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Título

Tentative application of compositional data analysis to the fatty acid profiles of green Spanish-style Gordal table olives

AutorGarrido Fernández, A. ; Cortés Delgado, Amparo ; López-López, Antonio
Palabras claveCompositional data analysis
Fat extraction
Green table olive processing
Fatty acid
Chemometric
Fecha de publicación31-ago-2017
EditorElsevier
CitaciónFood Chemistry 241: 14-22 (2018)
ResumenConventional multivariate and compositional data analyses were applied tentatively to investigate the effects of processing steps and fat extraction systems on the fatty acid profiles of green Spanish-style Gordal table olives. In the first case, the profiles (expressed in percentages) were subjected directly to a conventional statistical study. Secondly, the profiles were regarded as data in the Simplex space and subjected to its specific tools or transformed into coordinates in the Euclidean space to be analysed by conventional multivariate techniques. Exploratory classical and compositional data analyses showed that the main changes were due to fermentation. Tentative cluster and PCA analyses using the compositional coordinates in the Euclidean space led to a more realistic segregation among treatments than applying percentages. Overall, the results suggested that the fatty acid profiles of table olives should be considered as compositional data and analysed accordingly.
Descripción27 Páginas; 3 Tablas; 3 Figuras
Versión del editorhttp:dx.doi.org/10.1016/j.foodchem.2017.08.064
URIhttp://hdl.handle.net/10261/156298
ISSN0308-8146
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