RESUMO
This dataset consists of three groups of hyperspectral images of apple tree plants. The first group of images consists of a temporal monitoring of seven apple tree plants, infected with fire blight (Erwinia amylovora), and six control plants over a period of 15 days. The second group of images includes a temporal monitoring of three infected plants, seven plants subjected to water stress, and seven control plants. The third group of images corresponds to acquisitions made in the orchard on nine trees showing symptoms of fire blight and six control trees. The pixel locations of infected areas have been provided for all images featuring symptomatic plants.
RESUMO
The present study aims at developing an analytical methodology which allows correlating sensory poles of chocolate to their chemical characteristics and, eventually, to those of the cocoa beans used for its preparation. Trained panelists investigated several samples of chocolate, and they divided them into four sensorial poles (characterized by 36 different descriptors) attributable to chocolate flavor. The same samples were analyzed by six different techniques: Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS), Solid Phase Micro Extraction-Gas Chromatography-Mass Spectroscopy (SPME-GC-MS), High-Performance Liquid Chromatography (HPLC) (for the quantification of eight organic acids), Ultra High Performance Liquid Chromatography coupled to triple-quadrupole Mass Spectrometry (UHPLC-QqQ-MS) for polyphenol quantification, 3D front face fluorescence Spectroscopy and Near Infrared Spectroscopy (NIRS). A multi-block classification approach (Sequential and Orthogonalized-Partial Least Squares - SO-PLS) has been used, in order to exploit the chemical information to predict the sensorial poles of samples. Among thirty-one test samples, only two were misclassified.
