Discrimination of five Tunisian cultivars by Mid InfraRed spectroscopy combined with chemometric analyses of olive Olea europaea leaves

Food Chemistry

Volumn 131, Issue 1, 2012, Pages 360-366

  Aouidi, Fathia ^a,c   Dupuy, Nathalie ^b   Artaud, Jacques ^b   Roussos, Sevastianos ^c   Msallem, Monji ^d   Perraud Gaime, Isabelle ^c   Hamdi, Moktar ^a  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b AIX MARSEILLE UNIVERSITÉ   (France)

^c AVIGNON UNIVERSITÉ   (France)

^d INSTITUT DE L OLIVIER   (Tunisia)

Author keywords

ATR Mid InfraRed spectroscopy; Chemical fingerprint; Chemometric analysis; Cultivar; Discrimination; Olive (Olea europaea) leaf

Indexed keywords

ATR-MID INFRARED SPECTROSCOPY; CHEMICAL FINGERPRINT; CHEMOMETRIC ANALYSIS; CULTIVAR; DISCRIMINATION; OLEA EUROPAEA;

BIODIVERSITY; CULTIVATION; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; SPECTRUM ANALYSIS; TISSUE;

PRINCIPAL COMPONENT ANALYSIS;

ARTICLE; CHEMOMETRICS; CULTIVAR; FOURIER TRANSFORM MASS SPECTROMETRY; INFRARED SPECTROSCOPY; OLIVE TREE; PLANT LEAF; TUNISIA;

OLEA EUROPAEA;

EID: 80054026094     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.041     Document Type: Article

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