%0 Journal Article
%T Describing the chemical singularity of the Spanish protected designations of origin for virgin olive oils in relation to oils from neighbouring areas
%A Garc¨ªa-Gonz¨¢lez
%A D. L.
%A Tena
%A N.
%A Aparicio
%A R.
%J Grasas y Aceites
%D 2012
%I Consejo Superior de Investigaciones Cient¨ªficas
%R 10.3989/gya.071011
%X The protected designations of origin (PDOs) have proven to be a successful regulatory framework to protect singular virgin olive oils that have distinctive properties. However, sometimes the registration of new PDOs and the demarcation of the geographical areas associated to them are based on administrative issues rather than objective chemical data. In this work, the chemical compositions of fatty acids, hydrocarbons, alcohols, sterols and methyl sterols have been used to prove the differences between a PDO virgin olive oil and the oils produced in the surrounding areas. Three cases were studied (PDO Estepa, PDO Montoro-Adamuz, and Campi a de Ja¨¦n) which actually mean three different situations that combine variations in cultivar and pedoclimatic characteristics. The chemical compounds that showed a better ability to classify samples were selected by the Brown- Forsythe test, a particular modification of ANOVA, and this ability was later visualized in a principal component analysis. The oils from PDOs Estepa and Montoro-Adamuz showed clear differences in their chemical compositions, while the oils from Campi a de Ja¨¦n formed a group of samples which greatly overlapped with the oils from surrounding areas, probably due to the lack of variation in cultivar (Picual) throughout the province of Ja¨¦n. Las denominaciones de origen protegidas (DOPs) han demostrado ser un marco de regulaci¨®n de ¨¦xito para la protecci¨®n de aceites de oliva v¨ªrgenes singulares que tienen propiedades particulares. Sin embargo, en ocasiones, el registro de DOPs nuevas y la demarcaci¨®n de las ¨¢reas geogr¨¢ficas asociadas a ellas se basan en aspectos administrativos m¨¢s que en datos qu¨ªmicos objetivos. En este trabajo se emplea la composici¨®n qu¨ªmica de ¨¢cidos grasos, hidrocarburos, alcoholes, esteroles y metilesteroles para demostrar las diferencias entre aceites de oliva v¨ªrgenes de denominaciones de origen protegidas y los aceites producidos en las ¨¢reas circundantes. Se han estudiado tres casos (DOP Estepa, DOP Montoro-Adamuz y Campi a de Ja¨¦n) que realmente representan tres situaciones que combinan variaciones de cultivar y de caracter¨ªsticas pedoclim¨¢ticas. Se seleccionaron, con el test de Brown-Forsythe, una modificaci¨®n de ANOVA, los compuestos qu¨ªmicos que mostraban buenas caracter¨ªsticas para la clasificaci¨®n de muestras, y esta capacidad se comprob¨® posteriormente mediante an¨¢lisis de componentes principales. Los aceites de las DOPs Estepa y Montoro-Adamuz mostraron diferencias claras en su composici¨®n qu¨ªmica, mientras que los aceites producidos en Campi a de Ja¨¦n formaron
%K Geographical traceability
%K Minor compounds
%K Protected designation of origin
%K Virgin olive oil
%K Aceite de oliva virgen
%K Compuestos minoritarios
%K Denominaci¨®n de origen protegida
%K Trazabilidad geogr¨¢fica
%U http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1351/1348