Accepted Manuscript Olive oil sensory defects classification with data fusion of instrumental techni- ques and multivariate analysis (PLS-DA) Eva Borràs, Joan Ferré, Ricard Boqué, Montserrat Mestres, Laura Aceña, Angels Calvo, Olga Busto PII: S0308-8146(16)30197-2 DOI: http://dx.doi.org/10.1016/j.foodchem.2016.02.038 Reference: FOCH 18758 To appear in: Food Chemistry Received Date: 2 November 2015 Revised Date: 11 January 2016 Accepted Date: 4 February 2016 Please cite this article as: Borràs, E., Ferré, J., Boqué, R., Mestres, M., Aceña, L., Calvo, A., Busto, O., Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA), Food Chemistry (2016), doi: http://dx.doi.org/10.1016/j.foodchem.2016.02.038 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.