Corrigendum to "Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM"

Affiliations

• ¹ Institute for Instrumental Analytics and Bioanalysis, Mannheim University of Applied Sciences, 68163 Mannheim, Germany.
• ² Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, 20146 Hamburg, Germany.
• ³ Laboratorio de Estudios Sensoriales (GrupoSens), Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, 14070 Córdoba, Spain.
• ⁴ Department of Analytical Chemistry, Institute of Fine Chemistry and Nanochemistry, University of Córdoba, Campus de Rabanales, Marie Curie Annex Building, 14071 Córdoba, Spain.
• ⁵ Institute for Instrumental Analytics and Bioanalysis, Mannheim University of Applied Sciences, 68163 Mannheim, Germany. Electronic address: p.weller@hs-mannheim.de.