Abstract：
:The profile of minor compounds, such as alcohols, sterols, free and alkyl fatty acids, waxes, etc., was investigated in different vegetable oils by a comprehensive gas chromatographic system, coupled with a simultaneous dual detection (flame ionisation detector and mass spectrometer) for quantitative and qualitative purposes. Such a system generated a unique two-dimensional chromatogram to be used as a chemical fingerprint. Multi-level information, due not only to a more "comprehensive" preparation technique, but also thanks to the exploitation of a more powerful and sensitive analytical determination allowed the extrapolation of diagnostic information from the minor components profile of different vegetable oils, along with their characteristic profile. Furthermore, an admixture of an extra virgin olive oil with a low amount of sunflower and palm oils was evaluated, attesting to the powerful diagnostic information provided by the proposed approach.
journal_name
Food Chemjournal_title
Food chemistryauthors
Purcaro G,Barp L,Beccaria M,Conte LSdoi
10.1016/j.foodchem.2016.06.048subject
Has Abstractpub_date
2016-12-01 00:00:00pages
730-8eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30941-4journal_volume
212pub_type
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