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Development of the chemical model of a typical food product: Olive oil from an italian region (Basilicata)
Author(s) -
Drava Giuliana,
Forma Michele,
Lanteri Silvia,
Lupoli Mauro
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740650105
Subject(s) - olive oil , homogeneous , edible oil , geography , environmental science , food science , mathematics , biology , combinatorics
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.