Classification of monovarietal Italian olive oils by unsupervised (PCA) and supervised (LDA) chemometrics

• DOI: 10.1002/jsfa.1426
• Publication Date: 2003-07-03T10:04:52Z
• Authors: Lucia Giansante; Daria Di Vincenzo; Giorgio Bianchi
• Keywords: Chemometrics; Squalene; Stearic acid; Palmitoleic acid

Abstract This research work was conducted to establish whether monovarietal olive oils could be differentiated by their basic classes of compounds, ie (a) fatty acids, (b) alcohols, (c) polycyclic triterpenes and (d) squalene. The ratio values biosynthetically correlated acids were also examined. mentioned formed in distinct biosynthetic compartments the fruit, should represent characteristic compositional data an cultivar. widely cultivated Italian cultivars studied Frantoio, Bosana, Dritta Leccino. Principal component analysis (PCA) applied analytical reveal compounds (variables) with highest weights (loadings), aim using them subsequent computations. These variables tetracosanol, hexacosanol Δ 5 ‐avenasterol, cycloartenol, 24‐methylencycloartenol, oleic, linoleic, linolenic, stearic palmitoleic ratios palmitic/stearic, palmitic/palmitoleic linoleic/linolenic. Linear discriminant (LDA), carried out on a training set 57 (13 Dritta, 25 Leccino, 12 Frantoio seven Bosana) produced 96% correct group classification. prediction LDA model created validated test 19 oil samples (six four two Bosana), permitting accurate classification all ‘unknown’ oils. Copyright © 2003 Society Chemical Industry