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Stable isotope characterization of olive oils. I—Compositional and carbon‐13 profiles of fatty acids
Author(s) -
Royer A.,
Gerard C.,
Naulet N.,
Lees M.,
Martin G. J.
Publication year - 1999
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/s11746-999-0243-8
Subject(s) - chemistry , gas chromatography , olive oil , isotope ratio mass spectrometry , gas chromatography–mass spectrometry , mass spectrometry , composition (language) , isotopes of carbon , chromatography , stable isotope ratio , δ13c , carbon fibers , food science , environmental chemistry , total organic carbon , materials science , linguistics , philosophy , physics , quantum mechanics , composite number , composite material
Nearly 200 olive oils produced in the Mediterranean basin, mainly in Greece, during 4 yr from 1993 to 1996, were studied by gas chromatography (GC) and on‐line GC‐isotope ratio mass spectrometry (GC‐C‐IRMS). The composition of the oils in the more abundant fatty acids (C 16:0 , C 16:1 , C 18:0 , C 18:1 , C 18:2 , and C 18:3 ) was obtained by GC after transesterification of the triglycerides into methyl esters. Using the hyphenated GC‐C‐IRMS technique, the 13 C contents of the three most abundant acids, C 16:0 , C 18:1 , and C 18:2 , were measured with satisfactory accuracy. The results, analyzed in terms of geographical, temporal, and botanical factors, provide new criteria for the authentication of olive oils.