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26 April 2008 Comparative analysis of quality parameters of Italian extra virgin olive oils according to their region of origin
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Abstract
Italian extra virgin olive oils from four regions covering different latitudes of the country were considered. They were analyzed by means of absorption spectroscopy in the wide 200-2800 nm spectral range, and multivariate data processing was applied. These spectra were virtually a signature identification from which to extract information on the region of origin and on the most important quality indicators. A classification map was created which was able to group the 80 oils on the basis of their region of origin. Furthermore, a model for the prediction of quality parameters such as oleic acidity, peroxide number, K232, K270 and Delta K, was developed.
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Anna Grazia Mignani, Pilar Beatriz García-Allende, Leonardo Ciaccheri, Olga M. Conde, Antonio Cimato, Cristina Attilio, and Debora Tura "Comparative analysis of quality parameters of Italian extra virgin olive oils according to their region of origin", Proc. SPIE 7003, Optical Sensors 2008, 700326 (26 April 2008); https://doi.org/10.1117/12.785342
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