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Chemometric investigation on Italian peppermint oils
- Chialva, F., Ariozzi, A., Decastri, D., Manitto, P., Clementi, S., Bonelli, D.
- Journal of agricultural and food chemistry 1993 v.41 no.11 pp. 2028-2033
- Mentha piperita, chemical composition, chemical analysis, principal component analysis, gas chromatography, classification, piedmont
- A set of 99 samples of Piedmontese peppermint oil was analyzed by means of HRGC. Principal component analysis was applied to the GC data to find systematic patterns. The chemometric method used was SIMCA. The results indicate that the main factors influencing the oil composition are geographic origin of the plants, their harvest date, and interval of time since their latest transplantation. Linear PLS models show which variables are involved in the maturation and aging process; it was not possible to find a reliable classification model for oils of different geographic origin.