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Development of the chemical model of a typical food product: Olive oil from an italian region (Basilicata)

1994; Wiley; Volume: 65; Issue: 1 Linguagem: Inglês

10.1002/jsfa.2740650105

1097-0010

Giuliana Drava, Michele Forma, Silvia Lanteri, Mauro Lupoli,

Fermentation and Sensory Analysis

Abstract Samples (158) of olive oil produced in an Italian region (Basilicata) and described by 52 chemical variables were analysed together with samples of different geographical origin, using chemometric techniques. After selection of the variables discriminating best between the samples from Basilicata and those from the reference regions, two homogeneous zones of Basilicata were studied in detail: several class‐modelling methods were applied in order to build the models of the oil produced in those areas. Compact models of the northern and central areas of Basilicata were obtained with a variance comparable to the models of well‐characterised regions of oil production.