Abstract A total of 90 Graviera cheese samples, produced by selected local dairies in six different regions of Greece, were analysed for pH, titratable acidity, NaCl, proteins, fat on dry weight basis, ash, fatty acid composition by gas chromatography, volatile compounds by gas chromatography/mass spectrometry, and minerals by inductively coupled plasma - optical emission spectrometry, in an effort to differentiate Graviera cheeses according to geographical origin. Statistical treatment of the data included multivariate analysis of variance and linear discriminant analysis. The results showed that individual analytical parameters gave a correct classification of 46.7% for volatile compounds (VCs), 86.7% for physico-chemical parameters (PCPs), 91.1% for fatty acids (FAs) and 91.2% for minerals. Respective values for combinations of analytical parameters were 93.3% for PCPs plus FAs, 93.4% for PCPs plus FAs plus minerals, and 97.8% for FAs plus minerals.

中文翻译：

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基于物理化学、色谱和光谱分析，结合化学计量学，表征和区分希腊生产的 Graviera 奶酪的地理来源

摘要 对希腊六个不同地区选定的当地乳制品厂生产的总共 90 份 Graviera 奶酪样品进行了 pH 值、可滴定酸度、NaCl、蛋白质、干重脂肪、灰分、脂肪酸组成的气相色谱分析、挥发性化合物分析。通过气相色谱/质谱法和电感耦合等离子体 - 光学发射光谱法测定矿物质，努力根据地理来源区分 Graviera 奶酪。数据的统计处理包括多变量方差分析和线性判别分析。结果表明，单个分析参数的正确分类为：挥发性化合物 (VC) 为 46.7%，物理化学参数 (PCP) 为 86.7%，脂肪酸 (FA) 为 91.1%，矿物质为 91.2%。