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

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    Identificadores
    URI: http://hdl.handle.net/10902/2408
    DOI: 10.1117/12.785342
    ISSN: 1996-756X
    ISSN: 0277-786X
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    Author
    Mignani, Anna Grazia; García Allende, Pilar Beatriz; Ciaccheri, Leonardo; Conde Portilla, Olga MaríaAutoridad Unican; Cimato, Antonio; Attilio, Cristina; Tura, Debora
    Date
    2008-04-26
    Derechos
    © 2008 Society of Photo-Optical Instrumentation Engineers. One print or electronic copy may be made for personal use only. Systematic electronic or print reproduction and distribution, duplication of any material in this paper for a fee or for commercial purposes, or modification of the content of the paper are prohibited.
    Publicado en
    Proceedings of SPIE, 2008, vol. 7003, 700326
    Optical Sensors, Estrasburgo, 2008
    Publisher
    SPIE Society of Photo-Optical Instrumentation Engineers
    Enlace a la publicación
    http://dx.doi.org/10.1117/12.785342
    Palabras clave
    Extra virgin olive oils
    UV-VIS-NIR absorption spectroscopy
    Multivariate data processing
    Quality parameters
    Geographic authentication
    Chemical composition
    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.
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    UNIVERSIDAD DE CANTABRIA

    Repositorio realizado por la Biblioteca Universitaria utilizando DSpace software
    Contact Us | Send Feedback
    Metadatos sujetos a:licencia de Creative Commons Reconocimiento 3.0 España