correct prediction (repeated K-fold cross-validation) of the geographic production region with sensitivities of 92 ± 7% (Chemlali) and 97 ± 8% (Sahli). It was also confirmed the electronic tongue capability to classify Tunisian olive oil according to olive cultivar or quality grade. The results indicated the possible use of potentiometric fingerprints as a promising innovative strategy for olive oil analysis allowing assessing geographical origin, olive cultivar and quality grade, which are key factors determining olive oil price and consumers' preference.
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