{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,27]],"date-time":"2025-10-27T16:24:36Z","timestamp":1761582276401,"version":"build-2065373602"},"reference-count":10,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2023,4,29]],"date-time":"2023-04-29T00:00:00Z","timestamp":1682726400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Hasler Foundation project \u201cARES: AI for fluoREscence Spectroscopy in oil\u201d"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Data"],"abstract":"<jats:p>The dataset presented in this study encompasses fluorescence excitation\u2013emission matrices (EEMs) and UV-spectroscopy data of 24 extra virgin olive oils (EVOOs) commercially available at supermarkets in Switzerland. To investigate the effect of thermal degradation, the samples were exposed to accelerated ageing at 60 \u2218C up to 53 days. EEMs and UV absorption parameters were measured in 10 ageing steps. The dataset can be used, for example, to predict one or multiple chemical parameters or to classify samples based on their quality from fluorescence spectra.<\/jats:p>","DOI":"10.3390\/data8050081","type":"journal-article","created":{"date-parts":[[2023,5,1]],"date-time":"2023-05-01T13:54:46Z","timestamp":1682949286000},"page":"81","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Dataset of Fluorescence EEM and UV Spectroscopy Data of Olive Oils during Ageing"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2562-9932","authenticated-orcid":false,"given":"Francesca","family":"Venturini","sequence":"first","affiliation":[{"name":"Institute of Applied Mathematics and Physics, Zurich University of Applied Sciences, 8401 Winterthur, Switzerland"},{"name":"Artificial Intelligence Research and Development, TOELT LLC, 8600 D\u00fcbendorf, Switzerland"}]},{"given":"Silvan","family":"Fluri","sequence":"additional","affiliation":[{"name":"Institute of Applied Mathematics and Physics, Zurich University of Applied Sciences, 8401 Winterthur, Switzerland"}]},{"given":"Michael","family":"Baumgartner","sequence":"additional","affiliation":[{"name":"Institute of Applied Mathematics and Physics, Zurich University of Applied Sciences, 8401 Winterthur, Switzerland"}]}],"member":"1968","published-online":{"date-parts":[[2023,4,29]]},"reference":[{"key":"ref_1","first-page":"692","article-title":"Characterization of vegetable oils by fluorescence spectroscopy","volume":"2","author":"Kongbonga","year":"2011","journal-title":"Food Nutr. Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"927","DOI":"10.1016\/j.foodchem.2014.10.041","article-title":"Evaluation of the overall quality of olive oil using fluorescence spectroscopy","volume":"173","author":"Baeten","year":"2015","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"2513","DOI":"10.1002\/jsfa.9461","article-title":"Evaluation of total phenolic content in virgin olive oil using fluorescence excitation\u2013emission spectroscopy coupled with chemometrics","volume":"99","author":"Squeo","year":"2019","journal-title":"J. Sci. Food Agric."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"22","DOI":"10.1016\/j.foodcont.2018.08.024","article-title":"Comparative chemometric analysis of fluorescence and near infrared spectroscopies for authenticity confirmation and geographical origin of Argentinean extra virgin olive oils","volume":"96","author":"Lozano","year":"2019","journal-title":"Food Control"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"111198","DOI":"10.1016\/j.jfoodeng.2022.111198","article-title":"Extraction of physicochemical properties from the fluorescence spectrum with 1D convolutional neural networks: Application to olive oil","volume":"336","author":"Venturini","year":"2023","journal-title":"J. Food Eng."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Venturini, F., Fluri, S., and Baumgartner, M. (2023, March 13). Dataset of Fluorescence EEM and UV Spectroscopy Data of Olive Oils during Ageing. Mendeley Data. Available online: https:\/\/data.mendeley.com\/datasets\/g6y69g8gwm\/1.","DOI":"10.3390\/data8050081"},{"key":"ref_7","unstructured":"(1991). Commission Regulation (EEC) No. 2568\/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis Official Journal L 248, 5 September 1991. Off. J., L 248, 1\u201383."},{"key":"ref_8","unstructured":"(2013). Commission Implementing Regulation No 1348\/2013 of December 17 2013. Off. J. Eur. Union, 338, 31\u201367."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"969","DOI":"10.1002\/ejlt.200800022","article-title":"Kinetic study for the development of an accelerated oxidative stability test to estimate virgin olive oil potential shelf life","volume":"110","author":"Fregapane","year":"2008","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_10","unstructured":"Skoog, D.A., Holler, F.J., and Crouch, S.R. (2017). Principles of Instrumental Analysis, Cengage Learning."}],"container-title":["Data"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2306-5729\/8\/5\/81\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T19:26:28Z","timestamp":1760124388000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2306-5729\/8\/5\/81"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,4,29]]},"references-count":10,"journal-issue":{"issue":"5","published-online":{"date-parts":[[2023,5]]}},"alternative-id":["data8050081"],"URL":"https:\/\/doi.org\/10.3390\/data8050081","relation":{},"ISSN":["2306-5729"],"issn-type":[{"type":"electronic","value":"2306-5729"}],"subject":[],"published":{"date-parts":[[2023,4,29]]}}}