Abstract
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.
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© 2012 Springer-Verlag Berlin Heidelberg
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Lerma García, M.J. (2012). General Conclusions. In: Characterization and Authentication of Olive and Other Vegetable Oils. Springer Theses. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-31418-6_10
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DOI: https://doi.org/10.1007/978-3-642-31418-6_10
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Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-31417-9
Online ISBN: 978-3-642-31418-6
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