Use of Phenolic Profile and Fatty Acid Composition on Chemometric Discrimination of Turkish Virgin Olive Oils with Geographical Indication

• Published in: Akademik Gıda Vol. 19; no. 2; pp. 126 - 136
• Main Authors: TÜRKAY, Çisil, ÖZDİKİCİERLER, Onur, YEMİŞÇİOĞLU, Fahri
• Format: Journal Article
• Language: English
• Published: Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti 01.08.2021
• Subjects: Pazarlama; İzmir; Türkiye; Fatty acid composition; Coğrafi işaret; Zeytinyağı; Kemometri; Temel bileşen analizi; Virgin olive oil; Fenolik profili; Chemometric; Geographical indication; Phenolic compounds; Yağ asidi kompozisyonu; Principal component analysis

A geographical indication (GI) of virgin olive oil (VOO) certifies the origin and production methodology within a determinative quality aspect. On the other hand, from the consumer perspective, VOO’s with GI are expected to show a difference from other VOO’s, even though it is not an official obliga...