Abstract
The olive oil consumption has spread worldwide, increasing the necessity of quality assessment, and so forth, the search for new, alternative, and rapid data interpretation has started, boosting the interest and the use of data fusion that seek for an integration of results from different techniques or methodologies for the same data set. To better understand the storage effects on the Brazilian monovarietal extra virgin olive oil, data fusion was applied in the classical and alternative analysis, highlighting the similarities and differences between the techniques, assisting in the result interpretation. This perspective and strategy bring development to food chemistry analysis.
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Acknowledgments
The authors thank CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) for Msc. fellowship to Thays R. Gonçalves and Larissa N. Rosa. The authors also thank Empresa de Pesquisa Agropecuária de Minas Gerais (Epamig), for the samples used in this study and the Universidade Tecnológica Federal do Paraná (UTFPR) for the partnership.
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Thays R. Gonçalves declares that she has no conflict of interest. Larissa N. Rosa declares that she has no conflict of interest. Alex S. Torquato declares that he has no conflict of interest. Luiz F. O. da Silva declares that he has no conflict of interest. Paulo Henrique Março declares that he has no conflict of interest. Sandra T. Marques Gomes declares that she has no conflict of interest. Makoto Matsushita declares that he has no conflict of interest. Patrícia Valderrama declares that she has no conflict of interest.
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Gonçalves, T.R., Rosa, L.N., Torquato, A.S. et al. Assessment of Brazilian Monovarietal Olive Oil in Two Different Package Systems by Using Data Fusion and Chemometrics. Food Anal. Methods 13, 86–96 (2020). https://doi.org/10.1007/s12161-019-01511-w
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DOI: https://doi.org/10.1007/s12161-019-01511-w