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Classification and Class-Modeling of “Riviera Ligure” Extra-Virgin Olive Oil Using Chemical−Physical Parameters

2002; American Chemical Society; Volume: 50; Issue: 8 Linguagem: Inglês

10.1021/jf011289m

1520-5118

Raffaella Boggia, Paola Zunin, Silvia Lanteri, Nicoletta Rossi, Filippo Evangelisti,

Identification and Quantification in Food

The Protected Designation of Origin (PDO) "Riviera Ligure" for extra-virgin olive oils from Liguria specifies three additional geographical mentions corresponding to three different geographical areas. To obtain a complete characterization of this typical Italian product, 217 samples of olive oils produced in this North Italian region during 1998/99 and 1999/2000 were analyzed. For each sample 31 variables were determined by chemical−physical analyses, and the data were subjected to a multivariate statistical analysis. For the 1998/99 crop, characterized by favorable climatic conditions, class-models of the three geographical areas were obtained with good predictive ability, also considering the influence of the month of olive harvesting. The oil samples from the 1999/2000 crop were similarly studied, but bad climatic conditions and a widespread Dacus oleae infestation leveled out the peculiar features of the oils produced in the three areas. Keywords: Extra-virgin olive oil; Riviera Ligure; PDO; chemical−physical parameters; classification; class-modeling; harvesting and agronomic conditions