Characterization of Turkish Extra Virgin Olive Oils and Classification Based on Their Growth Regions Coupled with Multivariate Analysis

Keyphrases

• Oil-based 100%
• Multivariate Analysis 100%
• Extra Virgin Olive Oil 100%
• Classification Basis 100%
• Olive Classification 100%
• Aegean Region 66%
• Mediterranean Region 66%
• Gemlik 66%
• Chemical Composition 33%
• Turkey 33%
• Coastal Area 33%
• Antioxidant Activity 33%
• Triacylglycerol 33%
• Fatty Acids 33%
• Total Phenolic Content 33%
• Antioxidant Capacity 33%
• Phenolic Antioxidants 33%
• Olive Oil 33%
• Oleic Acid 33%
• Soft Independent Modeling of Class Analogy (SIMCA) 33%
• Biochemical Composition 33%
• Tocopherol Content 33%
• Memecik 33%
• Growing Region 33%
• Olive Growing 33%
• Olive Cultivars 33%
• Sterol Derivatives 33%
• β-sitosterol 33%

Food Science

• Soft Independent Modeling of Class Analogy 33%