In this study (here – purchase required) the isotopic composition of carbon, strontium and the concentrations of seventeen elements were determined in olive oils from Tunisia, Southern France and the South Basque country. The preliminary results overlapped and showed that, taken individually, the isotopic and elemental approaches were not discriminant. A linear discriminant analysis applied to δ13C, 87Sr/86Sr and to the concentrations of 4 selected trace elements (Fe, Mn, V and Cr) allowed classification of the olive oils into 3 groups according to their origin. The authors conclude that this novel classification approach succeeds because of variations in the plant growing environment, the geological background, the mineral composition of the soil and the production process.
You need to be a member of FoodAuthenticity to add comments!
Comments