EVOO is a fundamental ingredient for the Mediterranean diet representing one of the most important foods made in Italy for its quality and organoleptic properties. The purpose of this study was to classify 119 Italian EVOO samples, analysing values from VIS-NIR spectral data and sensory analysis. To obtain this classification, a multivariate metric index has been realized through the Soft Independent Modeling of Class Analogy (SIMCA) analysing the dataset of oils and classifying them into "Superior quality" and "Standard quality". The result of the SIMCA has shown a correct classification of the samples, highlighting among those of the "Superior" class also top samples from the qualitative point of view, such as that of the Company "Passo della Palomba" and "Castello di Monte Vibiano Vecchio" who won a medal at the EVOO 2021 World Competition. This matrix index has been a useful tool to classify Italian EVOO samples following of their quality, differentiating the most promising oils from commercial ones and of lower quality.
A statistical tool to determine the quality of extra virgin olive oil (EVOO)
Marone E.;
2022-01-01
Abstract
EVOO is a fundamental ingredient for the Mediterranean diet representing one of the most important foods made in Italy for its quality and organoleptic properties. The purpose of this study was to classify 119 Italian EVOO samples, analysing values from VIS-NIR spectral data and sensory analysis. To obtain this classification, a multivariate metric index has been realized through the Soft Independent Modeling of Class Analogy (SIMCA) analysing the dataset of oils and classifying them into "Superior quality" and "Standard quality". The result of the SIMCA has shown a correct classification of the samples, highlighting among those of the "Superior" class also top samples from the qualitative point of view, such as that of the Company "Passo della Palomba" and "Castello di Monte Vibiano Vecchio" who won a medal at the EVOO 2021 World Competition. This matrix index has been a useful tool to classify Italian EVOO samples following of their quality, differentiating the most promising oils from commercial ones and of lower quality.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
