Development of Methods for Olive Oil Quality Evaluation

  • María Jesús Lerma García
Part of the Springer Theses book series (Springer Theses)


In this work, a simple and quick method for olive oil classification according to its quality grades, based on direct infusion ESI–MS and LDA, was developed. Moreover, mixtures of EVOO and VOO, and binary mixtures of these two oils with olive oils of lower quality grade have been also evaluated using this methodology and MLR and PLS data treatment.


Electronic Nose Sensory Threshold Quality Grade Average Prediction Error Paired Comparison Test 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


  1. Lerma-García MJ, Herrero-Martínez JM, Ramis-Ramos G, Simó-Alfonso EF (2008) Food Chem 107:1307. Copyright Elsevier LtdGoogle Scholar
  2. Lerma-García MJ, Cerretani L, Cevoli C, Simó-Alfonso EF, Bendini A, Gallina-Toschi T (2010) Sensor Actuat. B-Chem 147:283. Copyright 2010 Elsevier B.VGoogle Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 2012

Authors and Affiliations

  1. 1.Department of Analytical ChemistryUniversitat de ValènciaValènciaSpain

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