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7 pages, 7 tables, 2 schemes.[EN] Two analytical methods, based on the difference\udbetween theoretical and empirical triglycerides and the ratios\udbetween some free and esterified sterols have been checked\udto determine their usefulness in detecting the presence of\udlow quantities of any kind of hazelnut oil in olive oil. The\udmethods were confirmed by means of internal and external\udvalidations, the latter carried out in 21 different laboratories\udin three inter-comparison trials. The resulting information\udsuggests a cut-off at 8% for the method based on\udtriglycerides and 10% for that based on the quantification of\udsterols. The former also shows better reliability measures in\udreproducibility; i.e., number of false positives, efficiency (90%\udvs. 82%) and Youden index (0.81 vs. 0.77).[ES] Dos métodos analíticos, basados en la diferencia entre\udtriglicéridos teóricos y experimentales y razones entre algunos\udesteroles libres y esterificados, se han evaluado para\uddeterminar su utilidad detectando la presencia de pequeñas\udcantidades de cualquier tipo de aceite de avellana en aceite\udde oliva. La validación de los métodos se llevó a cabo mediante\udvalidación interna y externa, la última llevada a cabo\udcon 21 laboratorios diferentes en tres estudios colaborativos.\udLa información resultante sugiere un valor de corte en la detección\udde la adulteración del 8% para el método basado en\udtriglicéridos y del 10% para el basado en la cuantificación de\udesteroles. El primero también muestra mejores valores de\udlos parámetros de fiabilidad en reproducibilidad; por ejemplo,\udnúmero de falsos positivos, selectividad (90% vs. 82%) e índice\udde Youden (0.81 vs. 0.77).Peer reviewe

Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil