Characterization of european virgin olive oils using fatty acids

Abstract

The possibility of discriminating between extra virgin olive oils from different regions of Spain, Italy and Portugal, by means of their fatty acid content, has been investigated. A dendrogram allowed discrimination between the oils starting from their initial grouping and progressing to differentiation on the basis of regions. Multivariant statistical analyses were applied to determine the actual discriminatory capacity of this group of compounds. The confidence associated with the final discrimination was ascertained using the theory of evidence.

Keywords

• discriminant analysis
• fatty acid
• sexia expert system
• theory of evidence
• virgin olive oil (characterization)