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Dataset of Fluorescence EEM and UV Spectroscopy Data of Olive Oils during Ageing

Author

Listed:
  • Francesca Venturini

    (Institute of Applied Mathematics and Physics, Zurich University of Applied Sciences, 8401 Winterthur, Switzerland
    Artificial Intelligence Research and Development, TOELT LLC, 8600 Dübendorf, Switzerland)

  • Silvan Fluri

    (Institute of Applied Mathematics and Physics, Zurich University of Applied Sciences, 8401 Winterthur, Switzerland)

  • Michael Baumgartner

    (Institute of Applied Mathematics and Physics, Zurich University of Applied Sciences, 8401 Winterthur, Switzerland)

Abstract

The dataset presented in this study encompasses fluorescence excitation–emission matrices (EEMs) and UV-spectroscopy data of 24 extra virgin olive oils (EVOOs) commercially available at supermarkets in Switzerland. To investigate the effect of thermal degradation, the samples were exposed to accelerated ageing at 60 ∘ C up to 53 days. EEMs and UV absorption parameters were measured in 10 ageing steps. 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.

Suggested Citation

  • Francesca Venturini & Silvan Fluri & Michael Baumgartner, 2023. "Dataset of Fluorescence EEM and UV Spectroscopy Data of Olive Oils during Ageing," Data, MDPI, vol. 8(5), pages 1-6, April.
    • Handle: RePEc:gam:jdataj:v:8:y:2023:i:5:p:81-:d:1136437
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