Characterisation of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysis

Food Chemistry

Volumn 133, Issue 1, 2012, Pages 169-175

  Longobardi, F ^a   Ventrella, A ^a   Casiello, G ^a   Sacco, D ^a   Tasioula Margari, M ^b   Kiritsakis, A K ^c   Kontominas, M G ^b  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF IOANNINA   (Greece)

^c TEI Thessalonikis ^*  (Greece)

Author keywords

Geographical origin; Multivariate statistical analysis; Oil quality parameters; Purity parameters; Virgin olive oil

Indexed keywords

GEOGRAPHICAL ORIGINS; MULTIVARIATE STATISTICAL ANALYSIS; OIL QUALITY; PURITY PARAMETERS; VIRGIN OLIVE OIL;

CHLOROPHYLL; DISCRIMINANT ANALYSIS; GLYCEROL; PHENOLS; VEGETABLE OILS;

ELECTRON EMISSION;

CHLOROPHYLL; FATTY ACID; OLIVE OIL; PHENOL DERIVATIVE; STEROL; TRIACYLGLYCEROL;

ACIDITY; ARTICLE; MULTIVARIATE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPY;

EID: 84857082503     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.130     Document Type: Article

References (36)

1. M.V. Alonso Garcia, and R. Aparicio Lopez Characterization of european virgin olive oils using fatty acids Grasas y Aceites 44 1993 18 24
2. F. Angerosa, O. Breas, S. Contento, C. Guillou, F. Reniero, and E. Sada Application of stable isotope ratio analysis to the characterization of the geographical origin of olive oils Journal of Agricultural and Food Chemistry 47 1999 1013 1017 (Pubitemid 29182955)
3. F. Angerosa Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels European Journal of Lipid Science and Technology 104 2002 639 660 (Pubitemid 35341978)
4. R. Aparicio, L. Roda, M.A. Albi, and F. Gutiérrez Effect of various compounds on virgin olive oil stability measured by rancimat Journal of Agricultural and Food Chemistry 47 1999 4150 4155 (Pubitemid 29506216)
5. F. Aranda, S. Gmez-Alonso, R.M. Rivera del Alamo, M.D. Salvador, and G. Fregapane Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars Food Chemistry 86 2004 485 492 (Pubitemid 38519883)
6. L.A. Berrueta, R.M. Alonso-Salces, and K. Heberger Supervised pattern recognition in food analysis Journal of Chromatography A 1158 2007 196 214 (Pubitemid 47021153)
7. G. Bianchi, F. Angerosa, L. Camera, F. Reiniero, and C. Anglani Stable carbon isotope ratio 13C/12C of olive oil components Journal of Agricultural and Food Chemistry 41 1993 1936 1940
8. D. Boskou Olive oil: Chemistry and technology 1996 Amer. Oil Chemists Society Champaign
9. R. Bucci, A.D. Magri, A.L. Magri, D. Marini, and F. Marini Chemical authentification of extra virgin olive oil varieties by supervised chemometric procedures Journal of Agricultural and Food Chemistry 50 2002 413 418 (Pubitemid 34106657)
10. M. Casale, C. Casolino, P. Oliveri, and M. Forina The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil Food Chemistry 118 2010 163 170
11. M. Defernez, and E.K. Kemsley The use and misuse of chemometrics for treating classification problems Trends in Analytical Chemistry 16 1997 216 221 (Pubitemid 27208448)
12. M. D'Imperio, L. Mannina, D. Capitani, O. Bidet, E. Rossi, and F.M. Bucarelli NMR and statistical study of olive oils from Lazio: A geographical, ecological and agronomic characterization Food Chemistry 105 2007 1256 1267 (Pubitemid 47071945)
13. H. Diraman, H. Saygi, and Y. Hisil Relationship between geographical origin and fatty acid composition of Turkish virgin olive oils for two harvest years Journal of the American Oil Chemists' Society 87 7 2010 781 789
14. R.M. Duran Relationship between the composition and ripening of the olive and the quality of the oil Acta Horticulturae 286 1990 441 451
15. EC (1991). Commission Regulation (EEC) no. 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal, L248, 1-83.
16. EC (1992a). Council Regulation (EEC) no. 2081/92 of 14 July 1992 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Official Journal, L208, 1-8.
17. EC, 1992b. Council Regulation (EEC) no. 2082/92 of 14 July 1992 on certificates of specific character for agricultural products and foodstuffs. Official Journal, L208, 9-14.
18. EC (2006). Council Regulation (EC) no. 510/2006 of 20 March 2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Official Journal, L93, 12-25.
19. EC (2006). Council Regulation (EC) no. 1898/2006 of 14 December 2006 laying down detailed rules of implementation of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. Official Journal, L369, 1-23.
20. EC (2009). Commission Regulation (EC) no. 182/2009 of 6 March 2009 amending Regulation (EC) no. 1019/2002 on marketing standards for olive oil. Official Journal, L63, 6-8.
21. M. Forina, and E. Tiscornia Pattern recognition methods in the prediction of italian olive oil origin by their fatty acid content Annali di Chimica 72 1982 143 155
22. O. Galtier, N. Dupuy, Y. Le Dréau, D. Ollivier, C. Pinatel, and J. Kister Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra Analytica Chimica Acta 595 2007 136 144 (Pubitemid 47022985)
23. W.A. Gould Total quality management for the food industries 1992 CTI Publications Inc. Baltimore, USA
24. IOOC (2001a). Preparation of the fatty acid methyl esters from olive oil and olive-pomace oil. In COI/T.20/Doc no. 24.
25. IOOC (2001b). Trade standard applying to olive oils and olive-pomace oils. In COI/T.15/NC no. 2/Rev. 10.
26. A.K. Kiritsakis Flavor components of olive oil JAOCS 75 6 1998 673 681
27. R. Leardi, and V. Paganuzzi Characterization of the origin of extra virgin olive oils by chemometric methods applied to the sterols fraction Rivista Italiana delle Sostanze Grasse 64 1987 131 136
28. M. Nissiotis, and M. Tasioula-Margari Changes in antioxidant concentration of virgin olive oil during thermal oxidation Food Chemistry 77 2002 371 376 (Pubitemid 34518433)
29. D. Ollivier, J. Artaud, C. Pinatel, J.P. Durbec, and M. Guérre Differentiation of French virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerol compositions and chemometrics Food Chemistry 97 2006 382 393 (Pubitemid 43003739)
30. J.B. Rossell Classical analysis of oils and fats R.J. Hamilton, J.B. Rossell, Analysis of oils and fats 1986 Elsevier Applied Science Publishers Ltd. New York 1 90
31. M.D. Salvador, F. Aranda, S. Gómez-Alonso, and G. Fregapane Cornicabra virgin olive oil a study of five crop seasons: composition, quality and oxidative stability Food Chemistry 74 2001 274 276
32. M.D. Salvador, F. Aranda, S. Gómez-Alonso, and G. Fregapane Influence of extraction system, production year and area on Cornicabra virgin olive oil: A study of five crop seasons Food Chemistry 80 2003 359 366 (Pubitemid 36043903)
33. E. Stefanoudaki, F. Kotsifaki, and A. Koutsaftakis Classification of virgin olive oils of the two major cretan cultivars based on their fatty acid composition Journal of the American Oils Chemist's Society 76 1999 623 626
34. M. Tsimidou, M. Macrae, and I. Wilson Authentification of virgin olive oils using principal component analysis of triglyceride and fatty acid profiles. Part I. Classification of greek oils. Food Chemistry 25 1987 227 239
35. Wold, H. (1966). Estimation of principal components and related models by iterative least squares. In: P. R. Krishnaiah (Ed.), Multivariate Analysis (pp. 391-420). New York: Academic Press.
36. W. Zarrouk, M.F. Haddada, B. Baccouri, I. Oueslati, W. Taamalli, and X. Fernandez Exploration of the compositional quality of virgin olive oil from Southern Tunisia European Journal of Lipid Science and Technology 110 2008 81 88 (Pubitemid 351184992)