Variety differentiation of virgin olive oil based on n-alkane profile
作者： Olivera Koprivnjak , Sabrina Moret , Tiziana Populin , Corrado Lagazio , LS Conte
DOI: 10.1016/J.FOODCHEM.2004.04.019
关键词: Horticulture 、 Alkane 、 Botany 、 Ripening 、 Cultivar 、 Composition (visual arts) 、 Biology 、 Olive oil
摘要: Abstract An on-line LC–GC method was used to assess the n-alkane composition of 40 olive oil samples obtained from three different cultivars a restricted grove zone in Croatia. Olive were handpicked at ripening stages during four consecutive years. No significant differences found relation variable “period harvesting”, while effects “variety” and “year” as well their interaction caused for most components (p⩽0.05). Despite influence production year, linear discriminant analysis based on able correctly identify variety 97.5% samples.
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