One input-class and two input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction

The available downloadable dataset contains the raw instrumental fingerprints (.csv format) of the vegetable oils (olive oil, sunflower oil etc.) analysed according to the analytical method described in the scientific publication (Food Chemistry, 2017, 221:1784-1791).