Characterisation and classification of Italian virgin olive oils by near- and mid-infrared spectroscopy

Journal of Near Infrared Spectroscopy

Volumn 16, Issue 3, 2008, Pages 335-342

  Sinelli, Nicolett ^a   Casiraghi, Ernestina ^a   Tura, Debora ^a   Downey, Gerard ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Chemometric analysis; Classification techniques; Extra virgin olive oils; Geographical origin; MIR spectroscopy; NIR spectroscopy

Indexed keywords

DISCRIMINANT ANALYSIS; INFRARED DEVICES; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; NEAR INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SENSORY ANALYSIS; SPECTROSCOPIC ANALYSIS; SPECTRUM ANALYSIS;

CHEMOMETRIC ANALYSIS; CLASSIFICATION TECHNIQUE; EXTRA VIRGIN OLIVE OIL; GEOGRAPHICAL ORIGINS; MIR SPECTROSCOPY; NIR SPECTROSCOPY;

OLIVE OIL;

EID: 49649116699     PISSN: 09670335     EISSN: None     Source Type: Journal    
DOI: 10.1255/jnirs.795     Document Type: Conference Paper

References (29)

1. L. Giordano, "Quality and evaluation of extra virgin olive oil (Italian)", L'Informatore Agrario 15, 97 (2003).
2. Council Regulation (EEC) no. 2081/92, "The protection of geographical indications and designations of origin for agricultural products and foodstuffs", Offic. J. Eur. Union L208, 1 (1992).
3. Commission Regulation (EC) no. 1989/2003, "Amending Regulation (EEC) no. 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis", Offic. J. Eur. Union L295, 57 (2003).
4. G. Downey, P. McIntyre and A.N. Davies, "Detecting and quantifying sunflower oil adulteration in extra virgin olive oils from the eastern Mediterranean by visible and near-infrared spectroscopy", J. Agric. Food Chem. 50, 5520 (2002). doi: 10.1021/jf0257188
5. D. Ozdemir and B. Ozturk, "Near infrared spectroscopic determination of olive oil adulteration with sunflower and corn oil", J. Food Drug Anal. 15, 40 (2007).
6. I.J. Wesley, F. Pacheco and A.E.J. McGill, "Identification of Adulterants in olive oils", JAOCS 73, 515 (1996). doi: 10.1007/BF02523928
7. I.J. Wesley, F. Pacheco and A.E.J. McGill, "Measurement of adulteration of olive oils by near-infrared spectroscopy", JAOCS 72, 289 (1995). doi: 10.1007/BF02541084
8. F.B. Ozen and L.J. Mauer, "Detection of Hazelnut oil adulteration using FT-IR Spectroscopy", J. Agric. Food Chem. 50, 3898 (2002). doi: 10.1021/jf0201834
9. V. Baeten, J.A.F. Pierna, P. Dardenne, M. Meurens, D.L. Gargia-Gonzalez and R. Aparicio-Ruiz, "Detection of the presence of hazelnut oil in olive oil by FT-Raman and FT-MIR spectroscopy", J. Agric. Food Chem. 53, 6201 (2005). doi: 10.1021/jf050595n
10. A. Tay, R.K. Singh, S.S. Krishnana and J.P. Gore, "Authentication of olive oil adulterated with vegetable oils using Fourier transform infrared spectroscopy", Lebensmittel Wissenschaft und Technologie 35, 99 (2002). doi: 10.1006/fstl. 2001.0864
11. P. Hourant, V. Baeten, M.T. Morales, M. Meurens and R. Aparicio, "Oil and fat classification by selected bands of near-infrared spectroscopy", Appl. Spectrosc. 54, 1168 (2000). doi: 10.1366/0003702001950733
12. H. Yang. J. Irudayaraj and M.M. Paradkar, "Discriminant analysis of edible oils and fats by FTIR, FT-NIR and FT-Raman spectroscopy", Food Chem. 93, 25 (2005). doi: 10.1016/j.foodchem. 2004.08.039
13. T. Sato, "Application of principal-component analysis on near-infrared spectroscopic data of vegetable oils for their classification", JAOCS 71, 293 (1994). doi: 10.1007/ BF02638055
14. 2-enriched atmospheres on olive ripening and oil quality", Acta Hort. 474, 525 (1999).
15. N. Sinelli, M.S. Cosio, C. Gigliotti and E. Casiraghi, "Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil freshness", Anal. Chim. Acta 598, 128 (2007). doi: 10.1016/j. aca.2007.07.024
16. G. Downey, P. McIntyre and A.N. Davies, "Geographic classification of extra virgin olive oils from the eastern Mediterranean by chemometric analysis of visible and near-infrared spectroscopic data", Appl. Spectrosc. 57, 158 (2003). doi: 10.1366/000370203321535060
17. E. Bertran, M. Blanco, J. Coello, H. Iturriaga, S. Maspoch and I. Montoliu, "Near infrared spectrometry and pattern recognition as screening methods for the authentication of virgin olive oils of very close geographical origins", J. Near Infrared Spectrosc. 8, 45 (2000).
18. A. Carazzolo, L. Conte, O. Pavan and P. Tonutti, "Qualità of extra-virgin oil from Veneto olives (Italian)", L'Informatore Agrario 4, 115 (1999).
19. O. Galtier, N. Dupuy, Y. Le Dreau, D. Ollivier, C. Pinatel, J. Kister and J. Artaud, "Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra", Anal. Chim. Acta 595, 136 (2007). doi: 10.1016/j.aca.2007.02.033
20. A. Guadarrama, M.L. Rodriguez-Mendez, C. Sanz, J.L. Rios and J.A. De Saja, "Electronic nose based on conducting polymers for the quality control of the olive oil aroma. Discrimination of quality, variety of olive and geographic origin", Anal. Chim. Acta 432, 283 (2001). doi: 10.1016/S0003-2670(00)01383-0
21. M.S. Cosio, D. Ballabio, S. Benedetti and C. Gigliotti, "Geographical origin and authentication of extra virgin olive oils by an electronic nose in combination with artificial neuraL networks", Anal. Chim. Acta 567, 202 (2006). doi: 10.1016/j.aca.2006.03.035
22. D. Ballabio, A. Mauri, R. Todeschini and S. Buratti, "Geographical classification of wine and olive oil by means of classification and influence matrix analysis", Anal. Chim. Acta 570, 249 (2006). doi: 10.1016/j.aca.2006.04.029
23. 1H NMR spectroscopy", J. Agric. Food Chem. 49, 2687 (2001). doi: 10.1021/jf001408i
24. M. Uceda, "Factores que influyen en calidad del aceite de oliva (Spanish)", in Proc. Symp. "Expoliva 83", Jean, Spain (1983).
25. Commission Regulation [EEC] no. 2568/91, "The characteristics of olive oil and olive-residue oil and on the relevant methods of analysis", Offic. J. Eur Commun. L248, 1 (1991).
26. K.R. Beebe, R.J. Pell and M.B. Seasholtz, Chemometrics, a practical guide. John Wiley & Sons, New York, NY (1998).
27. T. Naes, T. Isaksson, T. Fearn and A.M.C. Davies, A user-friendly guide to multivariate calibration and classification. NIR Publications, Chichester, UK (2000).
28. N.B. Colthup, L.H. Daly and S.E. Wiberly, Introduction to infrared and Raman spectroscopy, Third Edition. Academic Press Inc., New York, NY (1990).
29. J. Workman, "Review of Interpretive Spectroscopy for Raman and Infrared", in Handbook of Organic Compounds, Ed byJ. Workman. Academic Press, London, p. 209 (2001).