Italian extra virgin olive oils from four regions covering different latitudes of the country were considered. They were analyzed by means of absorption spectroscopy in the wide 200-2800 nm spectral range, and multivariate data processing was applied. These spectra were virtually a signature identification from which to extract information on the region of origin and on the most important quality indicators. A classification map was created which was able to group the 80 oils on the basis of their region of origin. Furthermore, a model for the prediction of quality parameters such as oleic acidity, peroxide number, K232, K270 and Delta K, was developed.

Comparative analysis of quality parameters of Italian extra virgin olive oils according to their region of origin / A.G. Mignani, P.B. Garcia-Allende, L. Ciaccheri, O.M. Conde, A. Cimato, C. Attilio, D. Tura. - 7003(2008), pp. 700326.700326.1-700326.700326.6. ((Intervento presentato al convegno Optical Sensors nel 2008.

Comparative analysis of quality parameters of Italian extra virgin olive oils according to their region of origin

D. Tura
Ultimo
2008

Abstract

Italian extra virgin olive oils from four regions covering different latitudes of the country were considered. They were analyzed by means of absorption spectroscopy in the wide 200-2800 nm spectral range, and multivariate data processing was applied. These spectra were virtually a signature identification from which to extract information on the region of origin and on the most important quality indicators. A classification map was created which was able to group the 80 oils on the basis of their region of origin. Furthermore, a model for the prediction of quality parameters such as oleic acidity, peroxide number, K232, K270 and Delta K, was developed.
Chemical composition; Extra virgin olive oils; Geographic authentication; Multivariate data processing; Quality parameters; UV-VIS-NIR absorption spectroscopy
Settore AGR/03 - Arboricoltura Generale e Coltivazioni Arboree
Settore AGR/13 - Chimica Agraria
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore CHIM/10 - Chimica degli Alimenti
2008
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/213222
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