Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

MARÍA DEL PILAR RUIZ PÉREZ-CACHOHORTENSIA GALÁN SOLDEVILLALOURDES ARCE JIMÉNEZ2026-01-292026-01-29201910.1016/j.foodchem.2018.11.0952-s2.0-85057821823https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/29853Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceQuality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVMresearch article