Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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Publisher: search.filters.publisher.Springer VerlagSubject: search.filters.subject.Olive oil

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  • Article
    Citation - WoS: 30
    Citation - Scopus: 30
    Discriminative Capacities of Infrared Spectroscopy and E-Nose on Turkish Olive Oils
    (Springer Verlag, 2017) Jolayemi, Olusola Samuel; Tokatlı, Figen; Buratti, Susanna; Alamprese, Cristina
    The potentials of Fourier transform (FT) near- (NIR) and mid-infrared (IR) spectroscopy, and electronic nose (e-nose) on varietal classification of Turkish olive oils were demonstrated. A total of 63 samples were analyzed, comprising Ayvalik, Memecik, and Erkence oils. Spectra were pretreated with standard normal variate and second derivative. Classification models were built with orthogonal partial least square-discriminant analysis (OPLS-DA), considering the single data sets and also the combined FT-NIR-IR spectra. OPLS-DA models were validated both by cross validation and external prediction. All the models gave good results, being the average correct classification percentages in prediction higher than 90% for spectroscopic data and equal to 82% for e-nose data. The combined FT-NIR-IR data set gave the best results in terms of coefficients of determination (0.95 and 0.67). Different e-nose sensors discriminated Ayvalik, Memecik, and Erkence oils, explaining their distinct aromatic profiles.
  • Article
    Citation - WoS: 75
    Citation - Scopus: 78
    Classification of Turkish Olive Oils With Respect To Cultivar, Geographic Origin and Harvest Year, Using Fatty Acid Profile and Mid-Ir Spectroscopy
    (Springer Verlag, 2008) Gürdeniz, Gözde; Özen, Fatma Banu; Tokatlı, Figen
    Fatty acid composition and mid-infrared spectra of olive oils in combination with chemometric techniques were used in the classification of Turkish olive oils with respect to their varieties, growing location and harvest year. In particular, olive oil samples belonging to five different cultivars were obtained from the same orchard in the middle part of Aegean region and two of these varieties were also received from another orchard in northern part of the same region of Turkey in two consecutive harvest years. Evaluation of nine different fatty acid compositions with principal component analysis revealed clear differentiation with respect to variety, geographical origin and harvest year. On the other hand, mid-infrared spectra also achieved varietal and seasonal discrimination to some extent, but differentiation is not as clear as that obtained using fatty acid compositions. © 2008 Springer-Verlag.