The effects of geographical locations on the chemical characterization of Erkence olive oil variety which cultivated in six different locations were evaluated in the west of Turkey.
The agricultural ecological map of each location was created using GIS. Olive oil samples were analyzed fatty acid, sterol and phenolic and also, LC IMS Qtof spectrometer and Progenesis QI software were used to determine the geographical fingerprints of olive oil samples in different locations.
Statistical analysis show that olive oil compositions differ significantly (p <0.05) by region. The Principal Component Analysis of the different locations analyzed revealed that "geographical location" factor significantly affects the olive oil quality.
Keywords: Geographical location, olive oil, sterols, phenolic compounds, LC IMS Qtof spectometer