Abstract
Fatty acid composition and mid-infrared spectra of olive oils in combination with chemometric techniques were used in the classification of Turkish olive oils with respect to their varieties, growing location and harvest year. In particular, olive oil samples belonging to five different cultivars were obtained from the same orchard in the middle part of Aegean region and two of these varieties were also received from another orchard in northern part of the same region of Turkey in two consecutive harvest years. Evaluation of nine different fatty acid compositions with principal component analysis revealed clear differentiation with respect to variety, geographical origin and harvest year. On the other hand, mid-infrared spectra also achieved varietal and seasonal discrimination to some extent, but differentiation is not as clear as that obtained using fatty acid compositions.
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Acknowledgments
The authors wish to thank to Olive Research Institute (Izmir) and Olive Nursery (Edremit) for providing olive samples. Fatty acid analysis was carried out in İYTE R&D Center for Environmental Studies. This study was performed as part of CODA (MIRG-CT-2005-029134) project supported by EU Marie Curie Reintegration Grant.
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Gurdeniz, G., Ozen, B. & Tokatli, F. Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy. Eur Food Res Technol 227, 1275–1281 (2008). https://doi.org/10.1007/s00217-008-0845-7
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DOI: https://doi.org/10.1007/s00217-008-0845-7