General Conclusions

  • María Jesús Lerma García
Part of the Springer Theses book series (Springer Theses)


Different fast and sensitive methods for the characterization of vegetable oils according to their botanical origin, and for the characterization and authentication of olive oils in relation to their quality, genetic variety and geographical origin have been developed. For this purpose, different oil components profiles, such as Ts and T3s, sterols, alcohols, amino acids, fatty acids and phenolic compounds, have been used. These profiles have been established using different analytical techniques, including CEC, direct infusion MS, HPLC coupled to both UV-Vis and MS detectors, nano-LC, UPLC-MS, FTIR, electronic nose, etc.


Electronic Nose Monolithic Column Short Analysis Time Botanical Origin Category Pair 
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Copyright information

© Springer-Verlag Berlin Heidelberg 2012

Authors and Affiliations

  1. 1.Department of Analytical ChemistryUniversitat de ValènciaValènciaSpain

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