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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1016/0165-4896(94)00750-0

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1438-2385

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Classification of Turkish olive oils with respect

Authors: Gozde Gurdeniz Banu Ozen Figen Tokatli
Publish Date: 2008/03/05
Volume: 227, Issue: 4, Pages: 1275-1281
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Abstract

Fatty acid composition and midinfrared 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 midinfrared spectra also achieved varietal and seasonal discrimination to some extent but differentiation is not as clear as that obtained using fatty acid compositionsThe authors wish to thank to Olive Research Institute Izmir and Olive Nursery Edremit for providing olive samples Fatty acid analysis was carried out in İYTE RD Center for Environmental Studies This study was performed as part of CODA MIRGCT2005029134 project supported by EU Marie Curie Reintegration Grant

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