Classification of Western Greek virgin olive oils according to geographical origin based on chromatographic, spectroscopic, conventional and chemometric analyses

被引：62

作者：

Karabagias, I. ^{[1
]}

Michos, Ch. ^{[2
]}

Badeka, A. ^{[1
]}

Kontakos, S. ^{[3
]}

Stratis, I. ^{[2
]}

Kontominas, M. G. ^{[1
,4
]}

机构：

[1] Univ Ioannina, Dept Chem, Food Chem Lab, GR-45110 Ioannina, Greece

[2] Aristotle Univ Thessaloniki, Dept Chem, Analyt Chem Lab, Thessaloniki 54124, Greece

[3] Technol Inst Kavala, Dept Business Adm, Sect Stat, Kavala 65404, Greece

[4] Amer Univ Cairo, Dept Chem, New Cairo 11835, Egypt

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 54卷 / 02期

关键词：

Olive oil; Classification; Geographical origin; Physicochemical parameters; Chemometric analysis; FATTY-ACID; CHLOROPHYLLS; STABILITY; PROFILES; CULTIVAR; FOOD;

D O I：

10.1016/j.foodres.2013.09.023

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Forty seven monovarietal olive oils were collected from four Western Greek islands during the 2007-2008 harvesting period. Samples were subjected to physicochemical parameter analysis including determination of acidity, peroxide value, K-232, K-270, Delta K indices, chlorophyll and carotenoid content, trace elements, fatty acids and delta O-18 and delta C-13 isotope ratios in an effort to classify olive oil samples according to geographical origin. Chemometric analysis including MANOVA and Linear Discriminant Analysis (LDA) showed that when all above (14 different physicochemical parameters) were combined, a correct classification rate of 94.5% and 82.6% was achieved using the original and cross validation method respectively. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：1950 / 1958

页数：9