Abstract

The European Union provides important guidelines for maintaining the Protected Designation of Origin of numerous food products, as in case of the olive oil, since the origin marks certify a high quality level of food, conferring, as a consequence, prestige and economic value. Therefore, in this context it is extremely important to consider the topic of the characterization of foods based on variety (cultivar) and geographical origin, as this may be used as a criterion for determining authenticity and quality. This chapter constitutes an overview of the results obtained by the authors through studies aiming at the differentiation of the geographic and varietal origin of olive oils, dealing with the classification of Italian olive cultivars based on compositional data and Nuclear Magnetic Resonance determinations, and with the characterization of the geographical origin of Western Greek and Italian virgin olive oils based on instrumental and multivariate statistical analysis.

Autore Pugliese

• Longobardi Francesco

Tutti gli autori

• LONGOBARDI F.;CASIELLO G.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2014

ISSN

Non Disponibile

ISBN

978-163117662-3

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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