TY - JOUR T1 - Fatty acid composition and δ13 C of bulk and individual fatty acids as marker for authenticating Italian PDO/PGI extra virgin olive oils by means of isotopic ratio mass spectrometry. AU - Faberi,Angelo, AU - Marianella,Rosa Maria, AU - Fuselli,Fabio, AU - La Mantia,Alessandro, AU - Ciardiello,Felice, AU - Montesano,Camilla, AU - Mascini,Marcello, AU - Sergi,Manuel, AU - Compagnone,Dario, PY - 2014/01/20/received PY - 2014/05/13/revised PY - 2014/05/14/accepted PY - 2014/9/18/entrez PY - 2014/9/18/pubmed PY - 2015/6/2/medline KW - FAME composition KW - IRMS KW - PDO/PGI KW - chemometric analysis KW - extra virgin olive oil SP - 840 EP - 9 JF - Journal of mass spectrometry : JMS JO - J Mass Spectrom VL - 49 IS - 9 N2 - European Regulation (EEC) 2568/91 has been setting the minimum requirements in order to allow labeling of oil as extra virgin. These general requirements, are based on physical-chemical and organoleptic parameters directly linked to the freshness and quality of the product. Isotope ratio mass spectrometry (IRMS) was demonstrated to be a useful tool for the discrimination of the origin of unknown samples, because the obtained data are practically independent of the cultivar employed and the production technique. In this work, the evaluation of the composition of fatty acid methyl esters (FAME) alongside with the determination of stable isotope ratio of C in bulk oils and in main FAME constituents have been investigated as a tool to improve geographical discrimination of Italian Protected Designation of Origin/Protected Geographical Indication (PDO/PGI) samples. For this purpose, authentic PDO/PGI extra virgin olive oils were sampled at oil mills and grouped into different sets according to their areas of provenience. The use of principal component analysis and partial least squares discriminant analysis multivariate analysis techniques demonstrated that discrimination of olive oil samples can be done using geographical and pedoclimatic parameters predominantly by using δ(13) C results of bulk and individual fatty acids. Results showed that δ(13) C values are a more reliable marker of origin with respect to fatty acid composition. SN - 1096-9888 UR - https://www.unboundmedicine.com/medline/citation/25230181/Fatty_acid_composition_and_δ13_C_of_bulk_and_individual_fatty_acids_as_marker_for_authenticating_Italian_PDO/PGI_extra_virgin_olive_oils_by_means_of_isotopic_ratio_mass_spectrometry_ DB - PRIME DP - Unbound Medicine ER -