Tests for describing various properties of a sample of oil or fat are part of the assessment of its commercial value or authenticity. They are concerned with the ‘quality’ of the oil rather than with its ‘chemical nature’ though some tests provide pointers to composition. For example, iodine value is an indication of the average unsaturation of the acyl chains. In some cases the chemical reactions underlying the tests are not fully understood and empirical values are obtained. The results are only reliable and of value for comparison purposes, when the tests are carried out carefully by standardized methods which have been worked out and approved by groups of analysts.
KeywordsMethyl Ester High Performance Liquid Chromatography Acyl Chain Cocoa Butter Supercritical Fluid Chromatography
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