Journal
FOOD CHEMISTRY
Volume 134, Issue 4, Pages 2283-2290Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.03.122
Keywords
Olive oil; Blend; Principal component analysis; Target factor analysis; Soft independent models of class analogy; Partial least squares
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A method capable of recognising the percentage of olive oil in a blend is required to verify whether its labelling complies with the statements set out by the Commission Regulation (EC) No. 1019/2002. In this study an analytical methodology was developed in order to define blends of olive oil and sunflower oil, which contain 50% of olive oil, compared to blends with 40% and 60% of it. respectively. Methyl esters of fatty acids were analysed by GC-FID and processed through chemometric tools (PCA, TFA, SIMCA and PLS). A strong differentiation of blends according to the amount of olive oil contained and a quantification model with a standard error of prediction of 1.51% were obtained. As this issue represents a significant analytical challenge, variability associated with the fatty acid composition of olive oil was first studied. (C) 2012 Elsevier Ltd. All rights reserved.
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