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Evaluation of olive oils through the fatty alcohols, the sterols and their esters by coupled LC‐GC
Author(s) -
Grob Konrad,
Lanfranchi Mauro,
Mariani Cario
Publication year - 1990
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540412
Subject(s) - saponification , wax , chemistry , olive oil , fatty alcohol , organic chemistry , wax ester , chromatography , saponification value , fatty acid , food science
The analysis of the fatty alcohols, the wax esters, the free and the esterified sterols, as well as that of minor components provides a wealth of information about the quality of an oil or fat, its pretreatment and admixture with other oils. Some results obtained by an easy, nearly fully‐automated method are shown for olive oils. More specific information is obtained than by the previous saponification methods.