Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Prediction of the genetic variety of extra virgin olive oils produced at La Comunitat Valenciana, Spain, by fourier transform infrared spectroscopy.

Journal of agricultural and food chemistry - 11 Nov 2009

Concha-Herrera Victoria, Lerma-García María Jesús, Herrero-Martínez José Manuel, Simó-Alfonso Ernesto Francisco

Abstract excerpt

Fourier transform infrared spectroscopy (FTIR), followed by multivariate treatment of the spectral data, was used to classify extra virgin olive oils (EVOOs) according to their genetic variety. EVOO samples corresponding to seven different genetic varieties (Arbequina, Borriolenca, Canetera, Farga, Hojiblanca, Picual, and Serrana) were analyzed. The wavelength scale of the FTIR spectra of the oils was divided...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Genetic Variation
Share to Olea

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Plant Oils

Share to Quality Control

Share to Spectroscopy, Fourier Transform Infrared

Source

Identifiers

PMID: 19813707
DOI: 10.1021/jf901730p

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Prediction of the genetic variety of extra virgin olive oils produced at La Comunitat Valenciana, Spain, by fourier transform infrared spectroscopy.PMID 19813707Read ↗

Virgin olive oil phenolic profile and variability in progenies from olive crosses.Semantic proximity Read ↗

Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra-virgin olive oils.Semantic proximity Read ↗

Composition of fatty acids in virgin olive oils from cross breeding segregating populations by gas chromatography separation with flame ionization detection.Semantic proximity Read ↗

Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil.Semantic proximity Read ↗

Genetic Markers Analyses and Bioinformatic Approaches to Distinguish Between Olive Tree (Olea europaea L.) Cultivars.Semantic proximity Read ↗

High-resolution mass spectrometry to evaluate the influence of cross-breeding segregating populations on the phenolic profile of virgin olive oils.Semantic proximity Read ↗

A SNP-based PCR-RFLP capillary electrophoresis analysis for the identification of the varietal origin of olive oils.Semantic proximity Read ↗

Oil composition and genetic biodiversity of ancient and new olive (Olea europea L.) varieties and accessions of southern Italy.Semantic proximity Read ↗

How to Choose a Good Marker to Analyze the Olive Germplasm (Olea europaea L.) and Derived Products.Semantic proximity Read ↗

Traceability of olive oil based on volatiles pattern and multivariate analysisSemantic proximity Read ↗

Genetic diversity, chemical constituents and anatomical analysis of eight popular Olive (Olea europaea L.) cultivars in Al-Jouf region, Saudi Arabia.Semantic proximity Read ↗

Multivariate analysis highlights genetic structure in Olive (Olea Europaea L.) germplasm using Resource-Efficient RAPD marker system.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.