Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece.
J Chromatogr A. 2011 Oct 21;1218(42):7534-42. doi: 10.1016/j.chroma.2011.07.081. Epub 2011 Jul 30.
The aim of the present study was to characterize and classify olive oils from Western Greece according to cultivar and geographical origin, based on volatile compound composition, by means of Linear Discriminant Analysis. A total of 51 olive oil samples were collected during the harvesting period 2007-2008 from six regions of Western Greece and from six local cultivars. Forty-five of the samples were characterized as extra virgin olive oils. The analysis of volatile compounds was performed by Headspace Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS). Fifty-three (53) different volatile compounds were tentatively identified and semi-quantified. Using selected volatile compound composition data (selection was based on the application of ANOVA to total volatiles to determine those variables showing substantial differences among samples of different geographical origin/cultivar), the olive oil samples were satisfactorily classified according to geographical origin (87.2%) and cultivar (74%).
本研究旨在根据挥发性化合物组成，通过线性判别分析，对来自希腊西部的橄榄油进行品种和地理来源的特征描述和分类。在 2007 年至 2008 年的收获季节，从希腊西部的六个地区和六个当地品种共采集了 51 个橄榄油样本。其中 45 个样本被鉴定为特级初榨橄榄油。采用顶空固相微萃取-气相色谱/质谱联用（HS-SPME-GC/MS）分析挥发性化合物。共鉴定出并半定量了 53 种不同的挥发性化合物。利用选定的挥发性化合物组成数据（选择是基于对总挥发性物质进行方差分析，以确定那些在不同地理来源/品种的样品之间存在显著差异的变量），根据地理来源（87.2%）和品种（74%）对橄榄油样品进行了满意的分类。
