Tracing the origin of extra virgin olive oils by infrared spectroscopy and chemometrics: A case study

Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils

“…Furthermore, the authentication of olive oils can be achieved by an alternative and fast method based on the near-infrared spectra associated with a chemometric treatment (Bevilacqua, Bucci, Magrì, Magrì, & Marini, 2012;Galtier et al, 2007;Woodcock, Downey, & O'Donnell, 2008).…”

Authentication of protected designation of origin artichokes by spectroscopy methods

“…This is the main reason of the extended use of multivariate pattern recognition approaches to built successful models to verify PDO claims. Chemometric tools generally used for PDO authentication are principal component analysis (PCA), as unsupervised method (Gori, Maggio, Cerretani, Nocetti, & Caboni, 2012;Zhang et al, 2008), and linear discriminant analysis (LDA), partial least squares discriminant analysis (PLSDA) and soft independent modelling of class analogy (SIMCA) as supervised methods (Bevilacqua, Bucci, Magri, Magri, & Marini, 2012;Boeting et al, 2010;Korifi, Le Dreau, Molinet, Artaud, & Dupuy, 2011;Matos-Reyes et al, 2013).…”

Geographical traceability of extra virgin olive oils from Sabina PDO by chromatographic fingerprinting of the phenolic fraction coupled to chemometrics

“…On the other hand, at present no analytical indices exist which could be measured on the final product, allowing, a posteriori, to distinguish it from other oils of lesser value. Accordingly, the possibility of building traceability models by coupling chemometric classification methods to the analytical characterization of the products (often by fingerpriting techniques) is becoming more and more fundamental for the verification of the authenticity of foods with geographical indication marks [16][17][18][19][20][21]. In this framework, variations in the phenolic composition of virgin olive oils related to cultivars, ripening and production techniques were already reported in the literature [22][23][24], suggesting that the chromatographic fingerprintng of this fraction could be a valuable tool for tracing the origin of the product.…”