Over the past two decades soil spectroscopy, particularly, in the infrared range, is becoming
a powerful technique to simplify analysis relative to the traditional chemical methods. It is …

European and global food policies require that food put on the market is authentic, which
means that the label declaration matches the composition and provenance of the food item …

The investigation of the so-called food fingerprints provides high potential with regard to the
characterization and identity verification of food. Therefore, this kind of non-targeted analysis …

Two data fusion strategies (high-and mid-level) combined with a multivariate classification
approach (Soft Independent Modelling of Class Analogy, SIMCA) have been applied to take …

Today virgin and extra-virgin olive oil (VOO and EVOO) are food with a large number of
analytical tests planned to ensure its quality and genuineness. Almost all official methods …

Currently, the authentication analysis of edible fats and oils is an emerging issue not only by
producers but also by food industries, regulators, and consumers. The adulteration of high …

Olive oil is an important component of Mediterranean diet widely, consumed thanks to its
numerous health-healing properties. Its quality is dependent upon a set of factors …

Cocoa beans, the seeds of the tree Theobroma cacao L., are the key raw material for
chocolate production that implies an extensive post-harvest process. Chocolate properties …

The traceability of palm oil to determine its geographical origins within the palm oil supply
chains is of importance to ensure quality and sustainable production. The current traceability …

This manuscript aims to show the basic concepts and practical application of Principal
Component Analysis (PCA) as a tutorial, using Matlab or Octave computing environment for …