Di Bella Giuseppa, Maisano Roberta, La Pera Lara, Lo Turco Vincenzo, Salvo Francesco, Dugo Giacomo
Department of Food and Environmental Science "Prof. G. Stagno d'Alcontres," Faculty of Science, University of Messina, Salita Sperone 31, 98166 Messina, Italy.
J Agric Food Chem. 2007 Aug 8;55(16):6568-74. doi: 10.1021/jf070523r. Epub 2007 Jul 6.
This paper deals with the characterization of 475 Sicilian virgin olive oils (VOO) produced in 10 different crop years (from 1993 to 2004), according to the cultivar and the geographical origin by means of multivariate statistical analysis applied to fatty acids. In particular, the studied VOOs came from the Peloritana and Maghrebian geological zones. The fatty acid composition was determined by using the official gas chromatographic method. The results suggest that although the effect of the cultivar is significant in the olive oil classification based on the fatty acid composition, a predominant and well-defined geographic effect is also present. This study demonstrated that it is possible to employ an official and inexpensive analytical method coupled with the statistical analysis to ascertain the geographical origin and the cultivar of an extra virgin olive oil.
本文通过对脂肪酸进行多元统计分析，根据品种和地理来源，对10个不同作物年份（1993年至2004年）生产的475种西西里初榨橄榄油（VOO）进行了特征分析。特别是，所研究的初榨橄榄油来自佩洛里塔纳和马格里布地质区。采用官方气相色谱法测定脂肪酸组成。结果表明，尽管品种对基于脂肪酸组成的橄榄油分类有显著影响，但也存在显著且明确的地理效应。本研究表明，采用官方且廉价的分析方法并结合统计分析，可以确定特级初榨橄榄油的地理来源和品种。
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