Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition

摘要

Volatile compound (VC) analysis and fatty acids (FA) composition in combination with statistical analysis [Multivariate Analysis of Variance/Linear Discriminant Analysis (MANOVA/LDA)] were used for the differentiation of extra virgin olive oils (EVOO) according to cultivar. A total of 104 olive oil samples from six Greek cultivars were collected during the harvesting period 2012-2013. Fifty-six VC were identified and semi-quantified by Head Space-Solid Phase Microextraction-Gas Chromatograp hy/Mass Spectrometry (HS-SPME-GC/MS). FA composition was determined by Gas Chromatography-Flame Ionization Detector (GC-FID). The application of MANOVA/LDA to total VC and FA showed that 34 VC and 9 FA were significant for the differentiation of olive oil cultivar. Based on volatiles' analysis a classification rate of 83.0% was achieved. The respective classification rate for FA analysis was 92.1% while that of the combination of VC and FA was 93%.