Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography

Chromatographic separation techniques and data handling methods for herbal fingerprints: A review

“…Hereby, CEC provides scientists a useful, miniaturized separation platform for complex samples [145,146]. The applied voltage however remains a limiting barrier causing bubble formation and Joule heating.…”

“…Several papers using monolithic systems to develop fingerprints on HPLC and CEC systems have been published [146,157,158,89,159]. These papers include the development of fast fingerprints for green tea and rosemary samples [48,160], and a method transfer for the quality control of Harpagophytum procumbens by replacing a particle-based column with a monolithic, which reduces analysis time from 30 to 5 min [161].…”

“…Numerous linear and non-linear classification techniques exist. The most popular techniques for the classification of herbal products include Linear Discriminant Analysis (LDA) [146,199,[212][213][214], Soft Independent Modelling of Class Analogy (SIMCA) [42,80,195,212,215], Artificial Neural Networks (ANN) [67,216], K-nearest neighbors (k-NN) [67,199,214,217], Partial Least Squares-Discriminant Analysis (PLS-DA) [120,195,199,209,[218][219][220], and Orthogonal Projections to Latent Structures-Discriminant Analysis (OPLS-DA) [218,[221][222][223]. Most techniques have their own strengths and weaknesses.…”

Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils

“…Concerning the attributes perceived during the tasting phase of EVOOs, the bitter taste (primary taste of oil obtained from green olives or olives turning colour) has been related to the phenolic compounds, especially oleuropein aglycone and ligstroside aglycone derivatives whereas the presence of the dialdehydic form of decarboxymethyl elenolic acid linked to tyrosol (oleocanthal) has been linked to the pungency of the EVOOs (biting tactile sensations characteristic of oils produced at the start of the crop year, primarily from olives that are still unripe) . Literature shows that it is also possible to discriminate oils produced from olive fruits of different cultivar and geographical origin, according to the phenolic composition . Although several authors pointed out that phenolic compounds of EVOOs can play an important role in human health, due to their antioxidant, anti‐carcinogenic and anti‐inflammatory properties, it is well known that the rejection of bitterness and pungency is a natural reaction for consumers, since poisonous or toxic substances tend to be bitter and pungent: this was confirmed recently by similar results found for American consumers .…”

A discriminant method for classification of Moroccan olive varieties by using direct FT-IR analysis of the mesocarp section

“…The spectroscopic techniques to study the origin and differentiation of food products have been developed considerably in recent years. In the olive industry, application of this approach has been proposed for determination of fatty acids and triacylglycerols, aromas, sterols and phenolic compounds [7][8][9][10]. In particular, Fourier transform infrared spectroscopy (FTIR) has been successfully adopted to quantify a lot of olive oil parameters [11].…”