Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

European Food Research and Technology

Volumn 227, Issue 4, 2008, Pages 1275-1281

  Gurdeniz, Gozde ^a   Ozen, Banu ^a   Tokatli, Figen ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Chemometrics; ClassiWcation; Fatty acid composition; FTIR; Olive oil

Indexed keywords

ADMINISTRATIVE DATA PROCESSING; CARBOXYLIC ACIDS; CHEMICAL ANALYSIS; CLASSIFICATION (OF INFORMATION); DIFFERENTIATION (CALCULUS); FATTY ACIDS; FINANCIAL DATA PROCESSING; FOOD PROCESSING; HARVESTING; INFRARED DEVICES; INFRARED SPECTROSCOPY; IRIDIUM; ORCHARDS; SPECTRUM ANALYSIS; VEGETABLE OILS;

CHEMOMETRIC TECHNIQUES; FATTY ACID COMPOSITION; FATTY ACID PROFILES; GEOGRAPHIC ORIGINS; MID-INFRARED (MID-IR) SPECTROSCOPY; MID-INFRARED (MIR) SPECTRA; OLIVE OIL (OO); PRINCIPAL COMPONENTS; SPRINGER (CO); TURKISH;

PRINCIPAL COMPONENT ANALYSIS;

EID: 46649093785     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0845-7     Document Type: Article

References (23)

1. Bucci R, Magrí AD, Magrí AL, Marini D, Marini F (2002) J Agric Food Chem 50:413-418
2. Diaz TG, Meras ID, Casas JS, Franco MFA (2005) Food Control 16:339-347
3. Aranda F, Gomez-Alonso S, Rivera del Alamo RM, Salvador MD, Fregapane G (2004) Food Chem 86:485-492
4. Giansante L, Di Vincenzo D, Bianch G (2003) J Sci Food Agric 83:905-911
5. Brescia MA, Alviti G, Liuzzi V, Sacco A (2003) J Am Oil Chem Soc 80:945-950
6. Ollivier D, Artaud J, Pinatel C, Durbec J, Guérère M (2006) Food Chem 97:382-393
7. Salvador MD, Aranda F, Gomez-Alonso S, Fregapane G (2003) Food Chem 80:359-366
8. Marini F, Magrì AL, Bucci R, Balestrieri F, Marini D (2003) Chemom Intell Lab Syst 80:140-149
9. Lanteri C, Armanino, Perri E, Palopoli A (2002) Food Chem 76:501-507
10. Stefanoudaki E, Kotsifaki F, Koutsaftakis A (1999) J Am Oil Chem Soc 76:623-626
11. Baeten V, Pierna JAF, Dardenne P, Meurens M, García- González DL, Aparicio-Ruiz R (2005) J Agric Food Chem 53:6201-6206
12. Christy AA, Kasemsumran S, Du Y, Ozaki Y (2004) Anal Sci 20:935-940
13. Ozen BF, Mauer LJ (2002) J Agric Food Chem 50:3898-3901
14. Downey G, McIntyre P, Davies AN (2003) Appl Spec 57:158-163
15. Tapp HS, Defernez M, Kemsley EK (2003) J Agric Food Chem 51:6110-6115
16. Aguilera MP, Beltrán G, Ortega D, Fernández A, Jiménez A, Uceda M (2005) Food Chem 89:387-391
17. D'Imperio M, Dugo G, Alfa M, Mannina L, Segre AL (2007) Food Chem 102:956-965
18. Tsimidou M, Karakostas K (1993) J Sci Food Agric 62:253-257
19. http://www.unctad.org/infocomm/anglais/olive/market.htm#prod. Accessed 16 Aug 2007
20. European Union Commission (1991) Regulation EEC 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of European Communities L248 (5 Sept 1991)
21. Eriksson L, Johansson E, Kettaneh-Wold N, Wold S (2001) Multivariate data analysis. Principals and applications. Umetrics, Sweden
22. Dabson G, van de Voort FR, Sedman J, Russin T (2001) Eur J Lipid Sci Technol 103:815-840
23. Boggia R, Zunin P, Lanteri S, Rossi N, Evangelisti F (2002) J Agric Food Chem 50:2444-2449