in edible oil blends
CC BY 4.0 | v 1.0 | 2025-07-28
FTIR-ATR and Raman spectral dataset for chemometric classification and quantification of olive oil in edible oil blends
SpectroscopyInfraredRaman
Ana M. Jiménez‑Carvelo [1]Luis Cuadros Rodríguez [1]Antonio González Casado [1]Anastasios Koidis [2]María Teresa Osorio [1]
[1]University of Granada[2]Queen’s University Belfast
This dataset provides raw spectral data (.csv) of olive oil and various edible oils acquired via FTIR‑ATR and Raman spectroscopy. It supports chemometric analysis for classification and quantification of olive oil in oil blends. Data correspond to the experiments described in the LWT‑Food Science and Technology publication from 2017.
References:
Jimenez-Carvelo, A. M.; Osorio, M. T.; Koidis, A.; Gonzalez-Casado, A.; Cuadros-Rodriguez, L. (2017). Chemometric classification and quantification of olive oil in blends with any edible vegetable oils using FTIR-ATR and Raman spectroscopy. LWT, 86, 174-184. https://doi.org/10.1016/j.lwt.2017.07.050
Jimenez-Carvelo, A. M. (2025). FTIR-ATR and Raman spectral dataset for chemometric classification and quantification of olive oil in edible oil blends. Zenodo. https://doi.org/10.5281/zenodo.14651816
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