Characterization of Italian olive oils based on analytical and nuclear magnetic resonance determinations

被引：64

作者：

Sacco, A

Brescia, MA

Liuzzi, V

Reniero, F

Guillou, C

Ghelli, S

van der Meer, P

机构：

[1] Univ Bari, Dipartmento Chim, I-70126 Bari, Italy

[2] Ist Tecnol Prod Agroalimentari, Fac Agr, I-70126 Bari, Italy

[3] Commiss European Communities, Joint Res Ctr, Inst Hlth & Consumer Protect, Food Prod & Consumer Goods Unit, I-21020 Ispra, VA, Italy

[4] SPIN, I-42048 Rubiera, RE, Italy

[5] DLO, ATO, Agrotechnol Res Inst, NL-6700 AA Wageningen, Netherlands

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2000年 / 77卷 / 06期

关键词：

chemometrics; extra-virgin olive oil; fatty acids composition; NMR;

D O I：

10.1007/s11746-000-0100-y

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Analytical measurements and proton nuclear magnetic resonance (H-1 NMR) spectra of phenolic extracts were performed on a set of Italian extra-virgin olive oils from different cultivars and geographical locations of Apulia region. Multivariate statistical analysis (principal component analysis, hierarchical clustering analysis, and discriminant analysis) was applied separately to analytical and NMR data. Analytical parameters, in particular fatty acid compositions, permit the discrimination of olive variety, while H-1 NMR data of phenolic extracts permit a classification according to the geographical origin of the samples.

引用

页码：619 / 625

页数：7

共 15 条

[11] Discrimination of the variety and region of origin of extra virgin olive oils using C-13 NMR and multivariate calibration with variable reduction [J].