Open AccessDetection of Adulteration in Olive Oils Using Triacylglycerols Compositions by High Temperature Gas Chromatography
Author(s) -
J. Park,
DongSun Lee
Publication year - 2003
Publication title -
bulletin of the korean chemical society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.237
H-Index - 59
eISSN - 1229-5949
pISSN - 0253-2964
DOI - 10.5012/bkcs.2003.24.4.527
Subject(s) - chromatography , gas chromatography , olive oil , chemistry , food science
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.
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