Detailed and exhaustive study of the authentication of European virgin olive oils by SEXIA expert system

Abstract

The authentication of extra virgin olive oils from different regions of Spain, Italy and Portugal, by means of their fatty acids, alcohols, sterols, methyl sterols and hydrocarbons content, has been investigated. Multivariate statistical methods and Evidence's Theory were applied. The comparative study shows greater predictive ability using this theory than the traditional statistical methods or expert systems that do not implement the possibility theory. A detailed and exhaustive study of Italian (Tuscany and Basilicata), Portuguese and Spanish virgin olive oils has been made. Geographically coloured maps of the studied regions are shown to strengthen the numerical results.

Keywords

• authentication
• olive oil
• sexia expert systems
• statistics