Olive Oil Triacylglyceride Profiles by HPLC-CAD

Olive oil can be blended with other vegetable oils, and its triacylglyceride profile can help distinguish the components. HPLCforweb.mat contains HPLC-CAD chromatograms from 120 edible-oil samples. HPLCforweb.data is a 120 x 4001 intensity matrix. Labels distinguish 44 non-olive oils, 71 olive oils, and 5 mixtures; sample labels, class codes, and an active-sample index are included. The active index begins at row 3, leaving Cac_CA and Cac_LE outside the active subset. The released profiles were baseline-corrected and aligned as described in the associated studies. Original dataset page: UCPH ChemometricsOriginal data file: HPLCforweb.mat If you use these data, please cite:de la Mata-Espinosa, P.; Bosque-Sendra, J. M.; Bro, R.; Cuadros-Rodriguez, L. (2011). Discriminating olive and non-olive oils using HPLC-CAD and chemometrics. Analytical and Bioanalytical Chemistry, 399(6), 2083-2092. https://doi.org/10.1007/s00216-010-4366-4de la Mata-Espinosa, P.; Bosque-Sendra, J. M.; Bro, R.; Cuadros-Rodriguez, L. (2011). Olive oil quantification of edible vegetable oil blends using triacylglycerols chromatographic fingerprints and chemometric tools. Talanta, 85(1), 177-182. https://doi.org/10.1016/j.talanta.2011.03.049