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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Classification and class-modeling of 'Riviera Ligure' extra-virgin olive oil using chemical-physical parameters
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Classification and class-modeling of 'Riviera Ligure' extra-virgin olive oil using chemical-physical parameters

机译：使用化学物理参数对“里维埃拉利古雷”特级初榨橄榄油进行分类和分类

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摘要

The Protected Designation of Origin (PDO) "Riviera Ligure" for extra-virgin olive oils from Liguria specifies three additional geographical mentions corresponding to three different geographical areas. To obtain a complete characterization of this typical Italian product, 217 samples of olive oils produced in this North Italian region during 1998/99 and 1999/2000 were analyzed. For each sample 31 variables were determined by chemical-physical analyses, and the data were subjected to a multivariate statistical analysis. For the 1998/99 crop, characterized by favorable climatic conditions, class-models of the three geographical areas were obtained with good predictive ability, also considering the influence of the month of olive harvesting. The oil samples from the 1999/2000 crop were similarly studied, but bad climatic conditions and a widespread Dacus oleae infestation leveled out the peculiar features of the oils produced in the three areas.
机译：利古里亚（Liguria）特级初榨橄榄油的原产地标记（PDO）“里维埃拉利古雷（Riviera Ligure）”还指定了三个与三个不同地理区域相对应的附加地理标志。为了完全表征这种典型的意大利产品，分析了该意大利北部地区在1998/99年和1999/2000年期间生产的217个橄榄油样品。对于每个样品，通过化学物理分析确定了31个变量，并对数据进行了多元统计分析。对于具有有利气候条件的1998/99年度作物，在考虑了橄榄收获月份的影响的情况下，获得了具有良好预测能力的三个地理区域的分类模型。对1999/2000年度作物的油样进行了类似的研究，但恶劣的气候条件和油菜的广泛侵染使这三个地区生产的油具有独特的特征。

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