Characterization and Classification of Extra Virgin Olive Oil from Five Less Well‐Known Greek Olive Cultivars

• DOI: 10.1007/s11746-016-2822-9
• Publication Date: 2016-04-07T06:42:51Z
• Authors: Ioanna Kosma; Maria Vavoura; Stavros Kontakos; Ioannis Karabagias; Michael Kontominas; Kiritsakis Apostolos; Anastasia Badeka
• Keywords: Chemometrics

Abstract The present study comprises the second part of an ongoing focusing on olive oil from five less well‐known Greek cultivars for three which there are no data available in literature regarding their chemical composition. A total 74 samples were collected during harvesting periods 2012–2013 and 2013–2014. Headspace‐solid phase microextraction was applied to determine volatile profile. Fifty‐six compounds identified semi‐quantified by CG–MS. Furthermore, fatty acid composition, conventional quality parameters color determined effort characterize differentiate oils according cultivar. All characterized as extra virgin oils. Data obtained showed significant differences between cultivars. Multi‐element analysis combination with chemometrics resulted a high classification rate 86.5 % volatiles plus color, 89.2 VC FA, 91.9 FA composition CQP.