Lovelace's Square - Normal-phase liquid chromatography fingerprints for classification of olive oil and other vegetable oils
CC BY 4.0 | v 1.0 | 2025-07-28
Normal-phase liquid chromatography fingerprints for classification of olive oil and other vegetable oils
Chromatography
Ana M. Jiménez‑Carvelo; Luis Cuadros Rodríguez; Antonio Gonzalez Casado; Estefanía Pérez‑Castaño
Department of Analytical Chemistry, University of Granada, Granada, Spain
This dataset contains raw instrumental chromatographic fingerprints of the methyl‑transesterified fraction from various edible vegetable oils. It supports chemometric classification methods distinguishing olive oil from others. Data were collected and organized for analytical validation in CSV format.
Affiliation
References:
Jimenez-Carvelo, A. M.; Perez-Castano, E.; Gonzalez-Casado, A.; Cuadros-Rodriguez, L. (2017). One-input and two-input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction. Food Chemistry, 221, 1784-1791. https://doi.org/10.1016/j.foodchem.2016.10.103
Jimenez-Carvelo, A. M. (2025). Normal-phase liquid chromatography fingerprints for classification of olive oil and other vegetable oils. Zenodo. https://doi.org/10.5281/zenodo.14650962
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