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Characterisation of PDO olive oil Chianti Classico by non-selective (UV-visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques.
Anal Chim Acta. 2012 Jan 27; 712:56-63.AC

Abstract

An authentication study of the Italian PDO (protected designation of origin) extra virgin olive oil Chianti Classico was performed; UV-visible (UV-vis), Near-Infrared (NIR) and Mid-Infrared (MIR) spectroscopies were applied to a set of samples representative of the whole Chianti Classico production area. The non-selective signals (fingerprints) provided by the three spectroscopic techniques were utilised both individually and jointly, after fusion of the respective profile vectors, in order to build a model for the Chianti Classico PDO olive oil. Moreover, these results were compared with those obtained by the gas chromatographic determination of the fatty acids composition. In order to characterise the olive oils produced in the Chianti Classico PDO area, UNEQ (unequal class models) and SIMCA (soft independent modelling of class analogy) were employed both on the MIR, NIR and UV-vis spectra, individually and jointly, and on the fatty acid composition. Finally, PLS (partial least square) regression was applied on the UV-vis, NIR and MIR spectra, in order to predict the content of oleic and linoleic acids in the extra virgin olive oils. UNEQ, SIMCA and PLS were performed after selection of the relevant predictors, in order to increase the efficiency of both classification and regression models. The non-selective information obtained from UV-vis, NIR and MIR spectroscopy allowed to build reliable models for checking the authenticity of the Italian PDO extra virgin olive oil Chianti Classico.

Authors+Show Affiliations

Università degli Studi di Genova, Department of Chemistry and Food and Pharmaceutical Technologies, Genoa, Italy. monica@dictfa.unige.itNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22177065

Citation

Casale, M, et al. "Characterisation of PDO Olive Oil Chianti Classico By Non-selective (UV-visible, NIR and MIR Spectroscopy) and Selective (fatty Acid Composition) Analytical Techniques." Analytica Chimica Acta, vol. 712, 2012, pp. 56-63.
Casale M, Oliveri P, Casolino C, et al. Characterisation of PDO olive oil Chianti Classico by non-selective (UV-visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques. Anal Chim Acta. 2012;712:56-63.
Casale, M., Oliveri, P., Casolino, C., Sinelli, N., Zunin, P., Armanino, C., Forina, M., & Lanteri, S. (2012). Characterisation of PDO olive oil Chianti Classico by non-selective (UV-visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques. Analytica Chimica Acta, 712, 56-63. https://doi.org/10.1016/j.aca.2011.11.015
Casale M, et al. Characterisation of PDO Olive Oil Chianti Classico By Non-selective (UV-visible, NIR and MIR Spectroscopy) and Selective (fatty Acid Composition) Analytical Techniques. Anal Chim Acta. 2012 Jan 27;712:56-63. PubMed PMID: 22177065.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterisation of PDO olive oil Chianti Classico by non-selective (UV-visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques. AU - Casale,M, AU - Oliveri,P, AU - Casolino,C, AU - Sinelli,N, AU - Zunin,P, AU - Armanino,C, AU - Forina,M, AU - Lanteri,S, Y1 - 2011/11/15/ PY - 2011/05/24/received PY - 2011/10/07/revised PY - 2011/11/07/accepted PY - 2011/12/20/entrez PY - 2011/12/20/pubmed PY - 2012/4/10/medline SP - 56 EP - 63 JF - Analytica chimica acta JO - Anal Chim Acta VL - 712 N2 - An authentication study of the Italian PDO (protected designation of origin) extra virgin olive oil Chianti Classico was performed; UV-visible (UV-vis), Near-Infrared (NIR) and Mid-Infrared (MIR) spectroscopies were applied to a set of samples representative of the whole Chianti Classico production area. The non-selective signals (fingerprints) provided by the three spectroscopic techniques were utilised both individually and jointly, after fusion of the respective profile vectors, in order to build a model for the Chianti Classico PDO olive oil. Moreover, these results were compared with those obtained by the gas chromatographic determination of the fatty acids composition. In order to characterise the olive oils produced in the Chianti Classico PDO area, UNEQ (unequal class models) and SIMCA (soft independent modelling of class analogy) were employed both on the MIR, NIR and UV-vis spectra, individually and jointly, and on the fatty acid composition. Finally, PLS (partial least square) regression was applied on the UV-vis, NIR and MIR spectra, in order to predict the content of oleic and linoleic acids in the extra virgin olive oils. UNEQ, SIMCA and PLS were performed after selection of the relevant predictors, in order to increase the efficiency of both classification and regression models. The non-selective information obtained from UV-vis, NIR and MIR spectroscopy allowed to build reliable models for checking the authenticity of the Italian PDO extra virgin olive oil Chianti Classico. SN - 1873-4324 UR - https://www.unboundmedicine.com/medline/citation/22177065/Characterisation_of_PDO_olive_oil_Chianti_Classico_by_non_selective__UV_visible_NIR_and_MIR_spectroscopy__and_selective__fatty_acid_composition__analytical_techniques_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0003-2670(11)01496-6 DB - PRIME DP - Unbound Medicine ER -