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dc.contributor.authorGürdeniz, Gözde
dc.contributor.authorÖzen, Fatma Banu
dc.contributor.authorTokatlı, Figen
dc.date.accessioned2016-09-20T13:38:02Z
dc.date.available2016-09-20T13:38:02Z
dc.date.issued2008-08
dc.identifier.citationGürdeniz, 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/s00217-008-0845-7en_US
dc.identifier.issn1438-2377
dc.identifier.urihttp://doi.org/10.1007/s00217-008-0845-7
dc.identifier.urihttp://hdl.handle.net/11147/2161
dc.description.abstractFatty 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.en_US
dc.description.sponsorshipEU Marie Curie Reintegration Grant (MIRG-CT-2005-029134)en_US
dc.language.isoengen_US
dc.publisherSpringeren_US
dc.relation.isversionof10.1007/s00217-008-0845-7en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectChemometricsen_US
dc.subjectClassiWcationen_US
dc.subjectFatty acid compositionen_US
dc.subjectPrincipal component analysisen_US
dc.subjectFTIRen_US
dc.subjectOlive oilen_US
dc.titleClassification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopyen_US
dc.typearticleen_US
dc.contributor.authorIDTR44768en_US
dc.contributor.authorIDTR26995en_US
dc.contributor.iztechauthorGürdeniz, Gözde
dc.contributor.iztechauthorÖzen, Fatma Banu
dc.contributor.iztechauthorTokatlı, Figen
dc.relation.journalEuropean Food Research and Technologyen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume227en_US
dc.identifier.issue4en_US
dc.identifier.startpage1275en_US
dc.identifier.endpage1281en_US
dc.identifier.wosWOS:000257371600036
dc.identifier.scopusSCOPUS:2-s2.0-46649093785
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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