Comparative analysis of quality parameters of Italian extra virgin olive oils according to their region of origin
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AuthorMignani, Anna Grazia; García Allende, Pilar Beatriz; Ciaccheri, Leonardo; Conde Portilla, Olga María; Cimato, Antonio; Attilio, Cristina; Tura, Debora
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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