Authentication and Chemometric Discrimination of Six Greek PDO Table Olive Varieties through Morphological Characteristics of Their Stones

Authentication and Chemometric Discrimination of Six Greek PDO Table Olive Varieties through Morphological Characteristics of Their Stones

Table olives, the number one consumed fermented food in Europe, are widely consumed as they contain many valuable ingredients for health. It is also a food which may be the subject of adulteration, as many different olive varieties with different geographical origin, exist all over the word. In the...

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Bibliographic Details
Main Authors: Sofia Agriopoulou, Maria Tarapoulouzi, Marie Ampères Bedine Boat, Catherine Rébufa, Nathalie Dupuy, Charis R. Theocharis, Theodoros Varzakas, Sevastianos Roussos, Jacques Artaud
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
Greek PDO table olive varieties
chemometric analysis
OPLS-DA
discrimination
authenticity
adulteration
Online Access:https://www.mdpi.com/2304-8158/10/8/1829

Internet

https://www.mdpi.com/2304-8158/10/8/1829

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