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Foods 2014, 3(2), 238-249; doi:10.3390/foods3020238

1H NMR Spectroscopy and Multivariate Analysis of Monovarietal EVOOs as a Tool for Modulating Coratina-Based Blends

Department of Biological and Environmental Sciences and Technologies (Di.S.Te.B.A.), University of Salento, Prov.le Lecce-Monteroni, Lecce 73100, Italy
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Received: 31 January 2014 / Revised: 26 March 2014 / Accepted: 8 April 2014 / Published: 17 April 2014
(This article belongs to the Special Issue Foodomics 2013)
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Abstract

Coratina cultivar-based olives are very common among 100% Italian extra virgin olive oils (EVOOs). Often, the very spicy character of this cultivar, mostly due to the high polyphenols concentration, requires blending with other “sweetener” oils. In this work, monovarietal EVOO samples from the Coratina cultivar (Apulia, Italy) were investigated and compared with monovarietal EVOO from native or recently introduced Apulian (Italy) cultivars (Ogliarola Garganica, Ogliarola Barese, Cima di Mola, Peranzana, Picholine), from Calabria (Italy) (Carolea and Rossanese) and from other Mediterranean countries, such as Spain (Picual) and Greece (Kalamata and Koroneiki) by 1H NMR spectroscopy and multivariate analysis (principal component analysis (PCA)). In this regard, NMR signals could allow a first qualitative evaluation of the chemical composition of EVOO and, in particular, of its minor component content (phenols and aldehydes), an intrinsic behavior of EVOO taste, related to the cultivar and geographical origins. Moreover, this study offers an opportunity to address blended EVOOs tastes by using oils from a specific region or country of origin.
Keywords: olive oil; 1H NMR spectroscopy; monovarietal EVOO; PCA olive oil; 1H NMR spectroscopy; monovarietal EVOO; PCA
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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Del Coco, L.; De Pascali, S.A.; Fanizzi, F.P. 1H NMR Spectroscopy and Multivariate Analysis of Monovarietal EVOOs as a Tool for Modulating Coratina-Based Blends. Foods 2014, 3, 238-249.

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