1. ZHAW digitalcollection
  2. School of Engineering
  3. Forschungsdaten
  4. ZHAW Forschungsdaten School of Engineering
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dc.contributor.authorVenturini, Francesca-
dc.contributor.authorSperti, Michela-
dc.contributor.authorMichelucci, Umberto-
dc.contributor.authorGucciardi, Arnaud-
dc.contributor.authorMartos, Vanessa-
dc.contributor.authorDeriu, Marco Agostino-
dc.date.accessioned2023-01-19T16:00:10Z-
dc.date.available2023-01-19T16:00:10Z-
dc.date.issued2022-12-19-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/26683-
dc.descriptionThe dataset was used for the study: Venturini, F., Sperti, M., Michelucci, U., Gucciardi, A., Martos, V.M. and Deriu, M.A., 2023. Extraction of physicochemical properties from the fluorescence spectrum with 1D convolutional neural networks: Application to olive oil. Journal of Food Engineering, 336, p.111198. https://doi.org/10.1016/j.jfoodeng.2022.111198 The description of the dataset acquisition is here: Venturini, F., Sperti, M., Michelucci, U., Gucciardi, A., Martos, V.M. and Deriu, M.A., 2023. Dataset of Fluorescence Spectra and Chemical Parameters of Olive Oils. arXiv preprint arXiv:2301.04471. https://doi.org/10.48550/arXiv.2301.04471de_CH
dc.description.abstractThis dataset encompasses fluorescence spectra and chemical parameters of 24 olive oil samples from the 2019–2020 harvest provided by the producer Conde de Benalúa, Granada, Spain. The oils are characterized by different qualities: 10 extra virgin olive oil (EVOO), 8 virgin olive oil (VOO), and 6 lampante olive oil (LOO) samples. For each sample, the dataset includes fluorescence spectra obtained with two excitation wavelengths and five chemical parameters necessary for the quality assessment of olive oil. The fluorescence spectra were obtained by exciting the samples at 395 nm and 365 nm and collecting the signal with a miniature spectrometer with a 1024-element CCD array with a resolution of 16 nm. Each olive oil sample was measured 20 times under identical conditions for excitation at 365 nm and 395 nm. Therefore, the dataset includes a total of 960 spectra (24 oil samples × 2 excitation wavelengths x 20 measurements). Each of the 960 spectra is an array of 1024 values whose elements are the intensity at the different pixel positions. For each olive oil sample, the dataset includes the values of the following chemical parameters: acidity, peroxide value, K_270, K_232, ethyl esters, and the quality of the samples (EVOO, VOO, or LOO). The chemical analysis of all the samples was performed by accredited laboratories according to the current European regulation. The dataset offers a unique possibility for researchers in food technology to develop machine learning models due to the availability of both spectroscopical and chemical data. 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.de_CH
dc.language.isoende_CH
dc.publisherMendeley Datade_CH
dc.relation.isreferencedbyhttps://doi.org/10.1016/j.jfoodeng.2022.111198de_CH
dc.relation.isreferencedbyhttps://doi.org/10.48550/arXiv.2301.04471de_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectFood engineeringde_CH
dc.subjectFood chemistryde_CH
dc.subjectFluorescence spectroscopyde_CH
dc.subjectOptical spectrumde_CH
dc.subjectOlive oilde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleDataset of fluorescence spectra and chemical parameters of olive oilsde_CH
dc.typeForschungsdatende_CH
dcterms.typeTextde_CH
zhaw.departementSchool of Engineeringde_CH
zhaw.organisationalunitInstitut für Angewandte Mathematik und Physik (IAMP)de_CH
dc.identifier.doi10.17632/thkcz3h6n6.6de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.webfeedPhotonicsde_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:ZHAW Forschungsdaten School of Engineering

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Venturini, F., Sperti, M., Michelucci, U., Gucciardi, A., Martos, V., & Deriu, M. A. (2022). Dataset of fluorescence spectra and chemical parameters of olive oils [Data set]. Mendeley Data. https://doi.org/10.17632/thkcz3h6n6.6
Venturini, F. et al. (2022) ‘Dataset of fluorescence spectra and chemical parameters of olive oils’. Mendeley Data. Available at: https://doi.org/10.17632/thkcz3h6n6.6.
F. Venturini, M. Sperti, U. Michelucci, A. Gucciardi, V. Martos, and M. A. Deriu, “Dataset of fluorescence spectra and chemical parameters of olive oils.” Mendeley Data, Dec. 19, 2022. doi: 10.17632/thkcz3h6n6.6.
VENTURINI, Francesca, Michela SPERTI, Umberto MICHELUCCI, Arnaud GUCCIARDI, Vanessa MARTOS und Marco Agostino DERIU, 2022. Dataset of fluorescence spectra and chemical parameters of olive oils. Data set. 19 Dezember 2022. Mendeley Data
Venturini, Francesca, Michela Sperti, Umberto Michelucci, Arnaud Gucciardi, Vanessa Martos, and Marco Agostino Deriu. 2022. “Dataset of Fluorescence Spectra and Chemical Parameters of Olive Oils.” Data set. Mendeley Data. https://doi.org/10.17632/thkcz3h6n6.6.
Venturini, Francesca, et al. Dataset of Fluorescence Spectra and Chemical Parameters of Olive Oils. Mendeley Data, 19 Dec. 2022, https://doi.org/10.17632/thkcz3h6n6.6.


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