Dataset of Fluorescence Spectra and Chemical Parameters of Olive Oils
This dataset encompasses fluorescence spectra and chemical parameters of 24
olive oil samples from the 2019-2020 harvest provided by the producer Conde de
Benalua, Granada, Spain. The oils are characterized by different qualities: 10
extra virgin olive oil (EVOO), 8 virgin olive oil (VOO), and 6 lampante olive
oil (LOO) samples. For each sample, the dataset includes fluorescence spectra
obtained with two excitation wavelengths, oil quality, and five chemical
parameters necessary for the quality assessment of olive oil. The fluorescence
spectra were obtained by exciting the samples at 365 nm and 395 nm under
identical conditions. The dataset includes the values of the following chemical
parameters for each olive oil sample: acidity, peroxide value, K270, K232,
ethyl esters, and the quality of the samples (EVOO, VOO, or LOO). The dataset
offers a unique possibility for researchers in food technology to develop
machine learning models based on fluorescence data for the quality assessment
of olive oil due to the availability of both spectroscopic and chemical data.
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.