{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,4]],"date-time":"2026-02-04T15:46:15Z","timestamp":1770219975991,"version":"3.49.0"},"reference-count":40,"publisher":"Springer Science and Business Media LLC","issue":"6","license":[{"start":{"date-parts":[[2014,11,5]],"date-time":"2014-11-05T00:00:00Z","timestamp":1415145600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Food Anal. Methods"],"published-print":{"date-parts":[[2015,7]]},"DOI":"10.1007\/s12161-014-0017-2","type":"journal-article","created":{"date-parts":[[2014,11,3]],"date-time":"2014-11-03T20:34:40Z","timestamp":1415046880000},"page":"1490-1498","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["Quantification of Chemical Characteristics of Olive Fruit and Oil of cv Cobran\u00e7osa in Two Ripening Stages Using MIR Spectroscopy and Chemometrics"],"prefix":"10.1007","volume":"8","author":[{"given":"Manuela","family":"Machado","sequence":"first","affiliation":[]},{"given":"Nelson","family":"Machado","sequence":"additional","affiliation":[]},{"given":"Irene","family":"Gouvinhas","sequence":"additional","affiliation":[]},{"given":"Maria","family":"Cunha","sequence":"additional","affiliation":[]},{"given":"Jos\u00e9 M. M. M.","family":"de Almeida","sequence":"additional","affiliation":[]},{"given":"Ana I. R. N. A.","family":"Barros","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2014,11,5]]},"reference":[{"key":"17_CR1","unstructured":"Amaral SJ, Mafra I, Oliveira MBP (2010) In: Olives and olive oil in health and disease prevention. Victor R. Preedy and Ronald Ross Watson (eds). Academic Press, Oxford"},{"key":"17_CR2","doi-asserted-by":"crossref","first-page":"743","DOI":"10.1016\/j.foodchem.2008.01.034","volume":"109","author":"O Baccouri","year":"2008","unstructured":"Baccouri O, Guerfel M, Baccouri B, Cerratani L, Bendini A, Lercker G, Zarrouck M, Miled DDB (2008) Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chem 109:743\u2013754","journal-title":"Food Chem"},{"key":"17_CR3","doi-asserted-by":"crossref","unstructured":"Barros A I, Freire I, Gon\u00e7alves B, Bacelar E, Gomes S, Lopes J, Guedes-Pinto H, Martins-Lopes P (2013) Evaluation of chemical and phenotipic changes in Blanqueta, Cobran\u00e7osa and Galega during olive fruits ripening. Cyta 11:136\u2013141","DOI":"10.1080\/19476337.2012.705329"},{"key":"17_CR4","doi-asserted-by":"crossref","unstructured":"Bendini A, Cerretani L, Di Virgilio F, Belloni P, Bonoli-Carbognin M, Lercker G (2007) Preliminary evaluation of the application of the FTIR spectroscopy to control the geographic origin and quality of virgin olive oil. J Food Quality 30(4):424\u2013437. doi: 10.1111\/j.1745-4557.2007.00132.x","DOI":"10.1111\/j.1745-4557.2007.00132.x"},{"key":"17_CR5","doi-asserted-by":"crossref","first-page":"498","DOI":"10.1002\/ejlt.200700001","volume":"109","author":"A Bendini","year":"2007","unstructured":"Bendini A, Cerretani L, Virgilio F, Belloni P, Lercker G, Toschi TG (2007b) In-process monitoring in industrial olive mil by means of FT-NIR. Eur J Lipid Sci Technol 109:498\u2013504","journal-title":"Eur J Lipid Sci Technol"},{"key":"17_CR6","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.aca.2012.02.041","volume":"724","author":"JM Bosque-Sendra","year":"2010","unstructured":"Bosque-Sendra JM, Cuadros-Rodriguez L, Chiavaro E, Kaufman T, Bendini A (2010) Combining chromatography and chemometrics for the characterization and authentication of fats and oils from triacylglycerol compositional data\u2014a review. Anal Chim Acta 724:1\u201311","journal-title":"Anal Chim Acta"},{"key":"17_CR7","doi-asserted-by":"crossref","first-page":"815","DOI":"10.1016\/j.foodchem.2004.05.059","volume":"90","author":"YB Che Man","year":"2005","unstructured":"Che Man YB, Syahariza ZA, Mirghani MES, Jinap S, Bakar J (2005) Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopy. Food Chem 90:815\u2013819","journal-title":"Food Chem"},{"key":"17_CR8","doi-asserted-by":"crossref","first-page":"3104","DOI":"10.1021\/jf011575y","volume":"50","author":"I Duarte","year":"2002","unstructured":"Duarte I, Barros A, Delgadillo I, Almeida C, Gil A (2002) Application of FTIR spectroscopy for the quantification of sugars in mango juice as a function of ripening. J Agr Food Chem 50:3104\u20133111","journal-title":"J Agr Food Chem"},{"key":"17_CR9","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.aca.2010.03.034","volume":"666","author":"N Dupuy","year":"2010","unstructured":"Dupuy N, Galtier O, Ollivier D, Vanloot P, Artaud J (2010) Comparison between NIR, MIR, concatenated NIR and MIR analysis and hierarchical PLS model. Application to virgin olive oil analysis. Anal Chim Acta 666:23\u201331","journal-title":"Anal Chim Acta"},{"key":"17_CR10","doi-asserted-by":"crossref","unstructured":"Jorgensen K, Segtnan V, Thyholt K, Naes T (2004) A comparison of methods for analysing regression models with both spectral and designed variables. J. Chemometrics 18:451\u2013461","DOI":"10.1002\/cem.890"},{"key":"17_CR11","doi-asserted-by":"crossref","first-page":"8054","DOI":"10.1021\/jf051233i","volume":"53","author":"CM Kalua","year":"2005","unstructured":"Kalua CM, Allen MS, Bedgood DR, Bishop AG, Prenzler PD (2005) Discrimination of olive oils and fruit into cultivars and maturity stages based on phenolic and volatile compounds. J Agr Food Chem 53:8054\u20138062","journal-title":"J Agr Food Chem"},{"key":"17_CR12","doi-asserted-by":"crossref","first-page":"6144","DOI":"10.1021\/cr100090k","volume":"110","author":"R Karoui","year":"2010","unstructured":"Karoui R, Downey G, Blecker C (2010) Mid-infrared spectroscopy couple with chemometrics: a tool for the analysis of intact food systems and exploration of their molecular structure-quality relationships. A Review Chemical Rev 110:6144\u20136168","journal-title":"A Review Chemical Rev"},{"key":"17_CR13","doi-asserted-by":"crossref","first-page":"861","DOI":"10.1007\/s00216-010-3546-6","volume":"397","author":"J Kuligwski","year":"2010","unstructured":"Kuligwski J, Quint\u00e1s G, Garrigues S, Guardia M (2010) Direct determination of polymerized triglycerides in deep frying olive oil by attenuated total reflectance-Fourier transform infrared spectroscopy using partial least squares regression. Anal Bioanal Chem 397:861\u2013869","journal-title":"Anal Bioanal Chem"},{"key":"17_CR14","doi-asserted-by":"crossref","first-page":"825","DOI":"10.1016\/j.foodchem.2005.12.032","volume":"101","author":"D Lachenmeir","year":"2007","unstructured":"Lachenmeir D (2007) Rapid quality control of spirit drinks and beer using multivariate data analysis of Fourier transform infrared spectra. Food Chem 101:825\u2013832","journal-title":"Food Chem"},{"key":"17_CR15","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.foodchem.2009.04.092","volume":"118","author":"M Lerma-Garcia","year":"2010","unstructured":"Lerma-Garcia M, Ramis-Ramos G, Herrero-Martinez JM, Sim\u00f3-Alfonso EF (2010) Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy. Food Chem 118:78\u201383","journal-title":"Food Chem"},{"key":"17_CR16","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/j.foodchem.2012.08.005","volume":"136","author":"M Lukic","year":"2013","unstructured":"Lukic M, Lukic I, Krapac M, Sladanja B, Plilizot V (2013) Sterols and triterpenic diols in olive oil as indicators of variety and degree of ripening. Food Chem 136:251\u2013258","journal-title":"Food Chem"},{"key":"17_CR17","doi-asserted-by":"crossref","first-page":"412","DOI":"10.1016\/j.foodres.2012.12.056","volume":"51","author":"M Machado","year":"2013","unstructured":"Machado M, Felizardo C, Fernandes-Silva AA, Nunes FM, Barros A (2013) Polyphenolic compounds, antioxidant activity and L-phenylalanine ammonia-lyase activity during ripening of olive cv. \u201cCobran\u00e7osa\u201d under different irrigation regimes. Food Res Int 51:412\u2013421","journal-title":"Food Res Int"},{"key":"17_CR18","doi-asserted-by":"crossref","first-page":"890","DOI":"10.1016\/j.foodcont.2009.12.006","volume":"21","author":"RM Maggio","year":"2010","unstructured":"Maggio RM, Cerretani L, Chiavaro E, Kaufman TS, Bendini A (2010) A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils. Food Control 21:890\u2013895","journal-title":"Food Control"},{"key":"17_CR19","doi-asserted-by":"crossref","first-page":"1549","DOI":"10.1016\/j.foodchem.2008.11.029","volume":"114","author":"RM Maggio","year":"2009","unstructured":"Maggio RM, Kaufman T, Del Carlo M, Cerretani L, Bendini A, Cichelli A, Compagnone D (2009) Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy couple with partial least squares. Food Chem 114:1549\u20131554","journal-title":"Food Chem"},{"key":"17_CR20","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1016\/j.scienta.2009.08.001","volume":"123","author":"P Martins-Lopes","year":"2009","unstructured":"Martins-Lopes P, Gomes S, Lima-Brito J, Lopes J, Guedes-Pinto H (2009) Assessment of clonal genetic variability in Olea europaea L. \u2018Cobran\u00e7osa\u2019 by molecular markers. Sci Hortic 123:82\u201389","journal-title":"Sci Hortic"},{"key":"17_CR21","doi-asserted-by":"crossref","first-page":"406","DOI":"10.1016\/j.foodchem.2005.12.031","volume":"102","author":"LC Matos","year":"2007","unstructured":"Matos LC, Cunha SC, Amaral JS, Pereira JA, Andrade PB, Seabra RM, Oliveira BPP (2007) Chemometric characterization of three varietal olive oils (cvs Cobran\u00e7osa, Madural and Verdeal Transmontana), extracted from olives with different maturation indices. Food Chem 102:406\u2013414","journal-title":"Food Chem"},{"key":"17_CR22","unstructured":"Miller JN, Miller JC (2005) In: Statistics and Chemometrics for Analytical Chemisitry 5th Edition; Pearson Education Limited, Edinburgh Gate, Harlow, UK"},{"key":"17_CR23","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.plantsci.2004.07.013","volume":"168","author":"JR Morell\u00f3","year":"2005","unstructured":"Morell\u00f3 JR, Romero MP, Ramo T, Motilva MJ (2005) Evaluation of L-phenylalanine ammonia-lyase activity and phenolic profile in olive drupe (Olea europaea L.) from fruit setting period to harvesting time. Plant Sci 168:65\u201372","journal-title":"Plant Sci"},{"key":"17_CR24","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1007\/s11694-009-9084-2","volume":"3","author":"A Nunes","year":"2009","unstructured":"Nunes A, Martins J, Barros AS, Galvis-S\u00e1nchez AC, Delgadillo I (2009) Estimation of olive oil acidity using FT-IR and partial least squares regression. Sens Instrum Food Qual 3:187\u2013191","journal-title":"Sens Instrum Food Qual"},{"key":"17_CR25","doi-asserted-by":"crossref","first-page":"886","DOI":"10.1016\/j.foodres.2009.12.006","volume":"43","author":"A Rohman","year":"2010","unstructured":"Rohman A, Che Man YB (2010) Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil. Food Res Int 43:886\u2013892","journal-title":"Food Res Int"},{"key":"17_CR26","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1016\/j.chemolab.2011.10.010","volume":"110","author":"A Rohman","year":"2012","unstructured":"Rohman A, Che Man YB (2012) The chemometrics approach applied to FTIR spectral data for the analysis of rice bran oil in extra virgin olive oil. Chemometr Intell Labo 110:129\u2013134","journal-title":"Chemometr Intell Labo"},{"key":"17_CR27","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/j.talanta.2011.10.045","volume":"88","author":"M Romera-Fern\u00e1ndez","year":"2012","unstructured":"Romera-Fern\u00e1ndez M, Berruera LA, Garm\u00f3n-Lobato S, Gallo B, Vicente F, Moreda JM (2012) Feasibility study of FT-MIR spectroscopy and PLS-R for the fast determination of anthocyanins in wine. Talanta 88:303\u2013310","journal-title":"Talanta"},{"key":"17_CR28","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1016\/j.foodchem.2009.04.078","volume":"118","author":"SM Ruth","year":"2010","unstructured":"Ruth SM, Villegas B, Akkermans W, Rozign M, Kamp H, Koot A (2010) Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA. Food Chem 118:48\u2013955","journal-title":"Food Chem"},{"key":"17_CR29","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1007\/BF02540516","volume":"71","author":"M Safar","year":"1994","unstructured":"Safar M, Bertrand D, Rober P, Devaux MF, Genot C (1994) Characterization of edible oils, butter and margarines by Fourier transform infrared spectroscopy with attenuated total reflectance. J Am Oil Chem Soc 71:371\u2013377","journal-title":"J Am Oil Chem Soc"},{"key":"17_CR30","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/S0308-8146(00)00276-4","volume":"73","author":"MD Salvador","year":"2001","unstructured":"Salvador MD, Aranda F, Fregapane G (2001) Influence of fruit ripening on \u201cCornicabra\u201d virgin olive oil quality: a study of four successive crop seasons. Food Chem 73:45\u201353","journal-title":"Food Chem"},{"key":"17_CR31","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1016\/j.foodres.2009.10.008","volume":"43","author":"N Sinelli","year":"2010","unstructured":"Sinelli N, Cerretani L, Di Egidio V, Bendini A, Casiraghi E (2010) Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on basis of fruit attribute intensity. Food Res Int 43:369\u2013367","journal-title":"Food Res Int"},{"key":"17_CR32","doi-asserted-by":"crossref","first-page":"128","DOI":"10.1016\/j.aca.2007.07.024","volume":"598","author":"N Sinelli","year":"2007","unstructured":"Sinelli N, Cosio MS, Gigliotti C, Casiraghi E (2007) Preliminary study on application of mid infrared spectroscopy of the evaluation of the virgin olive oil \u201cfreshness\u201d. Anal Chim Acta 598:128\u2013134","journal-title":"Anal Chim Acta"},{"key":"17_CR33","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/B978-012650358-6\/50005-1","volume-title":"Quantitative spectroscopy: theory and practice","author":"BC Smith","year":"2002","unstructured":"Smith BC (2002) Quantitative spectroscopy: theory and practice. Academic, Amsterdam, pp 125\u2013179"},{"key":"17_CR34","doi-asserted-by":"crossref","unstructured":"Sousa C, Gouvinhas I, Barreira D, Carvalho MI, Vilela A, Lopes J, Martins-Lopes M, Barros AI (2014) \u2018Cobran\u00e7osa\u2019 olive oil and drupe: chemical composition in two ripening stages. J Am Oil Chem Soc 91(4): 599\u2013611. doi: 10.1007\/s11746-013-2406-x","DOI":"10.1007\/s11746-013-2406-x"},{"key":"17_CR35","doi-asserted-by":"crossref","first-page":"6110","DOI":"10.1021\/jf030232s","volume":"51","author":"HS Tapp","year":"2003","unstructured":"Tapp HS, Defernez M, Kemsley K (2003) FTIR spectroscopy and multivariate analysis can distinguish the geographic origin of extra virgin olive oils. J Agr Food Chem 51:6110\u20136115","journal-title":"J Agr Food Chem"},{"key":"17_CR36","doi-asserted-by":"crossref","first-page":"892","DOI":"10.1002\/jsfa.1122","volume":"82","author":"MJ Tovar","year":"2002","unstructured":"Tovar MJ, Romero MP, Girona J, Motilva MJ (2002) L-Phenylalanine ammonia-lyase activity and concentration of phenolics in developing olive (Olea europaea L. cv Arbequina) fruit grown under different irrigation regimes. J Sci Food Agr 82:892\u2013898","journal-title":"J Sci Food Agr"},{"key":"17_CR37","unstructured":"Uceda M, Hermoso M (1998) La calidad del aceite de olive. In D. Barranco, R., Fernandez Escobar, L. Rallo (eds), El cultivo del olivo, Madrid, Spain: Junta de Andalucia Ediciones Mundi-Prensa, pp. 547\u2013572"},{"key":"17_CR38","doi-asserted-by":"crossref","unstructured":"Wentzell PD, Montoto LV (2003) Comparison of principal components regression and partial least squares regression through generic simulations of complex mixtures. Chemometr. Intell. Lab. Systems 65:257\u2013279","DOI":"10.1016\/S0169-7439(02)00138-7"},{"key":"17_CR39","doi-asserted-by":"crossref","unstructured":"Wold S, Sjostrom M, Erikson L (2001) PLS-regression: a basic toll of chemometrics. Chemometr Intel Lab 58:109\u2013130","DOI":"10.1016\/S0169-7439(01)00155-1"},{"key":"17_CR40","doi-asserted-by":"crossref","unstructured":"Xie Y-L, Kalivas JH (1997) Local prediction models by principal components regression. Anal Chim Acta 348:29\u201338. doi: 10.1016\/S0003-2670(97)00036-6","DOI":"10.1016\/S0003-2670(97)00036-6"}],"container-title":["Food Analytical Methods"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s12161-014-0017-2.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s12161-014-0017-2\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s12161-014-0017-2","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,6,2]],"date-time":"2019-06-02T00:54:53Z","timestamp":1559436893000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s12161-014-0017-2"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2014,11,5]]},"references-count":40,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2015,7]]}},"alternative-id":["17"],"URL":"https:\/\/doi.org\/10.1007\/s12161-014-0017-2","relation":{},"ISSN":["1936-9751","1936-976X"],"issn-type":[{"value":"1936-9751","type":"print"},{"value":"1936-976X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2014,11,5]]}}}