Self-organizing maps and learning vector quantization networks as tools to identify vegetable oils

Abstract

Self-organizing map (SOM) and learning vector quantification network (LVQ) models have been explored for the identification of edible and vegetable oils and to detect adulteration of extra virgin olive oil (EVOO) using the most common chemicals in these oils, viz. saturated fatty (mainly palmitic and stearic acids), oleic and linoleic acids. The optimization and validation processes of the models have been carried out using bibliographical sources, that is, a database for developing learning process and internal validation, and six other different databases to perform their external validation. The model's performances were analyzed by the number of misclassifications. In the worst of the cases, the SOM and LVQ models are able to classify more than the 94% of samples and detect adulterations of EVOO with corn, soya, sunflower, and hazelnut oils when their oil concentrations are higher than 10, 5, 5, and 10%, respectively.