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Department of Chemistry, Seoul Women's University, Seoul 139-774, KoreaReceived January 3, 2003Key Words : Vegetable oils, Triacylglycerol, High temperature gas chromatography, AdulterationEdible vegetable oils are a valuable component of a fullymature seed due to their relatively high caloric value, and aremainly the mixtures of triacylglycerols (TG), with differentconcentration levels.

Detection of Adulteration in Olive Oils Using Triacylglycerols Compositions by High Temperature Gas Chromatography