Oil samples analyzed by HPLC with charged aerosol detector
Data come from de la Mata-Espinosa et al. 2011a & b and consists of 120 oil samples analyzed by HPLC coupled to a charged aerosol detector. Of the oil samples, 68 are various types and grades of olive oils and the remaining either non-olive vegetable oils or non-olive vegetable oils mixed with olive oil. The HPLC method is aimed at providing a triacylglyceride profile. The triacylglycerides are known to have a distinct pattern for olive oils. The data was baseline corrected and aligned as described in the original work and the resulting data after removal of a few outliers is shown in the figure below.
If you use these data, please add a reference to one of the below papers
de la Mata-Espinosa P, Bosque-Sendra JM, Bro R, Cuadros-Rodriguez L, Discriminating olive and non-olive oils using HPLC-CAD and chemometrics, Analytical and Bioanalytical Chemistry, 2011a, 399, 2083-2092.
de la Mata-Espinosa P, Bosque-Sendra JM, Bro R, Cuadros-Rodriguez L, Olive oil quantification of edible vegetable oil blends using triacylglycerols chromatographic fingerprints and chemometric tools, Talanta, 2011b, 85, 177-182.