Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2161
Title: Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy
Authors: Gürdeniz, Gözde
Özen, Fatma Banu
Tokatlı, Figen
Keywords: Chemometrics
ClassiWcation
Fatty acid composition
Principal component analysis
FTIR
Olive oil
Issue Date: Aug-2008
Publisher: Springer Verlag
Source: Gürdeniz, G., Özen, F. B., and Tokatlı, F. (2008). Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy. European Food Research and Technology, 227(4), 1275-1281. doi:10.1007/s00217-008-0845-7
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. © 2008 Springer-Verlag.
URI: http://doi.org/10.1007/s00217-008-0845-7
http://hdl.handle.net/11147/2161
ISSN: 1438-2377
1438-2377
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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