Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils.

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第一作者： S,Laroussi-Mezghani

第一单位： Aix-Marseille Université, LISA, EA4672, Équipe METICA, 13397 Marseille cedex 20, France; Biochemistry Laboratory, LR12ES05 'Nutrition-Functional Food & Vascular Health', USCR Mass Spectrometry, Faculty of Medicine, University of Monastir, Tunisia; Institut de l'Olivier, Unité Technologie et Qualité, BP 1087, 3018 Sfax, Tunisia. Electronic address: sonda.laroussi@yahoo.fr.

作者： S,Laroussi-Mezghani ^[1] ; P,Vanloot ^[2] ; J,Molinet ^[2] ; N,Dupuy ^[2] ; M,Hammami ^[3] ; N,Grati-Kamoun ^[4] ; J,Artaud ^[2]

作者单位： Aix-Marseille Université, LISA, EA4672, Équipe METICA, 13397 Marseille cedex 20, France; Biochemistry Laboratory, LR12ES05 'Nutrition-Functional Food & Vascular Health', USCR Mass Spectrometry, Faculty of Medicine, University of Monastir, Tunisia; Institut de l'Olivier, Unité Technologie et Qualité, BP 1087, 3018 Sfax, Tunisia. Electronic address: sonda.laroussi@yahoo.fr. ^[1] Aix-Marseille Université, LISA, EA4672, Équipe METICA, 13397 Marseille cedex 20, France. ^[2] Biochemistry Laboratory, LR12ES05 'Nutrition-Functional Food & Vascular Health', USCR Mass Spectrometry, Faculty of Medicine, University of Monastir, Tunisia. ^[3] Institut de l'Olivier, Unité Technologie et Qualité, BP 1087, 3018 Sfax, Tunisia. ^[4]

关键词 Authentication Chemometrics Fatty acids NIR Tunisian olive oils