@article{fdi:010082740,
  title = {{A}uthentication and chemometric discrimination of six {G}reek {PDO} table olive varieties through morphological characteristics of their stones},
  author = {{A}griopoulou, {S}. and {T}arapoulouzi, {M}. and {B}oat, {M}. {A}. {B}. and {R}ebufa, {C}. and {D}upuy, {N}. and {T}heocharis, {C}. {R}. and {V}arzakas, {T}. and {R}oussos, {S}evastianos and {A}rtaud, {J}.},
  editor = {},
  language = {{ENG}},
  abstract = {{T}able olives, the number one consumed fermented food in {E}urope, are widely consumed as they contain many valuable ingredients for health. {I}t 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. {I}n the present study, the image analysis of stones of six main {G}reek protected designation of origin ({PDO}) table olive varieties was performed for the control of their authentication and discrimination, with cv. {P}rasines {C}halkidikis, cv. {K}alamata {O}live, cv. {K}onservolia {S}tylidas, cv. {K}onservolia {A}mfissis, cv. {T}hrouba {T}hassos and cv. {T}hrouba {C}hios being the studied olive varieties. {O}rthogonal partial least square discriminant analysis ({OPLS}-{DA}) was used for discrimination and classification of the six {G}reek table olive varieties. {W}ith a 98.33% of varietal discrimination, the {OPLS}-{DA} model proved to be an efficient tool to authentify table olive varieties from their morphological characteristics.},
  keywords = {{G}reek {PDO} table olive varieties ; chemometric analysis ; {OPLS}-{DA} ; discrimination ; authenticity ; adulteration ; geographical origin ; quality ; safety ; {GRECE}},
  booktitle = {},
  journal = {{F}oods},
  volume = {10},
  numero = {8},
  pages = {1829 [16 p.]},
  year = {2021},
  DOI = {10.3390/foods10081829},
  URL = {https://www.documentation.ird.fr/hor/fdi:010082740},
}