Origin assessment of EV olive oils by esterified sterols analysis

Food Chemistry

Volumn 188, Issue , 2015, Pages 279-285

  Giacalone, Rosa ^a   Giuliano, Salvatore ^a   Gulotta, Eleonora ^a   Monfreda, Maria ^a   Presti, Giovanni ^a  

^a Central Directorate for Product Analysis and Chemical Laboratories Italian Customs and Monopolies Agency   (Italy)

Author keywords

Esterified sterols; Olive oil; Origin; Principal Component Analysis; Soft Independent Models of Class Analogy

Indexed keywords

ALCOHOLS; CHEMICAL ANALYSIS; ESTERS; LIPIDS; OIL SHALE; PRINCIPAL COMPONENT ANALYSIS;

CHEMOMETRIC TOOLS; ESTERIFIED STEROLS; EXTRA VIRGIN OLIVE OIL; FID ANALYSIS; OLIVE OIL PRODUCTION; ORIGIN; SENSITIVITY AND SPECIFICITY; SOFT INDEPENDENT MODELS OF CLASS ANALOGIES;

OLIVE OIL;

CAMPESTEROL; CAMPESTERYL C18; ESTER; ETHYLESTER; EXTRA VIRGIN OLIVE OIL; OLIVE OIL; SITOSTEROL; STEROL; UNCLASSIFIED DRUG;

ARTICLE; ESTERIFICATION; EUROPEAN UNION; GEOGRAPHIC DISTRIBUTION; LIPID ANALYSIS; MATHEMATICAL MODEL; PREDICTION; SENSITIVITY AND SPECIFICITY; SOFT INDEPENDENT MODELS OF CLASS ANALOGY; SPAIN; TUNISIA; CHEMISTRY; FOOD ANALYSIS; LIPID METABOLISM; MULTIVARIATE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES;

FOOD ANALYSIS; LIPID METABOLISM; MULTIVARIATE ANALYSIS; OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS; SPAIN; STEROLS; TUNISIA;

EID: 84929075176     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.139     Document Type: Article

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