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dc.contributor.authorALONSO-SALCES Rosaen_GB
dc.contributor.authorHEBERGER Karolyen_GB
dc.contributor.authorHOLLAND Margareten_GB
dc.contributor.authorMORENO-ROJAS Jose Manuelen_GB
dc.contributor.authorMARIANI Cen_GB
dc.contributor.authorBELLAN Gen_GB
dc.contributor.authorRENIERO Fabianoen_GB
dc.contributor.authorGUILLOU Claudeen_GB
dc.date.accessioned2012-04-17T19:56:04Z-
dc.date.available2010-01-01en_GB
dc.date.available2012-04-17T19:56:04Z-
dc.date.created2009-12-16en_GB
dc.date.issued2010en_GB
dc.date.submitted2009-11-29en_GB
dc.identifier.citationFOOD CHEMISTRY vol. 118 p. 956-965en_GB
dc.identifier.issn0308-8146en_GB
dc.identifier.urihttp://publications.jrc.ec.europa.eu/repository/handle/JRC55881-
dc.description.abstractA new approach to the geographical characterisation of virgin olive oils (VOOs) based on the 1H NMR fin- gerprint of the unsaponifiable matter is presented. The 1H NMR spectra of the unsaponifiable fraction of virgin olive oils from Spain, Italy, Greece, Tunisia, Turkey, and Syria were analysed by several pattern rec- ognition techniques (LDA, PLS-DA, SIMCA, and CART). PLS-DA (PLS-1 approach) obtained the best classi- fication results for all classes. Moreover, 1H NMR spectra of the bulk oil, and its corresponding unsaponifiable fraction, as well as the subfractions of the unsaponifiable fraction (alcohol, sterol, hydro- carbon, and tocopherol fractions) were studied in the search for the markers that multivariate techniques revealed to be related to the geographical origin of olive oils. Additionally, a preliminary study regarding 1H NMR data of the bulk oil and the corresponding unsaponifiable fraction of VOOs suggested that these spectral data contained complementary information for the geographical characterisation of VOOs.en_GB
dc.description.sponsorshipJRC.I.5-Systems Toxicologyen_GB
dc.format.mediumPrinteden_GB
dc.languageENGen_GB
dc.publisherELSEVIER SCI LTDen_GB
dc.relation.ispartofseriesJRC55881en_GB
dc.titleMultivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purposesen_GB
dc.typeArticles in periodicals and booksen_GB
dc.identifier.doi10.1016/j.foodchem.2008.09.061en_GB
JRC Directorate:Institute for Health and Consumer Protection Historical Collection

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