Olive oil traceability by means of chemical and sensory analyses: A comparison with SSR biomolecular profiles

Article ID	Journal	Published Year	Pages	File Type
10543153	Food Chemistry	2011	7 Pages	PDF

Abstract

âº Olive tree genetic profiles and quality of monovarietal olive oils data are compared. âº Some fatty acids are highly correlated with the genetic matrix. âº Organoleptic profiles evidenced differences for the “pleasant flavours”. âº Fatty acids selected seems to represent a possible tool for monovarietal traceability.

Keywords

CTAB SSR UPGMA MUFA Unweighted Pair-Group Method using Arithmetic Averages PCA Polyunsaturated fatty acids PUFA Fatty acids monounsaturated fatty acids cetyl trimethyl ammonium bromide Principal component analysis simple sequence repeat Sensory profile Microsatellite markers PCR