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Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible,NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques |
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| Authors: | M Casale P Oliveri C Casolino N Sinelli P Zunin C Armanino M Forina S Lanteri |
| Institution: | 1. Università degli Studi di Genova, Department of Chemistry and Food and Pharmaceutical Technologies, Via Brigata Salerno 13, I-16147, Genoa, Italy;2. Università degli Studi di Milano, Department of Food Science and Technology, Via Celoria, 2 – I-20133 Milan, Italy |
| Abstract: | An authentication study of the Italian PDO (protected designation of origin) extra virgin olive oil Chianti Classico was performed; UV–visible (UV–vis), Near-Infrared (NIR) and Mid-Infrared (MIR) spectroscopies were applied to a set of samples representative of the whole Chianti Classico production area. |
| Keywords: | Chianti Classico PDO olive oil Spectroscopy Classification and regression models Fatty acid composition Data fusion |
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