Discrimination of botanical origin of olive oil from selected Greek cultivars by SPME‐GC‐MS and ATR‐FTIR spectroscopy combined with chemometrics

BACKGROUND Consumers today wish to know the botanical origin of the olive oil they purchase. The objective of the present study was the development of robust chemometric models based on gas chromatography–mass spectrometry (GC‐MS) and attenuated total reflectance–Fourier transform infrared spectrosc...

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Veröffentlicht in:	Journal of the science of food and agriculture 2021-05, Vol.101 (7), p.2994-3002
Hauptverfasser:	Revelou, Panagiota‐Kyriaki, Pappa, Charis, Kakouri, Eleni, Kanakis, Charalabos D, Papadopoulos, George K, Pappas, Christos S, Tarantilis, Petros A
Format:	Artikel
Sprache:	eng
Schlagworte:	Algorithms Amfissis Chemometrics Classification Cultivars Discriminant Analysis Esters Fourier analysis Fourier transforms FTIR Gas chromatography Gas Chromatography-Mass Spectrometry - methods Greece Infrared analysis Infrared spectra Infrared spectroscopy Koroneiki Mass spectrometry Mass spectroscopy Megaritiki Olive oil Olive Oil - chemistry Olive Oil - classification Solid phase methods Solid Phase Microextraction - methods Spectroscopy, Fourier Transform Infrared - methods SPME‐GC‐MS Statistical analysis Statistical methods Triglycerides Vibration Vibrations Volatile compounds Volatile hydrocarbons Volatile Organic Compounds - chemistry Volatile Organic Compounds - isolation & purification
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