IASMA-Fondazione Edmund Mach, San Michele all'Adige (TN), Italy.
J Agric Food Chem. 2010 Jan 13;58(1):570-7. doi: 10.1021/jf902814s.
H, C, and O stable isotope ratios and the elemental profile of 267 olive oils and 314 surface waters collected from 8 European sites are presented and discussed. The aim of the study was to investigate if olive oils produced in areas with different climatic and geological characteristics could be discriminated on the basis of isotopic and elemental data. The stable isotope ratios of H, C, and O of olive oils and the ratios of H and O of the relevant surface waters correlated to the climatic (mainly temperature) and geographical (mainly latitude and distance from the coast) characteristics of the provenance sites. It was possible to characterize the geological origin of the olive oils by using the content of 14 elements (Mg, K, Ca, V, Mn, Zn, Rb, Sr, Cs, La, Ce, Sm, Eu, U). By combining the 3 isotopic ratios with the 14 elements and applying a multivariate discriminant analysis, a good discrimination between olive oils from 8 European sites was achieved, with 95% of the samples correctly classified into the production site.
本文介绍并讨论了从 8 个欧洲地点采集的 267 份橄榄油和 314 份地表水的 H、C 和 O 稳定同位素比值以及元素分布。该研究的目的是探讨是否可以根据同位素和元素数据来区分在不同气候和地质特征地区生产的橄榄油。橄榄油的 H、C 和 O 稳定同位素比值以及相关地表水的 H 和 O 比值与产地的气候（主要是温度）和地理（主要是纬度和距海岸的距离）特征相关。通过使用 14 种元素（Mg、K、Ca、V、Mn、Zn、Rb、Sr、Cs、La、Ce、Sm、Eu、U）的含量，可以对橄榄油的地质来源进行特征描述。通过将 3 个同位素比值与 14 个元素相结合，并应用多元判别分析，可以很好地区分来自 8 个欧洲地点的橄榄油，95%的样品被正确分类到生产地。
