Title: Geographical Origin Classification of Olive Oils by PTR-MS
Authors: ARAGHIPOUR NooshinCOLINEAU JenniferKOOT AlexAKKERMANS WiesMORENO ROJAS JOSE'BEAUCHAMP JonathanWISTHALER ArminMARK Tilmann D.DOWNEY GerardGUILLOU CLAUDEMANNINA LuisaVAN RUTH Saskia
Citation: FOOD CHEMISTRY vol. 108 p. 374-383
Publisher: ELSEVIER SCI LTD
Publication Year: 2008
JRC N°: JRC44344
ISSN: 0308-8146
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC44344
DOI: 10.1016/j.foodchem.2007.10.056
Type: Articles in Journals
Abstract: The volatile compositions of 192 olive oil samples from five different European countries were investigated by PTR-MS sample headspace analysis. The mass spectra of all samples showed many masses with high abundances, indicating the complex VOC composition of olive oil. Three different PLS-DA models were fitted to the data to classify samples into country, region and district of origin, respectively. Correct classification rates were assessed by cross-validation. The first fitted model produced an 86% success rate in classifying the samples into their country of origin. The second model, which was fitted to the Italian oils only, also demonstrated satisfactory results, with 74% of samples successfully classified into region of origin. The third model, classifying the Italian samples into district of origin, yielded a success rate of only 52%. This lower success rate might be due to either the small class set, or to genuine similarities between olive oil VOC compositions on this tight scale.
JRC Institute:Institute for Health and Consumer Protection

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