Characterization of european virgin olive oils using fatty acids

María V. Alonso García; R. Aparicio López

doi:10.3989/gya.1993.v44.i1.1115

Characterization of european virgin olive oils using fatty acids

Authors

María V. Alonso García Instituto de la Grasa y sus Derivados (CSIC)
R. Aparicio López Instituto de la Grasa y sus Derivados (CSIC)

DOI:

https://doi.org/10.3989/gya.1993.v44.i1.1115

Keywords:

Discriminant analysis, Fatty acid, SEXIA expert system, Theory of evidence, Virgin olive oil (characterization)

Abstract

The possibility of discriminating between extra virgin olive oils from different regions of Spain, Italy and Portugal, by means of their fatty acid content, has been investigated. A dendrogram allowed discrimination between the oils starting from their initial grouping and progressing to differentiation on the basis of regions. Multivariant statistical analyses were applied to determine the actual discriminatory capacity of this group of compounds. The confidence associated with the final discrimination was ascertained using the theory of evidence.

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Published

1993-02-28

How to Cite

Alonso García MV, Aparicio López R. Characterization of european virgin olive oils using fatty acids. Grasas aceites [Internet]. 1993Feb.28 [cited 2024Apr.18];44(1):18-24. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1115

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Issue

Vol. 44 No. 1 (1993)

Section

Research

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