橄榄油荧光光谱与化学参数数据集

橄榄油荧光光谱与化学参数数据集是由苏黎世应用科技大学应用数学与物理研究所创建，包含24种来自2019-2020年收获的西班牙橄榄油样本的荧光光谱和化学参数。数据集详细记录了每种橄榄油的荧光光谱，通过两种激发波长（365 nm和395 nm）获取，以及包括酸度、过氧化值等在内的五种化学参数。创建过程中，样本在严格控制的条件下进行测量，确保数据质量。该数据集主要用于食品技术领域，特别是用于开发基于荧光数据的机器学习模型，以评估橄榄油的质量，解决橄榄油品质鉴定的问题。

The Olive Oil Fluorescence Spectra and Chemical Parameters Dataset was created by the Institute of Applied Mathematics and Physics of the Zurich University of Applied Sciences. It contains fluorescence spectra and chemical parameters of 24 Spanish olive oil samples harvested in 2019-2020. The dataset comprehensively documents the fluorescence spectra of each olive oil sample, which were acquired using two excitation wavelengths (365 nm and 395 nm), alongside five chemical parameters including acidity and peroxide value. During the dataset creation process, all samples were measured under strictly controlled conditions to ensure data quality. This dataset is primarily applied in the field of food technology, particularly for developing machine learning models based on fluorescence data to evaluate olive oil quality and address the challenge of olive oil quality authentication.